Start your breakfast off with these delicious Hemp Protein Pancakes that are add some extra protein to your morning with less sugar! These easy pancakes are gluten free, vegan, and peanut free
Hey friends! How is your New Year going? January is almost over, did you make any healthy resolutions that you are still sticking to? I am not a big resolution person, I like to set health and blogging goals throughout the year and adjust them as needed depending on how I’m feeling and how my health is doing. Resolutions can be a good thing, if you know how to set them.
If you are setting resolutions or goals, make sure they are specific, measurable, attainable, and timely (have a date to reach them by). Research has shown that these are important aspects to successful goal setting. Anyone can make resolutions and goals, but it takes planning to fulfill them!
Since I don’t really make resolutions, one of the things I work on constantly is trying to get good quality protein in my diet each day. This takes daily effort and some planning on my part, and breakfast is usually the trickiest meal when it comes to that. Since I can’t have eggs or dairy, and I don’t want to eat turkey breakfast sausage all the time, getting my protein in the morning can be tricky. Sometimes it ends up being dinner leftovers, but I really enjoy making these Hemp Protein Pancakes on Sunday’s for the rest of the week.
This is actually a recipe that I have been making for months now. I have made hemp protein pancakes dozens of times, each time making adjustments to make them better. I finally created this recipe and have made it so many times I almost have it memorized! That also means that I have made this recipe enough times to work out the kinks, so it works great and tastes great.
I usually make a batch (or a double batch) of these pancakes on Sunday so I have them to eat throughout part of the week (I usually have a double batch eaten up by Wednesday). It’s a great way to do some meal prepping and batch cooking for the week ahead so I have protein options for the week.
These pancakes are sugar-free, with no artificial sweeteners, so if cutting back on sugar is one of your goals, then these are perfect! I use Stevia instead of sugar, and the Almond Breeze Almondmilk Vanilla Unsweetened in this recipe helps keep these sugar-free as well.
This recipe is a bit different than typical protein pancake recipes since it has more flour/carbs than other recipes. These aren’t low carb, but they are sugar-free. Without eggs, it’s hard to create a protein pancake that hold together and has great texture without using regular flour, too.
But, this still has more protein than regular pancakes and they taste great! Plus, since I exercise a lot, I want the carbs in these pancakes – it has a good macronutrient balance for me so it makes a great post-workout snack.
When you make these pancakes, make sure that you have a good non-stick griddle or pan to cook these on or they may stick. If you don’t have a non-stick pan, make sure you have plenty of oil or non-stick spray added to your pan. I have a good non-stick griddle that works perfectly for these. I have only had problems with these pancakes sticking on griddles where the non-stick is wearing off.
Gluten-free, vegan; Free of: soy, dairy, eggs, peanuts
- 1 cup Almond Breeze Almondmilk Original or Vanilla Unsweetened
- 3 Tablespoons ground flax seed
- 1 Tablespoon light tasting olive oil
- 1/2 teaspoon liquid vanilla Stevia I use NOW Foods Better Stevia
- 1/2 cup finely ground high-protein hemp protein powder I use Hemp Pro 70*
- 1/2 cup sorghum flour or brown rice flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- Preheat a good non-stick pan or griddle at about 375 degrees while you prepare the batter. Make sure your non-stick griddle is still good, otherwise the pancakes might stick
- In a medium bowl, whisk together the almondmilk, ground flaxseed,olive oil, and liquid stevia. Set aside
- In another medium bowl, whisk together the hemp protein, sorghum flour, salt, baking powder, and cinnamon
- Add the wet ingredients to the dry ingredients and whisk well to combine
- Allow the batter to sit for a minute or 2 to thicken a bit before cooking
- Scoop batter onto preheated griddle 1 scant 1/8 cup at a time. I use protein powder scoops to help scoop batter evenly
- Cook until the pancake browned on one side, then flip over and cook until browned on the other side
- Transfer to a cooling rack and allow to cool a few minutes before serving
* Not certified gluten-free