The trick to making vegan protein pancakes and muffins

Ever since I learned about protein pancakes and muffins, all I want to do is make them. I love pancakes and muffins but don’t normally eat them because they don’t normally have a lot of nutritional value.

A lot of recipes I found for flourless pancakes and muffins — where protein powder is used in place of flour — require eggs. The vegan subsitutes for eggs are typically flax “eggs” and chia “eggs”.

fail

When I use these, my muffins and pancakes NEVER cook fully in the middle, no matter how long I cook them. They’re always wet inside. I still eat them, though, because there’s no risk of salmonella poisoning or anything (+1 for veganism).

Even more frustrating, half the time I can’t even flip the pancakes properly and they end up turning into a scramble.

I was determined to figure out a way, so I’ve tried a lot of different approaches:

making the batter more dry

making thinner pancakes

using VeganEgg

adding coconut flour

adding almond meal

None of these worked. This morning I decided to try using actual flour (buckwheat flour) to make pancakes…

buckwheat

Amazingly, they were not hard to flip, AT ALL. And, they were actually cooked inside and not wet.

I hope I saved you some time if you’ve been looking for a way to make vegan protein pancakes. I can’t give you an actual recipe because I didn’t write down what I was doing this morning, but the bottom line is:

You can’t really make eggless and flourless protein pancakes where you substitute flour for protein powder. You MUST use some kind of flour.

If you disagree and have somehow been successful — please share what you did!

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