When I (Samantha Shorkey) am preparing for a fitness competition, protein pancakes are always my favorite meal (thanks to Holistic Nutritionist Jennifer Weintz for this little gem!) These are great to make a big batch of and store in the fridge. You don’t need to cook them with any oil either. As long as you use a non-stick fry pan, the almond butter in the pancakes should prevent them from sticking. Please be advised that because there’s nothing in them to actually “cook,” rather the vegan chocolate protein pancakes form a light crust on the outside but still be moist on the inside. For this, they do take a while on the stove and should be cooked over a low heat. For best consistency, chill before eating. They’re well worth the wait!
Protein pancakes contain just the right amount of protein, carbs & fat to satisfy all macro requirements. They taste great by themselves or extra decadent with a raspberry sauce made of fresh raspberries, a little agave nectar and a drop of pure vanilla extract.
- 1 serving Chocolate Vega Sport® Performance Protein
- 1/2 cup quick rolled oats
- 3 Tbsp almond butter
- 3/4 cup almond milk
Combine all ingredients in medium sized bowl. Batter should be thick. Add more almond milk if too dry.
Heat up a medium-sized, non stick fry pan over medium-low heat. Drop pancakes by heaping tablespoons onto ungreased fry pan (will be three pancakes if using above measurements.)
Allow each side to brown fully over low heat for at least 20 minutes (each side) before flipping over. Press down each pancake to flatten & help cook on the inside. Pancakes will not cook completely through so allow them to cool for several minutes & firm up before eating.