Empty carbs? Not this protein pancakes recipe ! It’s the best way to enjoy pancakes for breakfast and not end up hungry an hour later. Fluffy, easy to make, and ready for stacking and topping!
I adore silver dollar pancakes , apple pie pancakes , and other recipes for vegan pancakes , but I fully acknowledge that carbs alone aren’t exactly the best way to start the day. You want some staying power in your morning meal! Sure, you could pair your pancakes with another source of vegan protein , or you can have the best of both worlds with this protein pancakes recipe.
Trust me, this protein pancakes recipe is a game-changer. Each delicious bite is loaded with protein to keep your hunger at bay. They’re absolutely satisfying, so you don’t have to worry about craving a mid-morning snack.
And we need to talk about the fluffiness. These aren’t flat, lifeless protein pancakes that are barely thicker than your average crepe. Nope, these pancakes are thick and fluffy, the ideal texture for any pancake recipe worth its salt!
Why You’ll Love This Protein Pancakes Recipe
- Vegan . A lot of protein pancakes recipes rely on eggs, yogurt, and whey protein powder to boost the protein content. But with this recipe, you can enjoy fluffy and delicious pancakes that are completely plant-based.
- Filling and Satisfying . Say goodbye to mid-morning hunger pangs with these protein pancakes! All that protein will keep you full for hours.
- Customisable . There are so many ways to make these protein pancakes your own!
- Easy to make . This protein pancakes recipe is no different than a regular pancake recipe in terms of preparation. With only a handful of ingredients and minimal prep, you can have a stack of fluffy pancakes on your plate in no time!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Plant milk – Any kind you like or have on hand. Note that soy milk has higher protein than most other plant milks, so it will give your pancakes a little extra protein boost.
- Apple cider vinegar – Combined with the plant milk, this makes vegan buttermilk .
- Flour – Lightly spoon the flour into the measuring cup, rather than scooping it.
- Vanilla pea protein powder
- Sugar
- Baking powder – To give the pancakes their light, airy texture.
- Ground cinnamon – For cozy flavour.
- Vanilla extract – Use pure vanilla extract for best results.
- Salt
- Coconut oil – For cooking the pancakes.
Can I Use Another Type of Protein Powder?
Absolutely! While this recipe calls for vanilla pea protein powder, feel free to experiment with other types of plant-based protein powders depending on your taste preferences or what you have on hand. Vanilla or unflavoured are my top choices for protein pancakes, as they yield the most traditional pancake flavour.
How to Make Protein Pancakes
- Make the vegan buttermilk. In a mixing bowl, whisk together the plant milk and apple cider vinegar. Let the mixture sit for about 10 minutes, or until the milk curdles and thickens.
- Combine the dry ingredients. In a separate mixing bowl, whisk together the flour, vanilla pea protein powder, sugar, baking powder, cinnamon, and salt.
- Finish the batter. Whisk the vanilla into the plant milk mixture and then slowly whisk in the dry ingredients until just combined.
- Let the batter rest. Allow the batter to rest for 5 to 10 minutes; this allows the flour and protein powder to absorb more liquid, giving you thicker pancakes.
- Cook the pancakes. Heat a non-stick pan over medium heat and grease it with coconut oil. Pour about 1/3 cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges start to look set. Flip the pancakes and cook for an additional 1 to 2 minutes on the other side, or until cooked through.
Tips for Success
- Don’t overmix the batter . To keep the pancakes light and fluffy, mix the batter until just combined. Overmixing can result in dense and rubbery pancakes.
- Let the batter rest . This is one of the best tips for achieving the thick, fluffy pancakes of your dreams!
- Grease your pan between each pancake . This will ensure that your protein pancakes don’t stick to the pan and will make flipping them easier.
- Adjust the temperature as needed . Sometimes near the end of the cooking time, the pan will be so hot that the pancakes start burning on the outside before cooking through on the inside. If this starts to happen, reduce the heat on the stovetop.
Variations and Topping Ideas
- Add chocolate chips . I like to use mini chocolate chips, which distribute more evenly.
- Fold in some fruit . Diced apples, blueberries, or citrus zest are all great options for adding flavour to your protein pancakes.
- Drizzle with nut butter . Peanut butter , almond butter , or cashew butter all pair wonderfully with these protein pancakes, and they’ll add some extra protein too. Or try this granola butter !
- Add all the toppings . Go traditional with maple syrup, or try cashew cream or coconut whipped cream with your favourite fresh fruit.
Serving Suggestions
Pair your protein pancakes with tempeh bacon or fluffy tofu scramble for a savoury option that adds even more protein to your meal. Store-bought plant-based sausage or bacon is also delicious with pancakes!
How to Store Leftovers
Refrigerate leftover protein pancakes in an airtight container for up to 4 days. They can be reheated in a 325ºF oven, in a skillet over medium heat, or in the microwave.
