Sorry for the radio silence over here! It’s been a continued period of hectic schedules, and lots going on at home and at work. My boyfriend is recovering from surgery this week, so the rainy weather was perfectly timed for us to spend a restful weekend at home.
I wanted to make a nice Sunday breakfast and was definitely feeling something sweet and indulgent. I landed on vegan protein pancakes and decided to use some pea protein that we have on-hand (and that’s about to expire, oops). Neither of us is crazy about the taste of this protein in shakes, so I figured I’d test it out in a small quantity in pancakes. It worked like a charm!
These cakes are not quite the fluffy texture or taste of traditional pancakes. They’re a little spongier (in a good way) and taste exactly like a thick crepe to me, which we loved! I served them with fruit, jam and my three-ingredient vegan chocolate fondue (I’ll share the recipe on here). The result was DELICIOUSNESS! It reminded me of a Banana Blast crepe from Cora’s 😉 We were just missing some coconut whip to top it off.
- 1 1/4 cup flour of choice
- 1 scoop protein powder (in this case pea) – I used a small scoop (likely 1/4 cup)
- 1 cup warm water
- 1/4 cup almond milk
- 2 tsp cinnamon
- 2 tsp baking powder
- 3/4 tbsp coconut oil
- Sift dry ingredients in a large bowl (crucial step for evenly mixed batter!)
- Mix coconut oil in warm water. Add to dry ingredients.
- Stir batter lightly for about one minute.
- Heat a frying pan with a generous dollop of vegan margarine.
- Once the pan is hot, use the 1/4 cup to scoop batter onto the pan. A
- Allow the batter to run somewhat thin – I find I enjoy a thinner pancake due to the crepe-like taste and texture of this recipe.
- Wait for small bubbles to appear in the batter before flipping.
- Repeat – yield is around 8-10 pancakes.
- Top with fruit, coconut whipped cream or maple or chocolate syrup.