Vegan Pancakes with Protein
I figured out how to make these one day while messing around with my pancake recipe while trying to replace the eggs. I didn't want to lose the protein benefit of the eggs, so I added a scoop of Thorne Research Vegalite Vanilla Protein Powder. It is a pea and rice protein blend.
I figured out how to make these one day while messing around with my pancake recipe while trying to replace the eggs. I didn't want to lose the protein benefit of the eggs, so I added a scoop of Thorne Research Vegalite Vanilla Protein Powder. It is a pea and rice protein blend.
- Carbohydrate 13.0374616768042 g
- Cholesterol 23.9433333725914 mg
- Fat 14.6734835566051 g
- Fiber 0.424558341182864 g
- Protein 3.91505625146154 g
- Saturated Fat 10.9867611552333 g
- Serving Size 1 1 Serving (64g)
- Sodium 719.208750143247 mg
- Sugar 12.6129033356213 g
- Trans Fat 1.06623495941238 g
- Calories 196 calories
Step-by-step
- Heat a large non-stick skillet over medium heat.
- In a large bowl, sift together the flour, protein powder, and 1 tbsp of baking powder and set aside.
- In a separate bowl, whisk together the water, oil and 4 tsp baking powder until the bubbles are gone. Add 1 tbsp of sugar to the water and oil mixture and whisk well. Slowly pour the coconut milk into the water and oil mixture while whisking briskly.
- Add the mixture into the dry ingredients in the large bowl and mix until combined. Add the vanilla and remaining sugar and stir just until the batter has a smooth texture, but do not over mix.
- Using a 1/4 cup measuring cup, scoop the batter onto the hot pan, if adding fruit (blueberries, banana slices, etc.), arrange the fruit in the cakes. Flip when the pancakes when they begin to bubble and the bubbles stay open around the edges. Cook other side until brown. Serve and top with your favorite pancake topping, I find Honey works very well with these!
The Mechanics of Plant-Based Leavening
The ingredient list leaves out how plant proteins and coconut milk behave under heat. Pea and rice protein blends absorb moisture differently than standard wheat gluten. Sifting the protein powder with the flour prevents dense clumps. Whisking the water, oil, and initial portion of baking powder separately creates an immediate chemical aeration before the coconut milk enters the bowl. Coconut milk contains high fat content compared to dairy milks. That fat slows down moisture evaporation during cooking. Keep the pan at medium heat to allow the interior to set before the exterior burns. If the surface browns too fast, lower the heat slightly.
Visual Cues for Perfect Turns
Thermometers are useless here. Watch the edges of the batter instead. Small bubbles will rise through the surface as the starches gelatinize. Wait until those bubbles pop and remain open rather than immediately closing back up. That open circle indicates the structure has set enough to support a flip. Slide a thin spatula underneath to check the bottom color. It should show an even golden-brown hue before you turn the cake over. Cook the second side for roughly one to two minutes until firm to the touch.
