No Nonsense Vegan Protein Pancakes
Updated: Feb 26, 2018
Raise your hand if you've ever gone to the supermarket looking for pancake mix or trolled the web for a vegan pancake recipe only to find they are full of sugar and preservatives, it needs eggs, replacers or other fancy expensive ingredients and take forever to prepare?
You’re in luck, we here at The Vegain bros HQ have eaten endless amounts of pancakes (we loved this bit) to find the perfect blend of ingredients to make your pancakes tasty, fluffy, high in protein, low in fat, contain no added sugar, vegan friendly and with no eggs or substitutes needed. Sounds good? Keep reading!
As we all know, pancakes are deceiving and are very easy to get wrong.
We love creating recipes and products that require minimal effort as we don’t all have time nor the money to be shopping around for fancy ingredients.
In this blog post we will walk through how to use our Pancake mix to create some Instagram worthy pancakes to impress your family and friends and we have included diet tips too.
Ready, set, flip!
Prep time = 5 minutes Cooking time = 15 mins Total time: 20mins (half batch)
What you need:
Plant milk of your choice (Soy, almond or coconut works perfectly and unsweetened is healthier)
Oil: Vegetable, coconut oil or even some vegan butter
Syrup of your choice (optional)
Toppings of your choice, we recommend some easy ones such as cinnamon, bananas, berries, and peanut butter and plant yogurts.
If you want 3-4 pancakes, then empty half the bottle (55g) into a medium bowl. If you are really hungry then all of it.
Add plant milk of your choice to the fill line stated on the The Vegain Bros bottle (approx. 270ml)
Pour the milk into the bowl and whisk till the contents disappear. Try not to overmix as it will make them less fluffy!
Leave to rest for 2 minutes to let the baking powder do its magic!
Whilst you wait, pre-heat a pan to medium heat with a light coating of oil or vegan butter.
Once the oil/butter has melted, cook for up to 3 minutes on the first side until the bubbles stop popping. Resist the temptation to flip too early as this is key to ensuring the pancake is cooked. If you feel it is burning then turn down the heat.
Carefully flip and cook for a further 2 minutes until golden and repeat.
Add toppings of your choice.
Before you devour them, take a picture, show off your skills and don’t forget to tag us!
Nutritional Info (6-8 Pancakes - 1 serving if you are hungry! Or halve the stats below):
Flavour: Strawberry Amount: Full bottle (approx 100g) Soy (270ml)
Kcal = 416 Protein = 37g Carbs = 45.9g Of which sugars = 0.7
Fat = 7.4g Of which are saturates = 1.7g Fibre = 4.8g
These really do pack a punch at 18.5g protein per 3-4 pancakes (made with soy milk) from 7 different vegan protein sources to give you an optimal blend of proteins and slow releasing carbohydrates from the added oats. Best of all, there is no added sugar and they taste great, especially with some of the toppings mentioned above.
These pancakes really can be a great way to start your morning breakfast as they provide a slow release of carbohydrates from the oats and a fairly large amount vegan protein from a variety of sources to provide you a balanced meal.
The high fibre content will also keep you full till lunchtime or more.
If we don’t have time to make these for breakfast, we make some the night before using the full bottle and stick them into two containers for the next day. That way you have two delicious balanced protein-filled meals ready to eat at any time of the day.
My favourite time to eat them is around two hours before my workout to really fuel some grueling workouts.
Another great time to have these would be post workout which is when your body needs the protein and carbs to replenish those tired muscles and help accelerate recovery.
So now you know how easy it is to make healthy, high protein vegan pancakes and how to incorporate them into your diet. The same mix make waffles too!
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