This recipe will become a staple in your kitchen for Sunday brunches. Completely satisfying, 100% vegan and loaded with protein to keep you fuller for longer!  

The great thing about plant-based protein powder is that it's suited to most body types – plant protein is a whole lot easier to break down, process and absorbed by the body when compared to whey protein powders. This is especially true for sprouted plant proteins. They have a unique gut profile when compare to whey products, helping to keep inflammation at bay while creating a healthy gut microbiome – and we know a happy gut means a happier you! 

Vegan protein helps regulate your body from the inside out and is brimming with nutritional minerals and vitamins, plus it’s a great source of iron, healthy fats, it encourages bowl regularity, boosts your metabolism, and has an alkalising effect on the body – meaning your body’s natural pH levels can be kept in check without becoming too acidic.  

As these pancakes are 100% vegan, gluten is key for that light and fluffy texture and a light plant-based milk, such as almond milk. There are many different options you can use for flour in this pancake recipe too. Sprouted spelt flour is super healthy and delicious, alternatively, you can substitute regular flour, gluten-free flour or buckwheat flour. Just keep in mind that if using gluten-free or buckwheat flour, the pancakes won’t come out as fluffy – but are still pretty damn fluffy for a gluten-free pancake option.  

These Protein Packed Vegan Blueberry Pancakes not only taste great but are good for you too. Plus, you can add a dollop of almond butter for an additional nutritional boost. 

Ingredients 

1 cup sprouted Spelt flour (or gluten-free flour) 

1 1/2 tbsp baking powder 

1/4 tsp salt 

1 tbsp sweetener of choice (coconut sugar or maple syrup work well) 

1 cup almond milk 

1 tbsp coconut oil, melted 

1 flax egg (1 tbsp ground flax seeds mixed in 3 tbsp water) 

2 handfuls of blueberries 

1 tbsp almond butter (or any nut butter of your choice) 

extra coconut oil to grease the pan 

How To Make It

1. Mix the flour, baking powder, salt and sweetener together in a bowl. 
2. In a separate bowl, whisk the almond milk, coconut oil and flax egg together. 
3. Pour the wet ingredients into the dry and gently mix just until combined. Do not overmix! 
4. Next gently stir in the blueberries. 
5. Let the batter rest for 5 minutes. 
6. Heat some coconut oil in a large skillet on medium heat. 
7. Pour a scoop of the batter into the pan letting cook for 2-3 minutes or until little bubbles start to form. 
8. Flip and cook for 1 minute on the other side. 
9. Repeat until all the pancakes are made 

Expert Tips:

To make a flax egg mix 1 tbsp of ground flax seeds with 3 tbsp of water. Let sit for 5 minutes to allow it to gel. 

If you’re using a gluten-free flour blend, check to see if it contains xantham gum. If it doesn’t, you will want to add 1/2 tsp of xantham gum to the mix to help make the pancakes fluffy. 

Don’t overmix your batter! It’s ok if there are a few clumps in it. Overmixing will lead to tough dense pancakes. 

Additional Information 

Calories: 383kcal | Fat: 8g | Saturated fat: 6g | Carbohydrates: 60g | Fiber: 5g | Sugar: 12g | Protein: 7.7g 

Serving Size: 1 serving