We love creating low carb recipes that are plant based and full of flavor. These vegan protein powder pancakes are no exception!
This recipe is the perfect way to have your favorite breakfast food without feeling like you’re slipping on your health and nutrition goals.
It’s nice to rely on protein powder sometimes since there’s a limited number of good vegan keto protein sources.
Low Carb Vegan Protein Powders
Vegan protein powders can come from a variety of sources. Most commonly it’s made from hemp or pea protein. We recommend starting with a vanilla protein powder because then you can build and change the flavor with extracts from there.
Some of the best vegan keto protein powders make these pancakes vegan are:
- Future Kind – Arguably the best vegan protein powder, especially to make keto dishes, as 94% of its calories come from protein.
- Vega Protein – Vega protein is what we used to test these vegan protein pancakes. It’s one of the oldest vegan protein brands with a pretty healthy ingredient list.
- Orgain – This is another original vegan protein brand that makes delicious creamy protein shakes. It mixes well into the batter for these easy to make vegan protein pancakes.
Each one of these brands is going to make a good vegan protein pancake, especially if you make this recipe and top it with plenty of sugar free syrup! The difference just depends on the ingredients you feel comfortable with eating.
How to Make Vegan Protein Pancakes
Vegan protein pancakes can be pretty tricky to perfect, and to make a gluten free vegan pea protein recipe like pancakes without grains was another challenge. Thankfully we can say we’re happy with how these pancakes came out, especially without needing any added eggs or milk.
Making recipes from scratch is a great way to improve the quality of your diet, but there are also healthier alternatives you can order when dining at your favorite takeout restaurants. This guide to keto fast food options is a good resource to take with you on the road.
Ingredients
To make these fluffy pancakes you will need:
- Almond flour
- Cassava starch/ flour
- Keto friendly sweetener (sugar free)
- Flax meal
- Protein powder
- Baking powder
- Salt.
We chose to use cassava for the dry ingredients instead of oat flour because we knew we would need less of it, thus keeping the carbs lower.
For the wet ingredients you will need vanilla extract, almond butter, vinegar, and almond milk. Any non dairy milk or plant based milk should work fine for this recipe, it just needs to be unsweetened.
Making Vegan Protein Pancakes
To make this delicious vegan pancake batter begin by mixing together the dry ingredients. In a bowl combine the almond flour, cassava flour, sweetener, protein powder, baking powder, and pinch of salt.
Once mixed combine the flax with equal parts water and allow to gel for 3 minutes. Once the “egg” has gelled add it to the dry ingredients. Add the remaining wet ingredients, vanilla, almond butter, vinegar, and almond milk.
Mix the gluten free batter well to ensure the vegan pancakes won’t have clumps. Heat a frying pan to medium heat and add a tablespoon of oil to prevent sticking. Add 1/3 cup spoonfuls of pancake batter to the skillet. Now is the time to add blueberries or chocolate chips.
Once the pancakes set on the bottom and sides (about 5 minutes), flip and cook for another 3-5 minutes.
Serve this fluffy gluten free pancakes recipe warm with sugar free maple syrup. Feel free to freeze any leftovers in a zip top bag once cooled.
Low Carb Vegan Protein Pancakes Recipe
Keto Vegan Blueberry Protein Pancakes
Ingredients
- 2 C Almond flour
- 1/4 C Cassava Flour
- 1/4 C Sweetener
- 2 tbsp flax + 2 tbsp water
- 1 scoop Protein Powder
- A pinch of salt
- 1/2 tbsp Baking Powder
- 1 tsp Vanilla
- 3 tbsp Almond Butter
- 1 tsp Vinegar
- 1 C Almond Milk
- Optional Blueberries or chocolate chips
Instructions
- Combine the flax and water, then leave to thicken for 3-5 minutes.
- In a separate bowl combine the cassava flour, almond flour, sweetener, protein powder, salt, and baking powder.
- Add in the almond butter, almond milk, and vinegar. Mix well to break apart any clumps.
- Heat a skillet to medium heat. Add in a tablespoon of oil to prevent sticking (optional).
- Pour in the pancake batter using 1/3 cup measurements. Now's the time to add any chocolate chips, berries or favorite toppings.
- Cook the pancakes for 5 minutes or until the bottom and sides have set enough to flip. Flip and then cook for another 3-5 minutes.
- Serve warm with vegan butter and sugar free syrup.
Notes
