Let’s be real… the best weekends have pancakes, and you can never go wrong with these super fluffy protein pancakes 🥞🍌
Sometimes you just got to keep it simple. Pancakes topped with maple syrup is simply the best way to start the day. Sometimes maple syrup is all the topping you need especially when the pancakes are as delicious and fluffy as these protein pancakes 🥞
Lately I’ve been seeing a lot of people using whisked egg whites to make super fluffy pancakes. So I thought, why not try and make a vegan and even more awesome version using the magic that is aqua faba. And I’m happy to report that adding whisked/whipped aqua faba makes for some super light and fluffy protein pancakes 🥞🍌
If you give these buckwheat banana pancakes a try, let me know! Leave a comment, rate it, and take a picture and tag @pieceofplants on Instagram! I’d love to see what you come up with 📸
Super fluffy protein pancakes. Vegan and Glutenfree.
- 3 tbsp aqua faba (liquid from a can of chickpeas)
- 1 tsp lemon juice (lime juice or apple cider vinegar will also do)
- 1-2 super ripe bananas (approx. 150g/5.3g without peel)
- 1 dl buckwheat flour (0.4 cup/60 grams)
- 1½ tsp baking powder
- 1 scoop vegan vanilla protein powder
- 3 tbsp non-dairy milk
Add the bananas to a bowl and mash them with a fork.
In another bowl mix together the buckwheat flour, vanilla protein powder and baking powder.
Add the mashed bananas to the bowl of flour and mix it well. Then add the non-dairy milk and mix again.
In another bowl add the aqau faba and whisk it for 1 minutes with a hand mixer. Then add the lemon juice and whisk for another 3-4 minutes. You should be able to turn the bowl upside down without the whisked aqua faba moving.
Very carefully mix the whisked aqua faba into the pancake batter.
Cooking Method 1
Heat up a pancake pan (medium to medium-high heat). If you don’t have a non-stick pan you might want to add a little oil or vegan butter to the pan (and remember that the first pancake always turns out a little weird).
Pour on portions of little less than ½ cup (1 dl) of pancake dough to the pan.
Let the pancakes cook/bake until it is filled with small bubbles and there is almost no “liquid” dough – then flip them and bake them shortly on the other side.
Cooking Method 2 (the method I used)
Heat up a small pan (medium to medium-high heat). If you don’t have a non-stick pan you might want to add a little oil or vegan butter to the pan (and remember that the first pancake always turns out a little weird).
Now for the get-the-best-pancakes-ever trick: THE LID! Pour in a little less than ½ cup (1 dl) pancake dough to the pan and cover the pan with a lid.
Let the pancake cook/bake until it is filled with small bubbles and there is almost no “liquid” dough – then flip it and bake it a little on the other side (no lid on the pan for this side)
Continue until there is no more dough left.
Serve with all your favorite pancake fixing’s. My personal favorite is maple syrup.
In the mood for more vegan pancakes? Then you should definitely try my favorite Buckwheat Banana Pancakes 🥞🍌
This recipe is available both in English and Danish (click the flag below to switch language)