Ingredients

The following ingredients have 6 Servings
  • 1 cup (120 g) all-purpose flour
  • 1/4 cup (28 g) vegan protein powder of choice
  • 1 tbsp baking powder
  • 1/2 tsp sea salt or kosher salt, see notes
  • 2 tbsp maple syrup, see notes
  • 1 cup water, plus more as needed, see notes

Instruction

  • Mix the flour, protein powder, baking powder (make sure you don’t use baking soda) and salt together in a bowl until well combined, making sure to break up any clumps and fully incorporate the baking powder and salt. 
  • Add the maple syrup or sweetener of choice if using, then slowly add the water, mixing until “just mixed.” It should be a little lumpy and quite thick but still pourable. Add a little extra water if needed.
  • Allow the batter to rest for 5-10 minutes while you heat a pan over medium-low heat. Use a little cooking spray or a good non-stick pan and scoop about 1/4 cup of the batter onto the pan for each pancake.
  • Cook until bubbles start to appear and the edges of each pancake look dry and firm. Flip and cook for 1-2 more minutes.
  • Enjoy right away with your favorite pancake toppings. Leftovers can be stored in the fridge or freezer and reheated as needed.