Wednesday, November 18, 2020

Recipe: Fluffy, Oil-Free Blueberry Protein Prancakes

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.

Fluffy Blueberry Protein Pancakes 
oil-free, can be gluten-free if made with gluten-free oats
Yields 2 servings (about 6 pancakes)

1 cup plant milk
1 Tbsp. apple cider vinegar
1 tsp. vanilla extract
1 Tbsp. maple syrup
1 cup oat flour (you can make this by grinding oats in a coffee grinder)
1/2 cup chickpea flour
6 Tbsp. Complement Protein
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1 cup blueberries (or any berry you like!), plus more for topping

In a medium bowl, combine the plant milk, apple cider vinegar, vanilla, and maple, and set aside for a few minutes while you mix the dry ingredients. 

In a large bowl, stir together oat flour, chickpea flour, Complement protein, baking powder, cinnamon, and salt. Add in the wet ingredients and stir until well-combined. Allow the mixture to sit for about five minutes. This will allow the vinegar and baking powder to do some science magic that will result in fluffier pancakes.

While the batter sits, heat a non-stick skillet on medium heat. After five minutes, fold in the blueberries. For oil-free pancakes, don't use any spray oil, but if you feel like the pancakes may stick, you can use a little spray cooking oil. Scoop about 1/3rd cup portions into the skillet (you'll have to do this in batches), and allow to cook until bubble form on the exposed side. Carefully flip the pancakes, and allow to cook for another 2-3 minutes on the other side.

Serve with maple syrup and extra berries!

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