BLUEBERRY PROTEIN PANCAKES (VEGAN)
These vegan Blueberry Protein Pancakes taste like a blueberry muffin in pancake form! Unlike your typical pancakes, this stack is low in sugar with added protein to give you lasting energy. These cakes are fluffy and tender with berries throughout. Perfect if you’re vegan or intolerant to eggs, but absolutely delicious no matter who you are!
Did you know? Starting the day with a high protein breakfast helps sustain energy levels and keeps you from getting hungry again before lunch (ever eaten a big bowl of cereal and been hungry an hour later?)
For this particular recipe, I used LIV Body Lean Vegan Protein in Blueberry Muffin flavor (so good!). I love that this pea protein uses no artificial ingredients, has a solid amino acid profile, and still tastes great! Use my code NOEXCUSES for 20% off all LIV Body products 😉
If you don’t have this particular brand, any plant based protein powder should work so long as you like the flavor! I’ve found many vegan protein powders taste chalky or gritty. Also, depending on the type of plant-based protein (pea, soy, rice, etc.), you may need to adjust the amount of water!
If using whey, casein or a whey-casein blend, substitute the one and a half cup water for just one-quarter cup of water, one-quarter cup Greek yogurt, one-quarter cup unsweetened applesauce to keep them moist. You can also substitute the protein powder for 30 grams more flour, but I would start with three-quarters cup water and go from there until a thick, pourable batter is achieved. The vegan protein powder requires more water than whey, casein, or additional flour.
To keep these gluten-free, I used my favorite gluten-free baking flour, but gluten-free oat flour or cassava flour (Paleo) would work too. If you don’t need gluten-free, you can use regular all-purpose or cake flour.
Coconut flour and almond flour are quite different from regular flour, and will generally require extra binder (like 1 tbsp. ground flaxseed) and more or less liquid. I would try three-quarter cup of water for almond flour and use up to three cups of water for coconut flour.
To keep the sugar content down, I used my favorite organic stevia blend (calorie-free and twice as sweet as sugar). If using baking stevia, granulated erythritol or granulated sugar, you’ll need twice as much to get the same amount of sweetness.
If using stevia extract or drops, please refer to the brand-specific conversion chart, or add to taste. If using honey or maple syrup, reduced the amount of milk by however much honey or syrup you add!
To keep these vegan, I used two tablespoons of ground flaxseed soaked in one-quarter cup of warm water instead of egg. However, you can also use one-quarter cup of egg whites if not vegan, or one whole egg, or an equivalent amount of vegan egg replacer.
For toppings, I used a dairy-free vanilla yogurt with a splash of lemon juice, and more blueberries heated up with a pinch of stevia blend. I also drizzled a little pure maple syrup on top 😉 Feel free to use any toppings you prefer!
Here’s the printable recipe for these vegan Blueberry Protein Pancakes! I hope you’ll rate and/or comment below if you try it 😉
This post contains affiliate links and is sponsored by LIV Body.
Blueberry Protein Pancakes (Vegan)
- 3/4 cup (90g) gluten-free baking flour*
- 1/4 cup (30g) vegan protein powder* I used LIV Body brand in Blueberry Muffin flavor, use code "NO EXCUSES" for 20% off
- 1-2 tbsp. calorie-free sweetener* I used one that's twice as sweet as sugar
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 2 tbsp. ground flaxseed + 1/4 cup warm water* or 1/4 cup (2 large) egg whites
- 1 1/4 cup additional water may need more or less depending on protein used
- 3/4 tsp. pure vanilla extract
- 1/3 cup blueberries fresh or frozen
- 1/4 cup blueberries + 1 tsp. sweetener heated in microwave for 30-60 seconds
- 2 tbsp. dairy-free vanilla yogurt + 1 tsp. lemon juice mixed together
*See blog post for substitutions.
- Whisk together dry ingredients (through baking soda) then add soaked flaxseed, water, and vanilla extract.
- Let batter sit for 3-5 minutes while you preheat a nonstick pan over medium-low heat.
- Lightly coat pan with coconut or avocado oil cooking spray.
- Add batter to pan 1/4 cup at a time to make 4-5 medium pancakes, or 2 tbsp. at a time to make 8-10 small pancakes.
- Cook 3-4 minutes on the first side until golden brown underneath, then flip and cook 2-3 minutes on the second side.
- Top with lemon vanilla yogurt, plus warmed and sweetened blueberries, or toppings of choice!
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