Updated: Apr 2
Mouthwatering goodness for breakfast (or anytime) is so simple with this recipe round up of plant based protein pancakes.
Quick, easy and made with wholesome ingredients, these recipes will fast become your family’s favourites. I am staring off the goodness with a plantbased recipe that I absolutely love. It uses protein powder, bananas and is superfood infused with blue spirulina syrup.
1. Hot Cakes with Blue Spirulina Syrup & Raspberry Compote
1 organic banana, large
1/2 cup dairy-free milk such as almond milk
1 scoop Arbonne ProteinBoost powder, vegan
1 tsp baking powder
1/2 tsp Vanilla extract
1/2 tsp rock salt
1 tbsp organic, coconut oil
1 tbsp blue spirulina powder
2 tbsp pure maple syrup
2 tbsp Greek or coconut yoghurt
1/2 cup raspberries, frozen
1-2 tsp cornstarch
1-2 drops stevia
HOT CAKES: To make the hot cakes, mash the banana in a mixing bowl or add to a smoothie blender and blend. Add the milk and vanilla. Blend well then add the dry ingredients ( protein powder, baking powder and salt). Whip until fluffy. Add coconut oil to a hot pan, and cook the hot cakes as you would any other pancake. Keep watch as these can burn quickly.
COMPOTE: To make the compote, add the raspberries to a small pot and heat with enough water to cover. Once mixture comes to a boil, add the cornstarch and stir in well. Allow to boil until mix begins to thicken. Add 1-2 drops stevia to sweeten (or to your taste). Set aside to cool in the fridge (lasts 4 days in sealed container). I like a dash of cinnamon in mine.
BLUE SYRUP: In a small bowl, add maple syrup, the yoghurt and blue spirulina powder. Whip until well blended and drizzle sparingly over the hotcakes when you serve them. Spoon the raspberry compote on top. Add fresh fruit if you like; I used mango slices and cut them into star shapes using a cookie cutter.
Get Your Copy!
This recipe by Alicia Walch of The Blissful Blueberry, is bursting with goodness and cleverly uses chia seeds to bind the pancakes instead of eggs, making a fully vegan recipe. Chia seeds are high in Omega-3 fatty acids, dietary fibre and even a trace of protein. Get her delicious recipe, here.
3. Cinnamon Banana Pancakes & Raw Cacao "Syrup"
This is one of my kids' favorites and tricks them into thinking they are eating chocolate sauce when in fact they are getting the goodness of raw cacao and coconut oil.
For the pancake recipe I use this one by Alyssa & Maria of Spinach for Breakfast which is super easy and uses only a banana, one egg, 20 grams of plant based protein, and cinnamon. Its not fully vegan, but is gluten and dairy-free so you are still winning. I add a pinch of ground Dutch cinnamon to my mix as I like the subtle flavour it adds. You could also, alternatively add a teaspoon of raw cacao powder to the mix and delight the kids with chocolate pancakes.
Raw Cacao Syrup Ingredients
1 tbsp raw cacoa powder
3 tbsp coconut oil
1-3 drops stevia
This isn't really a syrup but at room temperature, it is slightly runny and ridiculously simple to make. Just combine raw cacao powder with coconut oil and a wholefood sweetener like stevia. Mix well and spread on hot pancakes then top with fibre-rich fruit such as strawberry, blueberry, raspberry or blackberries.
I love using my blender to make quick work of food prep in the mornings. This recipe by self proclaimed homebaker, Liz of E2 Bakes Brooklyn uses oatmeal to make a high fibre batter that is sure to please your family and health coach! Get the recipe, here.
5. Lemon Curd Quinoa Mini Pancakes
Lemon Curd drizzled over these mini hot cakes is such a treat.
I use this vegan recipe by fellow plantbased foodie, Megan of the blog Short Girl, Tall Order. It's so easy to make your own oat flour at home by blitzing rolled oats in a smoothie blender and retaining all the natural fibre. I use a few tablespoons of blended oats in my superfood muffins, smoothies and when baking. Super easy peasy!
Usually lemon curd contains eggs, so for most vegans that is not on the menu, but if you are vegetarian or do consume eggs, any low sugar lemon curd recipes will do.
Quinoa Mini Pancakes Ingredients
2 whole, free-range eggs (or use a large banana if fully vegan)
1 tsp raw, organic honey
1 1/2 cups quinoa, cooked
1/2 tsp baking powder
1 pinch rock salt
1/4 tsp vanilla extract
In a mixing bowl or blender, add eggs (or banana), honey, and vanilla. Blend well, then add the cooked quinoa, baking powder and salt. Cook in a hot skillet as you would any pancakes, but make small, mini servings instead. To serve, stack and spoon over the Lemon Curd. So tasty!
That wraps up this pancake recipe roundup, so which one are you going to start with?
Making your old favourites with more wholesome food ingredients is much easier than you think. I hope these recipes have inspired you to swap in some goodness next time you make pancakes!
Wishing you health + happiness,
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