These blueberry vegan protein pancakes aren’t just for the weekend! They’re made in the blender, which means less time from start to breakfast and they’re gluten-free. I topped mine with a peanut butter + maple syrup mixture (warning: it’s addicting), but feel free to top with whatever your pancake-lovin’ heart desires!
Makes 10 – 12 pancakes, serves 4 – 5
- 1 cup rolled oats
- 1 cup non-dairy milk or water,
plus more if desired
- 1/2 cup vanilla protein powder nutritional booster
- 1/2 cup unsweetened applesauce (can sub mashed bananas or pumpkin puree)
- 1 Tbsp. flax meal
- 2 tsp. baking powder
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1/2 tsp. almond extract (optional)
- 1/4 tsp. ground cinnamon
- 1/8 tsp. salt
- 1 cup blueberries
- Maple syrup or peanut butter
Preheat a medium skillet or griddle over medium heat. Lightly grease with cooking spray.
In a blender or food processor, add all ingredients except the blueberries. Blend until completely smooth, adding more liquid if desired for thinner pancakes.
Let the batter sit for 5 minutes.Add blueberries; stir to incorporate evenly.
Use about 2 Tbsp. of batter to form each pancake. Cook on one side until bubbles begin to form, about 3-5 minutes. Flip and cook about 3-5 more minutes.
Serve with a drizzle of maple syrup and peanut butter, and top with extra blueberries.
Nutrition facts per serving without topping: Calories 202; protein 15 g; fat 4 g; carbs 27 g.