Vegan Vanilla Chai Protein Pancakes (with Aquafaba)

Out of all the meals I prep I spend the least amount of time on breakfast. Who doesn’t want to get more sleep? But also, who doesn’t love a good pancake breakfast?

These vanilla chai pancakes are a quick and easy way to add more protein to the start of your day, especially when you don’t feel like downing a giant shake. For this recipe, I use the Vega One protein powder in Vanilla Chai. If you don’t see yourself buying a container, as they are quite expensive, Amazon also sells a single serving pack

Please note, these pancakes are on the denser side. If you prefer your pancakes slightly fluffier you can whip the aquafaba (if you’ve never heard of it before, it’s the liquid found in canned chickpea).

When I made this stack, I doubled the recipe and ended up with way too many pancakes for just one person. I decided to freeze the extras between layers of parchment paper. If you’re in a rush or just too lazy to make some breakfast then you can pop a couple frozen pancakes in the toaster oven and you are good to go. Try not to leave them in the freezer for more than 3 months.

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Vegan Vanilla Chai Protein Pancakes (with Aquafaba)

Prep Time: 10-25 minutes depending on if you whip the aquafaba
Cooking Time: 20 minutes
Makes 6-8 pancakes

INGREDIENTS

1 cup of whole wheat flour
¼ tbs of baking powder
¼ tbs of baking soda
¼ cup of organic sugar
2 tbs of vanilla chai protein powder
⅛ tsp of salt

1 ¼ cup of almond milk
1 tsp of grape seed oil
⅛ tsp of vanilla extract
3 tbs of aquafaba

Optional: Olive oil spray if you’re not using a non-stick pan. Even if you are, I prefer to just add a spritz as it does make it much easier to flip the pancake. You can DIY one if you’re not a fan of the commercial sprays.

INSTRUCTIONS

If you decide to whip the aquafaba: In a separate bowl use a handheld mixer to create soft peaks. Start out at medium speed and then gradually go higher for approximately 15 minutes. Set aside.  

Combine all dry ingredients into a bowl and stir until combined.

Add all wet ingredients to dry ingredients (unless you whipped the aquafaba then leave that out).

With a handheld mixer on medium, combine wet and dry until smooth – approximately 1-2 minutes.

If you whipped the aquafaba then gently fold into the batter until combined. 

Set stovetop to medium and wait until your pan is thoroughly heated (add a spray of olive oil if you choose).

Scoop about a ¼ cup of batter onto the pan and cook until bubbles start to form on the edges, approximately 2 minutes.

Flip pancake and let cook on the other side for another minute. Repeat until batter is finished.

Optional toppings:
Maple syrup (obviously)
Berries
Nuts (suggested: slivered almonds, pumpkin seeds, walnuts, pecans)
Vegan butter
Vegan whipped cream

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