4 Delicious Ways To Use Our Vegan Protein Pancake Mix
Pancake Day is just around the corner and we’ve got some seriously tasty ideas for you to try.
When it comes to important dates on the calendar, Pancake Day is definitely up there in our top 3. The countdown has basically been on since Christmas to enjoy a whole day dedicated to eating pancakes around the clock.
We teamed up with plant-based foodie, Leila Hannoun, for these incredibly simple high-protein pancake recipes. Who'd have thought you can get such a variety of results with the same easy-to-use, macro-friendly Vegan Protein Pancake Mix as the base?
1. American-Style Fluffy Pancakes
Ingredients
100g Vegan Protein Pancake Mix (2 scoops) - 180-200ml almond milk
- Sugar-Free Syrup (Golden Syrup)
Method
- Add the pancake mix to around 180-200ml of almond milk – you want the consistency to be nice and thick.
- Pour out discs of pancake batter to a non-stick frying pan and heat over a medium heat for a few minutes on each side until golden brown.
Repeat with the remaining batter until you have a stack of deliciously fluffy pancakes. Top with plenty of Sugar-Free Golden Syrup.
| Calories | Protein | Carbs | Fat |
| 347 | 21.4g | 54.4g | 6.7g |
2. Banana Pancake Coins
Ingredients
50g Vegan Protein Pancake Mix (1 scoop) - 100ml almond milk
- 1 banana
- Dark chocolate drops (optional topping)
Method
- First, make a thick pancake batter by adding the Pancake Mix and almond milk together in a small jug or bowl and stirring until smooth.
- Peel & chop up your banana into 1cm thick coins. Add these banana coins to the pancake batter so that they’re completely coated, then carefully lift them out one at a time and place into a non-stick frying pan.
- Cook your banana pancake coins for a few minutes on each side, until golden brown.
- Add to a bowl, top with a handful of dark chocolate drops, then enjoy!
| Calories | Protein | Carbs | Fat |
| 359 | 12.9g | 61.9g | 8.6g |
3. Lemon Sugar Crepes
Ingredients
100g Vegan Protein Pancake Mix (2 scoops) - 250-300ml almond milk
- ½ lemon
- 3 tsp. sugar
Method
- Create a pancake batter by adding the almond milk and Pancake Mix sachets to a small jug or bowl. Mix until smooth and lump-free.
- Heat a little low-calorie cooking spray in a large non-stick frying pan and then pour in your pancake batter until you have a crepe as big as you’d like. Cook for a few minutes on each side until golden brown, then remove from the pan.
- Repeat so the remaining pancake batter is used up, you should get around 3-4 big crepes.
- Add a squeeze of lemon juice and sprinkle of sugar, roll up, and get stuck in!
| Calories | Protein | Carbs | Fat |
| 409 | 21.9g | 69.4g | 7.5g |
4. Biscoff Souffle Pancakes
Ingredients
100g Vegan Protein Pancake Mix (2 scoops) - 180-200ml almond milk
- 2 tbsp. Biscoff spread (melted)
Method
- First, prepare your pancake moulds by wrapping two large circular cookie cutters in tin foil. If you don’t have a cookie cutters, don’t worry, you should be able to create moulds with tin foil alone – just fold a large piece over on itself a few times to make a thick, sturdy strip about 5cm tall and tape together the two ends to form a circle.
- Then make a thick pancake batter by adding the Pancake Mix and almond milk together in a small jug or bowl and stirring until smooth.
- Next, carefully add the pancake batter to a non-stick frying pan, within the pancake moulds you have created. Add a spoonful at a time until each one is full, then turn the heat on low, add a teaspoon of water to the frying pan and place the lid over the pan to create steam.
- Cook for around 5 minutes, before flipping carefully and cooking for another 5 minutes on the other side.
- Once cooked, remove from the moulds and place on a plate. Smother with plenty of melted Biscoff spread and enjoy!
| Calories | Protein | Carbs | Fat |
| 525 | 22.4g | 70.2g | 18.8g |
Try these pancake recipes next:
Lauren is an English Literature graduate originally from the South. She’s always loved swimming, has discovered the power of weight training over the past few years, and has lots of room for improvement in her weekly hot yoga class.
On the weekends she’s usually cooking or eating some kind of brunch, and she enjoys trying out new recipes with her housemates – especially since shaking off student habits, like mainly surviving off pasta. Above all, she’s a firm believer in keeping a balance between the gym and gin.
Find out more about Lauren’s experience here.