Can I Freeze This Recipe?
Freezing is a fantastic way to enjoy protein pancakes as a make-ahead option for quick weekday breakfasts. Place the pancakes in a single layer on a parchment-lined baking sheet and freeze for about an hour, or until solid. After they’re frozen, transfer them to a freezer bag or airtight container and freeze for up to 2 months. Reheat the pancakes as described above.
More Protein-Packed Vegan Recipes
- Protein Pudding
- High-Protein Overnight Oats
- Protein Cookie Dough
Ingredients
- 1 ⅓ cup plant milk , (315mL)
- 2 teaspoons apple cider vinegar , (10mL)
- 1 cup flour , (120 grams)
- ⅓ cup vanilla pea protein powder , (42 grams)
- 1 tablespoon sugar , (12 grams)
- 1 tablespoon baking powder , (14 grams)
- 1 teaspoon cinnamon , (2 grams)
- 1 teaspoon vanilla extract , (5 mL)
- Pinch of salt
- Coconut oil , for the pan
Instructions
- In a mixing bowl, combine the plant milk and apple cider vinegar and let it sit for 10 minutes.
- In a separate mixing bowl, whisk together the flour, vanilla pea protein powder, sugar, baking powder, cinnamon, and salt.
- Whisk the vanilla into the plant milk mixture and then gradually whisk in the dry ingredients. Whisk until just combined and no longer lumpy. Do not overmix.
- Allow the batter to rest for about 5-10 minutes.
- Heat a non-stick pan over medium heat and grease it with coconut oil. Pour about 1/3 cup of batter onto the skillet per pancake. Cook until bubbles form on the surface and the edges start to look set (2-3 minutes). Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side, or until cooked through.
Notes
Protein Pancakes Recipe
Ingredients
- 1 ⅓ cup plant milk (315mL)
- 2 teaspoons apple cider vinegar (10mL)
- 1 cup flour (120 grams)
- ⅓ cup vanilla pea protein powder (42 grams)
- 1 tablespoon sugar (12 grams)
- 1 tablespoon baking powder (14 grams)
- 1 teaspoon cinnamon (2 grams)
- 1 teaspoon vanilla extract (5 mL)
- Pinch of salt
- Coconut oil for the pan
Instructions
- In a mixing bowl, combine the plant milk and apple cider vinegar and let it sit for 10 minutes.
- In a separate mixing bowl, whisk together the flour, vanilla pea protein powder, sugar, baking powder, cinnamon, and salt.
- Whisk the vanilla into the plant milk mixture and then gradually whisk in the dry ingredients. Whisk until just combined and no longer lumpy. Do not overmix.
- Allow the batter to rest for about 5-10 minutes.
- Heat a non-stick pan over medium heat and grease it with coconut oil. Pour about 1/3 cup of batter onto the skillet per pancake. Cook until bubbles form on the surface and the edges start to look set (2-3 minutes). Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side, or until cooked through.
Notes
Nutrition
Protein Pancakes Recipe https://jessicainthekitchen.com/protein-pancakes-recipe/ April 15, 2024
Pretzel bites are the snackable, dippable sibling to regular soft pretzels! They’re perfect for game day parties, but you can keep a stash in the freezer for whenever you’ve got a craving.
Pretzel bites make any gathering instantly better. They’re the ultimate crowd-pleaser, the kind of snack that everyone gravitates to at a party. And let’s not forget the dipping possibilities! (Spoiler alert: I share some of my favourite dip ideas below.)
But the best part? Making pretzel bites yourself is surprisingly doable. While there is a bit of time involved, there’s nothing about the process that’s hard, especially if you’ve made sandwich bread , cinnamon rolls , or other yeast recipes in the past. ( Is Yeast Vegan? )
Why You’ll Love This Pretzel Bites Recipe
- No twisting needed . Which means pretzel bites are a lot easier to make than regular soft pretzels. All you have to do is cut the dough into bite-sized nuggets and boil them before baking.
- Perfect for freezing . Make a big batch of pretzel bites and freeze them for later. When you’re ready to enjoy some, simply pop them in the oven for a few minutes and they’ll taste just as fresh as when you first made them.
- Perfect for sharing . Pretzel bites are the ultimate party snack! I mean, who doesn’t love soft pretzels?! Serve them as a simple appetizer or go all out and set up a pretzel bar with different dipping sauces and toppings.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Agave nectar – Honey is often used in pretzel bite recipes, but I use agave to keep it vegan.
- Active dry yeast – Here’s how to test yeast to see if it’s still good .
- Warm water – Too hot and it will kill the yeast; too cool and it will take too long to activate it.
- Olive oil
- Salt
- Flour – You don’t need anything fancy; all-purpose flour is perfect.
- Baking soda – Pretzels are traditionally made by boiling them in a lye solution, but this can be intimidating for a home baker. I use baking soda instead, which gives the outside a similar chewy texture, but the colour isn’t quite as dark.
