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Vegan Protein Pancakes

February 8, 2015 By Jayne Rodgers 3 Comments

vegan protein pancakes veggie runners
Image: Zsolt Sandor / MothershipUK

Shrove Tuesday, Pancake Day, Mardi Gras – it’s time to fatten yourself up before the privations of Lent, if you happen to believe in such things. I didn’t turn out to be quite the good Catholic girl my dear, departed father hoped for but I do still give something up every year. Chocolate, bread, alcohol, crisps and biscuits (what’s the point?), celebrity gossip (who cares?), television – over the years I’ve ditched them all for the duration and in some cases never started again. One thing I’ll never give up though  is messing around in the kitchen to create healthy food that fuels my running (around all over the place like the Tasmanian Devil). 

These tasty vegan, gluten free pancakes are healthy enough to keep anyone on the righteous path. They have a decent dose of protein so they’re great for a satisfying breakfast or for post-workout recovery. Add a tablespoon of vegan protein powder and another couple of tablespoons of plant milk if you’ve been exercising really hard. I served mine with bananas, tahini, date syrup and chopped, toasted nuts but they lend themselves well to any combination of topping, including savoury.

You can substitute an egg for the chia seeds for a non-vegan version.

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The Recipe

Vegan Protein Pancakes
 
Save Print
Author: Jayne Rodgers
Recipe type: Breakfast
Cuisine: Vegan
Serves: 6-8
Ingredients
  • 4 tablespoons gram (chickpea) flour
  • 1 teaspoon gluten-free baking powder (e.g. Dr Oetkens)
  • 1 tablespoon sesame seeds
  • 1 heaped teaspoon chia seeds
  • 1 teaspoon soft brown sugar 150ml soya or other plant milk
  • 2 tablespoons soya yoghurt
  • 1 teaspoon ground ginger
  • Pinch salt
  • Oil for frying
Instructions
  1. Buzz the sesame seeds in a food processor or with a stick blender to break the husks.
  2. Add all of the other ingredients and whisk together. The mix gets bitter if you do this with a blender so it's best to do it by hand.
  3. Heat a little oil and cook each pancake for 2-3 minutes on each side, until cooked in the middle.
  4. Serve with sweet or savoury toppings.
3.2.2929

 

Related posts:

Pistachio and Cardamom Marzipan
Kale and Sesame Soup
Vegan Porcini and Brazil Nut Burgers

Filed Under: Breakfast, Recipes Tagged With: Breakfast, carbs, chia seeds, GF, gluten free, protein, Vegan, Vegetarian

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Comments

  1. Lauren (@PoweredbyPB) says

    February 9, 2015 at 8:44 pm

    I want this for the toppings alone 😛 Tahini 🙂

    Reply
    • Bibi Rodgers says

      February 19, 2015 at 6:04 pm

      YEAH tahini FTW!

      Reply

Trackbacks

  1. Favourite Reads of the week #10 | Powered by Peanut Butter says:
    February 10, 2015 at 9:07 pm

    […] with pancake day fast approaching check out this delicious protein pancake recipe from my fellow plant powered friends at Veggie […]

    Reply

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Award-winning food and fitness blog. One of The Guardian's Top 10 Vegetarian Blogs. Jayne and Bibi Rodgers - vegetarian runners, plant based fitness, mother-daughter, marathon running, veggie-cooking chatterboxes. Find out more

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