As vegans, we often find ourselves answering the silly question, “So, where do you get your protein?”. Well, there are countless ways, but if you’re looking for that extra protein boost in a quick and easy fix, breakfast is a great time to power up! This vegan breakfast recipe packs a mean protein punch, so let’s start our morning off with some loaded protein pancakes, shall we?
A huge thank you goes to Bob’s Red Mill for teaming up with me and sponsoring my latest video (coming out on Wednesday). They offers the largest range of organic and wholegrain foods in the country! I’ve been using their products now for many, many years. Their products are conveniently kosher and made with non GMO seeds.
For this recipe, I am using the Bob’s Red Mill Paleo Pancake Mix which is made with almond flour (grain free), coconut flour and simple root starches. To give this mix protein, I’ve added Bob’s Red Mill Vanilla Protein Powder Nutritional Booster (with chia seeds and probiotics). I used Bob’s Red Mill Flax Seed Meal mixed with water to substitute for the eggs. I also used cinnamon, coconut oil and a ripened mashed banana to the mix. These gluten-free pancakes are a nice an easy way to shake up that usual breakfast routine, and can even be made ahead. Yup, you read that right.
Sometimes I want pancakes for breakfast, but it’s a Tuesday and I’m already always late and running out the door with my pants unzipped and missing half of what I need. So, I don’t have time for things like mixing up batter, and cooking something like pancakes. This is a great tip if you want to have pancakes during the week but are short on time, or if you end up making too many pancakes in one go. Just toss fully cooked pancakes in the freezer, and reheat as needed. Place all your pancakes on a baking sheet and place them in the freezer for 30-45 mins, until frozen. Then, transfer them to a re-seable bag. Freeze for up to one month. To reheat your pancakes, place frozen pancakes in the microwave, and cook for 30-60 seconds; bake foil-covered pancakes in a preheated oven (350F) for about 10 minutes, until they are warm; or, reheat them in the toaster.
So without further ado, get out your mixing bowl and preheat your skillet (or griddle), cause these puppies will be done in a flash!
To cook, preheat a lightly-oiled griddle or non-stick skillet to medium heat.
In a large bowl, whisk together 1 cup of Paleo Pancake Mix, 1 scoop Vanilla Nutritional Booster, the flax seed mixture, ¼ cup almond milk, 1 tbsp baking powder, ¼ tsp cinnamon, 1 tbsp coconut oil, and mashed banana until smooth. If your batter is looking too thick or dry, add more almond milk 1 tbsp at a time.
Scoop ¼ cup of the batter per pancake into the heated and oil skillet or pan. Cook for 3-4 mins or until edges begin to set.
Flip and cook until golden brown.
Top with desired garnishes.
- 1 cup Bob’s Red Mill Paleo Pancake Mix
- 1 scoop Bob's Red Mill Vanilla Nutritional Booster
- 1 tbsp Bob's Red Mill Ground Flax Mix with 3 tbsp water
- ¼ cup unsweetened almond milk
- 1 tbsp baking powder
- ¼ tsp cinnamon
- 1 tbsp coconut oil, melted
- 1 ripe banana, peeled and mashed
- Optional toppings: additional sliced bananas, fresh berries, chopped walnuts, shredded or flaked coconut
- To cook, preheat a lightly-oiled griddle or non-stick skillet to medium heat.
- In a large bowl, whisk together Paleo Pancake Mix, Vanilla Nutritional Booster, the flax seed mixture, almond milk, baking powder, cinnamon, coconut oil, and mashed banana until smooth. If your batter is looking too thick or dry, add more almond milk 1 tbsp at a time until smooth.
- Scoop ¼ cup of the batter per pancake into the heated and oil skillet or pan. Cook for 3-4 mins or until edges begin to set.
- Flip and cook until golden brown.
- Top with desired garnishes.