These high protein vegan pancakes are made using soymilk, vegan butter or vegetable/coconut/olive/hazelnut oil. Plant protein powder replaces regular flour which ensures that these pancakes are super protein-rich despite not containing any eggs
⅓ cup plant protein powder
⅓ cup ground flaxseed powder
1 ½ tbsp. sweetener (ideally maple syrup but you can use 1 or 2 packets of Stevia powder)
¼ tsp. baking soda
⅓ cup vanilla-flavored soymilk
⅓ cup non-dairy yogurt or kefir
1 tsp. vanilla extract
½ tsp. cinnamon powder
½ mashed ripe banana
Pinch of salt
Vegetable oil spray
In a bowl, mix the plant protein powder, flaxseed powder, baking soda, salt, and cinnamon.
Next add the vegan milk, kefir, and mashed banana. Also, add in the vanilla extract.
Use a hand blender on the above mixture or you could simply process it in a food processor until you get a batter-like consistency.
Heat a large non-stick skillet or cast iron pan.
Spray the vegetable oil over it.
Once hot, pour a tablespoon of batter in the center of the skillet and spread it to 2-3 inches diameter. Cook for a few minutes until the mixture bubbles over.
Turn and cook on the other side until the color turns golden brown. Repeat with the remaining batter.
Serve hot drizzled with maple syrup and non-dairy whipped cream topping. (Recipe for non-dairy whipped cream follows).