Breakfast-lovers this one is for you! Or, maybe we should say pancake-lovers… While pancakes are regarded as a breakfast food, these are so good we like to have them at any point of the day. We believe you shouldn’t restrict foods you enjoy to just one meal! This recipe checks a lot of boxes – it’s packed with protein, it’s quick and easy to make, and it tastes great (obviously).
This is a spin on the traditional pancake, which is heavy on the carbohydrates and light on the protein. Nothing against carbs – we love them – but if you’re looking for a new way to hit your protein needs, this is a great twist on a favourite meal. Plus, the protein will help you feel fuller for longer, carrying you through to your next meal. Derived from organic golden peas, Vegan Protein delivers a strong 25g of protein per serving. Not only are golden peas a complete protein source, but they’re easily digested. When it comes to physical benefits, like muscle building and recovery, they’ve been found to be just as effective a health supplement as other protein powders such as whey. Golden peas have so many benefits, which is why we opted to make our Vegan Protein health supplement out of them. Interested in learning more? Check out this post.
It’s important to note that this recipe calls for the use of egg whites, so it won’t be useful for everyone, depending on your dietary approach. We recognize that our strict vegans and some vegetarians won’t be able to make use of this recipe, so we encourage you to skip to another recipe instead. Unsure about what dietary approach you want to follow, we think our Pesca-what? blog post will help.
The addition of egg whites and Vegan Protein health supplement provide a big boost in protein to these ‘cakes. The combination of the banana and oats help create a thicker texture to provide a more traditional pancake-like experience. While these won’t be the exact same as the pancakes from your neighbourhood breakfast restaurant, you can dress them up with toppings just the same.
For those busy days, you can make a big batch of these and keep them in the freezer for the week, making quick work of those weekday breakfasts. The best part is how easy it is to customize this for your personal taste with any toppings you (or your kids) want to add.
- 1 cup egg whites
- Half a medium banana
- 1/3 cup oats (instant or rolled)
- 2 TBSP Vegan Protein in Cookie Crumble*
- 1 tsp baking powder
- 1 tsp vanilla (optional)
- 1 tsp ground cinnamon (optional)
*This recipe works great with any flavour of Vegan Protein! Swap in your favourite to make a different meal each time.
- Heat a large pan or skillet on medium heat.
- Combine all ingredients in a blender until smooth.
- Oil your pan, and spoon batter onto the pan into two equal servings. Cook each side for 1 – 2 minutes, or until the edges start to bubble. Flip and cook the other side equally.
- Yields 2 larger pancakes, feel free to vary the sizes of your pancakes.
- Top as desired and serve.
For toppings, we love a drizzle of natural nut butter and a sprinkle of berries, but feel free to get creative with your own version. Maybe you opt for mini chocolate chips, maple syrup, or a spoonful of jam. It’s totally up to you!