[Recipe Post] Vegan Berry Bettermylk Protein Pancakes

I love pancakes!

But I don’t have them very often because I tend to feel sleepy and over-full afterward.

One of the best solutions I’ve found for this issue, and for those of us who also need to watch overall sugar intake (e.g. PCOS, insulin resistance), is to bump up the protein content.

I created this recipe the other day because I had a craving for pancakes for an early dinner before my planned evening workout, and since my partner was working on opposite schedule this week – overnight – this was a welcome breakfast to share with him at the same time!

Bettermylk (vegan buttermilk) is easy to make, following the same process as doing so with animal dairy milks, and helps give these macro-balanced and otherwise quite dense treats a fluffier texture.

I chose a vanilla protein powder but other flavours could work here too! Feel free to play with coconut, tropical, berry, or other favourites that complement the tang of raspberry and lemon. I’d love to know what you try!

Vegan Berry Bettermylk Protein Pancakes

Makes 6-8 pancakes (2+ servings)

Ingredients:

• 1 cup unsw plant mylk (I used oat)
• juice of ½ fresh lemon
• lemon zest (optional)
• 1 cup all-purpose flour (I used Bob’s gf 1:1 baking flour)
• ¼ cup vanilla plant protein of choice (I used Detox Organics Daily Protein)
• 1 Tbsp ground chia
• ½ Tbsp baking powder
• pinch sea salt
• 1 tsp vanilla extract
• ½ cup frozen raspberries
• coconut oil for the pan

Directions:

1. Make bettermylk (vegan buttermilk): in a measuring cup, combine plant mylk and lemon juice. Stir and let stand approx. 10min.
2. Once you’ve juiced the lemon, use a grater or rasp to make some lemon zest. Set aside.
3. Start warming a pan or griddle just above medium heat.
4. In a medium bowl, whisk together the dry ingredients (flour, protein, chia, baking powder, salt). Leave a bit of a divot in the center.
5. Add a spoon of coconut oil to the pan/griddle.
6. Add the vanilla extract to the bettermylk, then whisk the bettermylk into the dry mix until batter is just incorporated.
7. Gently stir in the raspberries (and half the lemon zest if using).
8. When pan and oil are hot, start adding batter in approx. 4″ diameter rounds. (I was able to get 3-4 cakes this size in my large pan at one time.) Let cakes cook about 4min, until edges are firm and just starting to brown, before flipping to cook other sides. Tip: tilt the pan to distribute oil to all edges throughout cooking as needed.
9. Transfer cooked cakes to serving plate. Repeat cooking process, adding more oil to the pan as needed, until there’s no more batter.
10. Serve with maple syrup and leftover lemon zest as desired.

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