I didn’t eat pancakes all summer then all of a sudden I remembered…it’s been way too long since I had pancakes! Shortly thereafter, these 4-ingredient fluffy vegan protein pancakes were born! You only need a few basic ingredients to make these delicious fluffy pancakes and they can be prepared in a matter of seconds. All you need is flour, protein powder, sweetener and baking powder and you’re ready to go. Load them up with your favourite toppings like peanut butter and berries and dig in.
Make the Most of Carbs
These fluffy vegan protein pancakes are a good choice a few hours before a workout or shortly after one. Carbohydrates are the the body’s preferred source of energy so it’s a good idea to eat the majority of your carbs around the most active part of your day to make the most of them.
You want the carbohydrates you eat to either be used an an immediate source of energy or used to restore glycogen levels rather than be stored as fat. Sometimes pancakes are just pancakes and I’ll eat them for breakfast no matter what’s my plan for the day is but for the most part I try to eat most of my carbs before and after training.
If I was to eat these before training, I’d give myself a couple hours to digest and allow those carbs to get to work, ensuring blood sugar levels are up and glycogen stores are full prior to hitting the gym. Since they have some added protein they’re more balanced than regular pancakes and if you add some healthy fats on top, like almond butter or hemp seeds, they’ll be digested more slowly, providing sustained energy and helping to maintain more stable blood sugar levels.
If I was to eat these after training, I’d try to eat them as soon as possible to get those pancake gains!
But don’t worry too much about all that…these are also PANCAKES, guys, so go ahead and dig in anytime you need a pancake fix. Just keep those energizing carbs in mind when you might them to fuel up for a big workout.
4-Ingredient Fluffy Vegan Protein Pancakes
I usually only eat pancakes on Sundays but these are so quick and easy they could work as a weekday breakfast for the family. Top them with loads of fruit or some of the topping ideas below and you’re all set for an active day!
Pancake Topping Ideas
Pancake toppings are the best part, aren’t they!? Here are some of my favourites.
- peanut butter, almond butter, tahini or sunflower seed butter
- dates soaked in hot water then blended to make caramel sauce
- nut butter caramel sauce – blend your fave nut butter or tahini with dates
- sliced banana
- fresh blueberries, strawberries or cherries (try berries added to the batter too, YUM!)
- homemade raw chocolate sauce made from maple syrup, coconut oil and cacao powder
- cacao nibs or dairy-free chocolate chips (you can also add these to the batter for chocolate chip pancakes!)
- pure maple syrup
- chia seed jam
- one of my absolute favourites: coconut butter
What are you favourite pancake toppings? I can always use delicious new ideas! Let me know in the comments what you’re putting on these.
More Vegan Pancakes Recipes
If you enjoy these, you’ve gotta check out these other pancake recipes:
- Vegan Chickpea Flour Pancakes – Oil-free, grain-free, just a couple ingredients!
- Whole Wheat Fluffy Vegan Pancakes – very popular, oil-free, can be sugar-free
- Vegan Chia Seed Pancakes – a reader fave, oil-free, super easy and so fluffy!
- Mix the dry ingredients together in a bowl.
- Add the maple syrup or sweetener of choice, then slowly add the water, mixing until “just mixed.” It should be a little lumpy and quite thick. Add a little extra water if needed.
- Cook in a hot non-stick pan until bubbles appear in the centre of each pancake. Flip and cook for a few more minutes.
- Serves 2.
- The original recipe called for 1 1/2 cups of water but as you’ll notice below, people were finding the batter too runny. I reduced it to 1 cup but I think somewhere between 1 and 1 1/2 cups works. Start with 1 cup and as more as needed. It works great with 1 cup but the batter is very thick, however this will result in an extra fluffy pancake. If you want the batter to stretch a little further and make more pancakes, add a little extra water.
- I haven’t tested these with gluten-free flours but some readers have had success. Check the comments section to see what’s worked for people. If you have success with a gluten-free flour blend, let me know in the comment section!
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