- Vegan butter – I like to use my homemade vegan butter .
- Kosher salt
How to Make Pretzel Bites
- Activate the yeast. Whisk the agave, yeast, and water in a bowl. Allow the mixture to sit for 5 minutes or until it gets foamy.
- Make the dough. Use a wooden spoon to stir the olive oil and salt into the yeast mixture. Then, stir in the flour a cup at a time.
- Knead. Turn the dough out onto a lightly floured work surface and knead it gently until it forms a smooth ball.
- Rise. Oil a large glass mixing bowl and set the dough inside. Cover it with plastic wrap and let it rise for about 1 hour and 15 minutes, or until almost doubled.
- Prepare to boil and bake. Preheat your oven to 400°F and line a baking sheet with parchment paper. Fill a large pot with water and bring it to a boil. Add the baking soda.
- Shape into pretzel bites. Divide the dough into 8 equal portions. Roll each into a long snake, then cut this into bites.
- Boil. Carefully add the pretzel bites to the boiling water and boil for 10 seconds. Flip and boil for an additional 5 seconds.
- Bake. Transfer the boiled pretzels to the baking sheet. Brush them with vegan butter, add the kosher salt, and bake for 15 minutes or until golden brown. Brush with more melted vegan butter at the end of the cooking time, if desired, then serve.
Tips for Success
- Know you may need more or less flour . The humidity in the air will change the amount of flour you need for this recipe. Less flour may be needed in the dry winter months, while summer humidity often means you need to add extra flour to keep your dough from being sticky.
- Avoid over-mixing the dough . Mixing the dough too much can lead to hard pretzels. Only mix until the dough slightly springs back when you poke it with a finger.
- The rising time can also vary . In a cooler kitchen, the dough may need some extra time to rise. If, after 75 minutes, the dough doesn’t seem to have doubled in bulk, let it continue to rise.
Variations
- Make cinnamon sugar pretzel bites by brushing them with melted butter and rolling them in a mixture of cinnamon and sugar.
- Use everything bagel seasoning instead of salt.
- Sprinkle shredded vegan cheddar cheese on top before baking.
Serving Suggestions
I love serving pretzel bites with pretzel dip , ranch , and spicy mustard. For a little more zip, try them with creamy vegan queso . This vegan cheese sauce is also excellent!
How to Store Leftovers
Store leftover pretzel bites in an airtight container at room temperature for up to 2 days.
Can I Freeze This Recipe?
You can freeze pretzel bites for up to 3 months in an airtight container or freezer bag. To reheat, simply place them in a 350ºF oven or toaster oven until warmed through.
More Yeast Recipes
- Olive Bread
- Gluten-Free Focaccia
- Vegan Dinner Rolls (Soft & Fluffy)
- Vegan Japanese Milk Bread
Ingredients
- 2 tablespoons agave , 42 grams
- 2 ¼ teaspoons active dry yeast , 7 grams
- 1 ¼ cups warm water , 296 ml
- 2 tablespoons olive oil, plus more to oil the bowl , 30 ml
- 1 ½ teaspoons salt , 9 grams
- 3-4 cups flour (more if needed) , 360–480 grams
- ⅓ cup baking soda , 74 grams, for the boiling water
- ½ cup melted vegan butter , 113 grams
- 2 tablespoons kosher salt (you can use more if you’d like) , 30 grams
Instructions
- Whisk together the agave, yeast, and water in a bowl and allow the mixture to sit for 5 minutes or until it gets nice and foamy.
- Use a wooden spoon to mix the olive oil and salt into the activated yeast mixture followed by the flour, 1 cup (120 grams) at a time. The goal is to get the dough to the point where it is no longer sticky, but just barely. Start with 3 cups (360 grams) and then, if the dough is still sticky, stir in ¼ cup (30 grams) at a time until it reaches the desired consistency. Do not over-mix. You will know the dough is ready when it bounces back a bit when you poke it.
- Turn the dough out onto a lightly floured surface and knead gently until it forms into a smooth ball (1-2 minutes).
- Grease a large glass mixing bowl with olive oil and place the dough ball inside. Cover it with plastic wrap and let it rise for 1 hour and 15 minutes or until almost doubled.
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Fill a large pot with water and bring it to a boil. Add the baking soda.
- Once the dough has almost doubled in size, divide it into 8 equal portions. Roll each portion into a long snake (about ¾ inch in diameter). Cut the snakes into ~1-inch bites.
- Lower the pretzel bites into the boiling water and boil for 10 seconds. Flip and boil for an additional 5 seconds. Don’t crowd the water. Do this in batches if needed.
- Transfer the boiled pretzels to the baking sheet, brush with vegan butter, sprinkle with kosher salt, and bake for 15 minutes or until golden brown. Brush with more melted vegan butter if desired.
- Serve warm with vegan beer cheese.
