Gluten Free Vegan Protein Pancakes

Gluten Free Vegan Protein Pancakes are a healthier no refined flour stack of pancakes! Thick yet fluffy pancakes bursting with sweet wild blueberries, you'd never know they are packed with 7grams of fiber and 30grams of protein per serving

Course Breakfast

Cuisine American

Keyword easy protein pancakes, vegan protein pancakes

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 346kcal

Author Kelli Shallal MPH RD

Ingredients

1 cup old fashion rolled oats use certified gluten free oats to ensure gluten free
1 banana
1 cup non dairy milk unsweetened I Used Flax
60 grams brown rice protein powder I Used Naked Nutrition Brown Rice
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon vanilla extract

Instructions

Blend all ingredients in a blender for 60 seconds or until fully blended.
Prepare a greased pancake griddle or large skillet over medium heat. Use a pancake ring or just freehand two large spoonfuls of batter to make 4-inch pancakes.
Once you pour batter, add about 1 tablespoon blueberries to top of pancakes. Cook and do not flip until edges are golden brown. Flip and cook for about 1 minute or until set. Let cool on cooling rack or eat immediately.

Video

Notes

Feel like you don't have the luxury of making yourself pancakes? Add these to your meal prep; they'll last 3-4 days in the refrigerator and honestly taste delicious even without any syrup on them.

Bonus: You can freeze them for a healthy protein packed pancakes whenever you want them! Just wrap them in a paper towel and reheat for 1-2 minutes!

Nutrition