Vegan Protein Pancakes
These 3-ingredient Vegan Protein Pancakes are made with soybean flour for a protein boost and are gluten-free. These soft and delicate crepes are so light and airy and make the perfect breakfast, dessert or snack, either filled, drizzled or sprinkled with anything and everything!
Servings: 15 pancakes
- 200 g soybean flour
- 200 g ground rice
- 500 ml milk
- 500 ml water
Combine dry ingredients in a bowl.
Gradually mix in the water and milk ensuring to get rid of any lumps.
Allow the mixture to rest for at least 15 minutes.
Heat a frying pan (with some oil if necessary) and ladle in some of the batter. Tilt the pan in a circular motion to spread the mixture evenly so that the entire surface of the frying pan is covered.
Cook for 2-3 minutes. Brush with a little milk as it starts to bubble to avoid the pancake from ripping.
Flip carefully onto the other side and cook for another 2 minutes.
Enjoy your high protein pancake- well crepe to be precise.
Calories: 127kcal | Carbohydrates: 17g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 18mg | Potassium: 389mg | Fiber: 2g | Sugar: 3g | Vitamin A: 70IU | Calcium: 67mg | Iron: 1mg