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Protein Pancakes with Maple Syrup Substitute

470 kcal · 50 g protein · 10 minutes · 2 servings

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Protein Pancakes with Maple Syrup Substitute

These fluffy, dairy- and egg-free protein pancakes are packed with plant-based protein and wholesome oats, making them a nutritious and satisfying breakfast. Sweetened naturally with a monk fruit maple syrup substitute, they offer a deliciously guilt-free treat.

470 kcal 50 g protein 10 minutes

Ingredients

  • rolled oats 1/3 cup
  • pea protein powder 1 scoop (30g)
  • baking powder 1 tsp
  • unsweetened almond milk 1/2 cup
  • maple syrup substitute (monk fruit) 1 tbsp

Method

  1. Prepare the oats. Measure 1/3 cup of rolled oats and place them into a blender or food processor. Blend until the oats become a fine oat flour. This will help create a smooth pancake batter.
    Tip: If you don't have a blender, you can use oat flour directly.
  2. Mix dry ingredients. In a mixing bowl, combine the oat flour, 1 scoop (30g) of pea protein powder, and 1 teaspoon of baking powder. Stir well to distribute the baking powder evenly.
    Tip: Make sure to mix thoroughly to avoid clumps.
  3. Add wet ingredients. Pour 1/2 cup of unsweetened almond milk into the dry ingredients. Add 1 tablespoon of the monk fruit maple syrup substitute. Stir the mixture gently until you get a smooth batter without lumps.
    Tip: If the batter is too thick, add a little more almond milk, one tablespoon at a time.
  4. Heat the pan. Place a non-stick skillet or frying pan over medium heat. Let it warm up for about 2 minutes. You can lightly grease the pan with a small amount of oil if desired, but it's optional.
    Tip: Test the heat by sprinkling a few drops of water; they should sizzle gently.
  5. Cook the pancakes. Pour about 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes on one side until bubbles form on the surface and the edges look set. Carefully flip the pancake and cook for another 2 minutes until golden brown and cooked through.
    Tip: Use a spatula to gently lift the edges before flipping to prevent breaking.
  6. Serve warm. Stack the cooked pancakes on a plate and drizzle additional monk fruit maple syrup substitute if desired. Serve immediately for best texture and flavor.
    Tip: Add fresh fruit or nuts for extra nutrition and taste.

Pro tips

  • Blending oats into flour ensures a smoother batter and fluffier pancakes.
  • Cook pancakes on medium heat to avoid burning while ensuring they cook through.