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”.

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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…

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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!

Meal Prep Sunday | Project Meal Prep

On Monday night, I went to a knife skills class at Sur la Table, which is a cooking supply store.

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How Abbi on Broad City feels about Bed Bath and Beyond is how I feel about kitchen supply stores.

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Abbi dancing with an employee at Bed Bath and Beyond

Having been cooking for a few years now, I didn’t think I would learn as much as I did in this class. For example, my way of cutting bell peppers was so inefficient. I’m really glad I took that class, because I think I’m going to be able to chop fruits and veggies much faster (and safer) than before.

I used to not like eating oranges because the pith is sometimes really thick, but we learned how to cut oranges so that you just get the inside and now I love oranges.

We got a break in the middle to shop around the store and got a discount for being in the class, so I bought this apron that was in the sale section.

breakfast-muffins

Anyway, for breakfast this week I had the intention of having green smoothies, but in the middle of the week I decided I wanted something more substantial that I could chew. I found a recipe for these baked chocolate oatmeal breakfast muffins on Chocolate Covered Katie‘s website. They taste like dessert and are so yummy. I added coconut flakes to the recipe.

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If you saw my previous blog post, you’ll have seen a recipe for Spaghetti Squash and Sausage Pasta. That’s what I had for dinner. I used 2 squashes and that filled 4 large mason jars, and then I kept the sauce in a separate giant container. I thought it made a really good dinner, not too heavy but satisfying.

Halloween is upon us! I am planning to make some vegan treats for 2 parties that I’m going to. What are you planning on making??