7 Ingredient Vanilla Plant-Based Protein Pancakes

Name: 7 Ingredient Vanilla Plant-Based Protein Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8 Small Pancakes
Ingredients: 2 cups almond milk; 4 tbsp coconut oil (melted); 2 cups almond flour; 1 serving (2 scoops) Ora Organic So Lean & So Clean Vanilla Protein Powder; 2 tbsp coconut sugar; 2 tbsp baking powder; 1 tsp salt

Total 15 min
Makes 8 Small Pancakes
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Gluten-free
Paleo
Vegan

Who says pancakes are just for Sunday brunch?

We're a fan of pancakes for breakfast, lunch, dinner, midnight snack–you name it. Especially when they're fluffy and filled with plant-based protein.

With only 7 ingredients, most of which are probably already in your pantry, this recipe is a piece of (pan)cake to whip up.

This recipe features our favorite vegan protein powder, that boasts a lengthy list of superfoods on top of adding a satiating effect to these pancakes.

We topped ours with coconut milk-based whipped cream, fresh farmers market blueberries, cacao nibs, and an accidental waterfall of Kween Granola Butter (a fabulous nut-free alternative to our beloved almond and cashew butter).

OK, maybe the waterfall of granola butter wasn't "accidental."

Ora Tip: Make a double batch of these babies to have for a convenient (and tasty) grab-and-go snack or breakfast throughout the week.

7 Ingredient Vanilla Plant-Based Protein Pancakes

Made with

Organic Plant-based Protein PowderVanilla / 20 Shop product

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Ingredients

2 cups almond milk
4 tbsp coconut oil (melted)
2 cups almond flour
1 serving (2 scoops) Ora Organic So Lean & So Clean Vanilla Protein Powder
2 tbsp coconut sugar
2 tbsp baking powder
1 tsp salt

Directions

Mix the wet ingredients together in one bowl, and the dry ingredients together in a separate bowl.
Next, combine the dry and wet ingredients and stir well until fully mixed.
The batter should resemble regular pancake batter–slightly runny, yet thick enough to be poured into a small circle.
Heat your skillet on medium-hot heat and grease with a small amount of melted coconut oil or spray.
Pour small circles of batter into the heated, greased pan (roughly 4 inches wide).
When you start to see little bubbles forming on top of the pancakes, that's when you know it's time to flip them.
Cook for another 2-3 minutes on the opposite side, until golden brown.
Stack your ‘cakes and top with your favorite whipped coconut topping, cacao nibs, and blueberries.

Nutrition per serving

Makes 8 small pancakes

Calories: 254
Protein: 9 g
Carbs: 10 g
Total Fat: 22 g
Sugar: 2 g
Fiber: 3 g

Per serving. Nutrition is an estimate calculated from the listed ingredients, provided for general information only. Actual values vary with brands, substitutions and serving size. This is not a Nutrition Facts panel and is not medical or dietary advice.