Vegan Banana Pancakes Recipe (Protein) Info
We’ve jotted down some key bits of important information about our protein-packed vegan banana pancakes recipe that we think you need to know before we get started.
Serves: 6-8 small pancakes (2-3 kids servings)
Protein Source: Chickpea flour & almond butter
Vegan Banana Pancakes Recipe (Protein) Ingredients
– 1/2 a cup of chickpea flour
– 1 ripe banana (mashed)
– 1/2 a cup of unsweetened plant-based milk (e.g., almond, oat, or soy)
– 1 tbsp of almond butter (sunflower seed butter/pumpkin seed butter)
– 1/4 tsp of baking powder or baking powder substitute
– 1/4 tsp of organic cinnamon
– 1 tsp of coconut oil (for cooking)
Vegan Banana Pancakes Recipe (Protein) Cooking Instructions
1. In a mixing bowl, combine the chickpea flour, mashed banana, plant-based milk, almond butter, baking powder, and cinnamon. Mix until smooth.
2. Heat a non-stick pan over medium heat and lightly grease with coconut oil.
3. Pour small amounts of batter (about 2 tbsp per pancake) onto the pan. Cook for 2-3 minutes on each side, or until golden brown.
4. Let cool before serving. Serve with a drizzle of nut butter or a side of fruit.
Tina Green is a culinary researcher and food development specialist focused on the mechanics of plant-based cooking and recipe formulation. With a deep understanding of ingredient functionality, allergen cross-contamination, and nutritional preservation, she analyses food profiles to make plant-based eating accessible and accurate. Her work relies on strict kitchen metrics, flavour pairing data, and texturizer science to elevate everyday vegan cooking.
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