Cook the other side until the pancake is browned on both sides.When the edges start looking dry and there are bubbles on the top then flip the pancake over. Heat up your frying pan with a little oil and when hot, scoop ¼ cup of batter into the frying pan.Use a hand whisk briefly to remove any lumps. Add the flax egg, soy milk, vanilla extract and oil to the mixing bowl and mix it into a batter.Prepare a flax egg by adding 1 tablespoon of ground flaxseed to a bowl and then adding in 3 tablespoons of hot water and allowing it to sit for a minute to become gloopy.Sift gluten free all purpose flour into a mixing bowl and add vegan vanilla protein powder, sugar, baking powder and salt. Mix together.This is a summary of the process to go along with the process photos. You will find full instructions and measurements in the recipe card at the bottom of the post. Not too shabby especially since pancakes are not usually a ‘protein’ food.Īnd if you love a good stack of vegan pancakes then you’ll also love our vegan oatmeal pancakes. Depending on what brand of protein powder you use you may get slightly more or less protein – the one we used added 25g of protein to the recipe – but either way it’s going to be close.Īnd if you’re a person with a large appetite who might just dig into this whole stack of pancakes (I’m giving side eye to my husband as I type this, cos this whole stack of pancakes is child’s play for him), well you’d be getting in the region of 40 grams of protein. The protein punch for these pancakes comes from vegan vanilla protein powder. So, I don’t think it’s a secret we love pancakes around these parts!Īnd these protein pancakes are just perfect for when you want something gluten-free that’s also a bit higher in protein. They’re also light and fluffy and super easy! Asche echoes this recommendation, saying you don’t have to overthink it: “It matters more about how much total protein you consume throughout your day as a whole, versus the timing.These delicious vegan protein pancakes are gluten-free and high in protein for a power breakfast. Jones says it’s most beneficial when you don’t have bandwidth to whip up a whole food source of protein, whether that’s for breakfast or after your workout. The ideal time to take your protein powder is pretty subjective. Asche adds pancakes and waffles to that list, too, and notes it can also boost already high-protein foods like yogurt. Jones recommends blending it into smoothies, adding it to overnight oats, or even making your own protein bars. The simplest way to use protein powder is to mix it with your liquid of choice and drink it down-but you can get a bit more creative too. How to incorporate protein powder into your diet You may also consider consulting your doctor or a registered dietitian to get a clearer idea of your individual protein needs. If you do the math and realize you aren’t getting enough protein, adding a supplement like a powder to your routine could help. Ample protein is particularly important if you exercise a lot, especially if you lift weights, because it helps repair the micro tears in your muscles that occur after intense workouts. Keep in mind, that amount of protein is the average minimum to prevent deficiency-if you’re an active person, you may want to shoot for closer to 1.4 to 2 grams per kilogram (or 0.64 to 0.91 grams per pound), Jones says. If you’re not sure how much protein you actually need, the current recommended dietary allowance (RDA) is 0.8 grams of protein per kilogram of body weight (or 0.36 grams per pound). That’s where a protein powder can come into play-it’s a convenient way to get more of this crucial macronutrient in your daily diet. But in the real world, you might not always have time to shop for and prepare high-protein snack recipes, especially if you follow a vegetarian or vegan eating style. “In a perfect world, we would obtain all of the nutrients we need each day, including protein, from whole foods alone,” Jones says.
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