Vegan protein pancakes (gluten free)
Gluten free, xanthan gum free, nut free (protein dependent)Cups and measures are in Australian cups and measures. Use gram weights for international accuracy. *1 Australian tablespoon = 4 American, Canadian and New Zealand teaspoons.*1 Australian tablespoon = 3 1/2 British teaspoons
Ingredients
- 30g vegan protein powder (see body of post for what I have tried)
- 30g buckwheat flour (see notes)
- 75g ripe banana (see body of post for FODMAP notes)
- 20-40ml (1-2 tablespoons*) maple syrup
- 20-80ml (1-4 tablespoons *) plant based milk of choice
- 1/4 tsp baking soda
- 1 tsp white vinegar, apple cider vinegar or lemon juice
Instructions
- Combine all ingredients except for the milk and vinegar or lemon juice in a small mixing bowl. Whisk to combine, then add the milk to reach a medium thickness pancake batter. How much milk you need to add depends heavily on the vegan protein you use.
- Once you're happy with the consistency, start preheating your pan without oil.
- Add the vinegar or lemon juice to the pancake batter and whisk to combine. The mixture should subtly bubble up and feel aerated under the spoon.
- Grease your pan lightly, turn the heat to low medium and add 1-2 tablespoons of batter per pancake. I find it easier to make this batter into 3-5 smaller pancakes as opposed to large ones. Cook for a minute or two until bubbles appear on the surface and the edges of the pancake look browned. Flip and cook on the other side for a minute or so, heat dependent. Adjust the heat as often as necessary.
- Repeat with the remaining pancake batter and serve. I like to finish mine with extra maple syrup, some fruit and maybe some vegan yoghurt.
Notes
- In Australia, we only have access to light buckwheat flour. It's pale in colour and doesn't react to baking soda. I know from reading comments that some people only have access to dark buckwheat flour, or a buckwheat flour that reacts with baking soda. I haven't tried dark buckwheat flour in this recipe.
- The more maple syrup you add, the less milk you need. The batter needs to be a medium thickness pancake batter, so add the liquids accordingly.
Tried this recipe?Let us know how it was!