These cloud like pancakes have added vanilla protein powder to increase their protein content to over 18g per serving. This fluffy stack is topped with smooth peanut butter and homemade raspberry chia jam to create a healthier PBJ pile of pancakes that make a perfect weekend brunch dish. Ready in under 30 minutes and also refined sugar free.
What you are going to need to make these fluffy protein pancakes
White Self-Raising Flour: using self-raising flour is important as the added rising agents help to give the pancakes their cloud like consistency. If you only have plain white flour in the cupboard, add an additional tsp of baking powder to the flour. Same if you are swapping to a gluten-free variety like buckwheat flour.
Vanilla Protein Powder: I’ve used vanilla protein powder here as it helps to increase the protein content in the pancakes, but am aware not everyone will have this at home or want to add protein to theirs. Therefore this can be swapped for the same quantity of self-raising flour, but you may find you need a little less dairy free milk, as protein powder is a lot more absorbent than regular flour. Or swap for oat flour, by blending the same quantity of oats, as protein powder in a blender to get a fine milled flour.
Baking Powder: this acts as a rising agent for the pancakes.
Lemon Zest: gives a delicious zesty flavour to the pancakes.
Unsweetened Dairy Free Milk: you can use any variety of dairy free milk in this recipe. For the pancakes that are pictured I used cashew milk, but soya, almond and oat will all work. Just try to pick an unsweetened version to avoid adding additional sweetness to the pancakes, for a similar reason also avoid barista milks when making these pancakes
Lemon Juice: this reacts with the baking powder to give the pancakes their cloud like consistency.
Maple Syrup: this adds a subtle sweetness to the batter, but any other liquid sweetener will work
Coconut Oil: I’ve opted for melted coconut oil in this recipe but other similar oils like avocado or macadamia nut oil will work, or even olive oil.
The toppings for these pancakes are what takes this dish to the next level. However, they are far from complicated and can easily be swapped out for whatever you have handy in the cupboards:
Peanut Butter: I’ve gone with a smooth peanut butter but you could also opt for a crunchy variety or even what about for an alternative nut or seed butter.
Lemon Zest: this makes the stack look beautiful because of the contrasting colour and also helps deliver that citrus flavour.
Raspberries: adding the raspberries offers a lovely additional texture to the dish. However, you can swap for frozen raspberries that have been defrosted if that is what you have available.
Hemp Seeds: adding these helps deliver an additional complete source of vegan protein to the dish.
Maple Syrup: adds a touch of sweetness but you can use any other sweetener you have available.
Looking for other pancake inspiration
If you are looking for more pancake inspiration or PBJ simply aren’t the flavours for you, why not give these a go:
Vegan Protein PancakesCourse: Breakfast, BrunchCuisine: AmericanDifficulty: Easy
A pancake stack for when you want to mix things up a little from the traditional varietes. These protein pancakes are packed full of all those classic PBJ flavours are refined sugar free and are ready in under 30 minutes.
Ingredients (makes 9 pancakes)
- Dry Pancake Ingredients
170g Self raising flour
30g Vanilla protein powder
1 tsp Baking powder
1 Lemon, zest of
- Wet Pancake Ingredients
265ml Dairy free milk
1 Lemon, juice of
1 tbsp Maple syrup
1 tbsp Coconut oil, melted
- Chia Jam Ingredients
150g Raspberries (fresh or frozen)
1 tbsp Chia seeds
1 tbsp Maple syrup or other sweetener
¼ tsp Vanilla extract
- Chia Jam Directions
- Add the raspberries, chia seeds, maple syrup and vanilla extract to a small pan. Heat on a low heat for 10 minutes or until the raspberries have started to break down and have reduced a little.
- Leave to cool for 10 minutes whilst making the pancakes.
- Pancake Directions
- Place all of the dry ingredients in a bowl and combine together.
- Add the wet ingredients to the dry ingredients and stir lightly to create a pancake batter (you are aiming for a thick yet spoonable batter than you can pour).
- Heat a non-stick pan over a medium heat with a little coconut oil.
- Using an ice cream scoop (or similar), add a spoonful of batter to the centre of the pan, cooking one pancake at a time (use the back of the scoop to spread out the batter and shape into a disc). You are aiming to get 9 pancakes out of the batter.
- Cook for 1 – 2 minutes on each side until golden (you will know when they are cooked as you’ll start to see bubbles forming on the top of the batter).
- Stack the pancakes onto a plate as you cook them and cover to keep warm.
- Once the pancakes are all cooked, stack 4 pancakes on a plate and serve topped with all the toppings.
- Double the recipe quantity for 6 portions.
- These are best eaten as soon as they are made, but will store in an air-tight container in the fridge for a day or so, just pop them in the oven at 160oc for 10 minutes to warm through before eating.
- If you have leftover chia jam, allow to cool completely and store in an airtight jar in the fridge for up to 7 days.
- PER SERVING WITH 1TBSP PB PP KCAL: 447 F: 14.7g C: 56.4g P: 18.6g
I can’t wait to hear what you think of this recipe so please leave a comment below and tag me in your wonderful creations! I’m @fortheutterloveoffood on Instagram and use the hashtag #fortheutterloveoffood. I’m also on Facebook – please say hello!