Who doesn’t love waking up to pancakes on a weekend morning? They are the perfect sweeter breakfast which pairs so well with a warm cup of coffee. Well, these pancakes are even better than your traditional. Why? They are homemade, plant based, gluten free, and filled with natural protein. Each pancake contains about five grams of protein so you get a tasty and well-rounded breakfast.
What Equipment Do I Need?
- Small Mixing Bowl – For the wet ingredients.
- Medium Mixing Bowl – For the dry ingredients.
- Whisk – For mixing the batter.
- Small Bowl – To create your flax/water mixture in.
- Flat Pan – For cooking the pancakes on. If you don’t have a flat pan, a regular pan will do as well.
Ingredients
- Chickpea Flour
- Flax Seed Meal & Water – When combined and left to sit for 15 minutes, this mixture acts as a binder, similar to an egg.
- Maple Syrup
- Baking Powder
- Unsweetened Vanilla Almond Milk
- Natural Creamy Peanut Butter
- Vanilla Extract
- Frozen Blueberries
- Extra Virgin Olive Oil or Other Cooking Oil for cooking
Substitutions
- Chickpea Flour – I would not recommend swapping this out for a different kind of gluten free flour. I also tried this recipe with brown rice flour, and it was a complete flop compared to the chickpea flour!
- Flax/Water Mixture – You can also try the egg replacers from Bob’s Red Mill or one regular egg if you still eat eggs.
- Maple Syrup – Agave Nectar, or, if you’re not vegan, honey, are both other options for this.
- Almond Milk – You can also use a different type of non-dairy milk.
- Peanut Butter – If you aren’t a fan of peanut butter, you can swap this out for creamy natural almond butter instead.
- Blueberries – If there’s a different fruit you’d prefer, such as bananas, you can swap this out or add to it.
Recipe
Peanut Butter & Blueberry Protein Pancakes
The flavor and fluffiness of these homemade pancakes are on point! Not to mention, each pancake contains about 5 grams of protein to get your day started right. These pancakes are plant based, gluten free, and super tasty!
Ingredients
- 1 1/2 cups chickpea flour
- 1 tbsp flax seed meal
- 3 tbsp water
- 2 tbsp maple syrup
- 1 tbsp baking powder
- 1 1/4 cups unsweetened vanilla almond milk
- 6 tbsp creamy natural peanut butter
- 2 tsp vanilla extract
- 1 1/2 cups frozen blueberries
Instructions
- Combine the flax seed meal and water in a small bowl and stir. Set aside and let sit for 15 minutes.
- Combine all of your wet ingredients in a small mixing bowl – maple syrup, vanilla, peanut butter, almond milk, and maple syrup. Whisk together.
- Combine all of your dry ingredients in a medium mixing bowl – chickpea flour and baking powder. Mix.
- Pour the wet ingredients into the dry ingredients and whisk together well.
- Once the flax mixture has sat for the 15 minutes, add it to the pancake batter and stir.
- Mix in the frozen blueberries. Let pancake batter sit for 5 minutes.
- Grease a pan with oil and set your burner to medium-low heat. Spoon out your pancakes into circular shapes. Cook each pancake for about 3 to 5 minutes on each side or until browned.
- Serve pancakes with extra peanut butter and/or maple syrup.
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