Now that it's getting cooler out, I'm trading my post-run protein smoothies for warmer protein-packed treats. Protein oats, protein muffins ... heck, this morning I even had protein mashed sweet potatoes (more on that in a future post). I like to add a PR to the beginning of all foods that contain protein powder, so that would be proats, pruffins, and protatoes!
All of these warm breakfast treats are spiked with Complement Protein, my favorite vegan protein powder. It's made by the same folks who run No Meat Athlete (of which I am a superfan), and it's unflavored, unsweetened, and free of that weird chalky taste that most people associate with protein powders. It's also free of heavy metals, which is a rarity in the protein powder world.
Last Sunday, after my run, I came home to a pile of protein pancakes! Or should I say, PRANCAKES?! I converted my favorite white flour pancake recipe to healthier one with added protein powder. My white flour pancakes the fluffiest, and I worried the fluffy trick (lots of baking powder and ACV) wouldn't work without white flour, but it did! These were so fluffy! Like little pancake clouds!
This recipe could easily be made gluten-free if you use gluten-free oats. I did not, so I didn't want to label it as such because not all oats are gluten-free. You can buy oat flour, but I just make my own by grinding rolled oats in a coffee grinder. You could also make this without protein powder, but if you do, I'd just sub out six tablespoons of additional chickpea flour (or you could go wild and use almond flour instead of protein powder).
If you're interested in learning more about Complement, check it out here. That's my affiliate link since I'm a Complement Ambassador (again, SUPERFAN). You can save 10% on your order with the code VEGANCRUNK. Okay, here's the recipe.