Lemon & Blueberry Pancakes (high-protein)
A deliciously high protein breakfast combining protein powder, silken tofu and plant milk. Enjoy with a dollop of nut butter and chocolate chips for extra yumminess.
Serving size is 3 pancakes per person.
Photograph by Niki Webster.
Nutritional information is based on one serving using soya milk in the batter, vegan protein powder (10g per tablespoon) and two sprays of oil spray for frying. If you would like to increase the protein content then add some of our suggested toppings below.
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Preparation time
5 min
Cook time
10 min
Total time
15
Meal
- vegan-desserts
- breakfasts
Servings
2
Kcal
404
Carbs
58 g
Protein
25 g
Fat
8 g
* Nutritional information per serving.
Ingredients
Dry ingredients
- 60g/½ cup plain flour
- 60g/½ cup wholemeal flour
- 1 tbsp baking powder
- ¼ tsp salt
- 2 tbsp vegan vanilla protein powder
Wet ingredients
- 150g/5.2 oz silken tofu
- 160ml/⅔ cup unsweetened plant milk (soya has the highest protein)
- 1 tbsp syrup (eg maple or agave)
Other ingredients (optional)
- Zest of 1 lemon, finely grated or finely chopped (optional)
- 100g/½ cup blueberries (optional)
Instructions
Dry ingredients
- Place the flours, baking powder and salt into a large mixing bowl and thoroughly combine. Set aside.
Wet ingredients
- Place all wet ingredients in a high-speed blender and blend until very smooth.
- Pour the wet ingredients into the dry ingredients and thoroughly combine.
Other ingredients/cooking
- Gently stir through the lemon zest and blueberries.
- Using a non-stick frying pan and on a medium heat, warm up a little oil (use an oil spray if reducing fat).
- Add about a ⅓ cup of batter per pancake and then heat on each side for a couple of minutes or until golden.
Protein toppings: chia jam, chopped nuts, ground almonds, nut butter, peanut butter powder, seed butter, seeds (pumpkin, flax, sesame, sunflower, hemp), vegan high protein yoghurt (we like Alpro Greek Style)
Keywords
Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.
Related recipes
Ultimate Roast Potatoes
Roast potatoes for all roast potato occasions – this is our favourite way of making them – enjoy! This recipe has been taken straight from our brand new mini cookbook, A…
Best Ever Tiramisu
Espresso soaked ladyfingers, sweet and fluffy vegan Amaretto cream with a light dusting of cocoa – mmm. This recipe has been taken straight from our brand new mini cookbook, A…
No Turkey Festive Roast
This mouth-watering no turkey roast is much easier to make than it looks! With a crispy ‘skin’ and juicy, tender middle, you’ll create a dazzling centrepiece for your festive table.…
Easy Charred Apricot & Frangipane Crumble with Chantilly-Style Yoghurt
This can be made pretty cheaply, tastes wonderful and takes hardly any time – win, win!
Smoky Jerk-Glazed Kebabs & Superfood Salad With Pineapple & Mint Dressing
This has been a winning dish with vegans and non-vegans alike every time I’ve produced it. Summery, bursting with flavour/freshness (and protein woo hoo) and a real crowd-pleaser for those…
Pumpkin Fritters
This is a very nostalgic recipe for me as it’s a version of my mum’s pumpkin fritters, which she used to make for us when I was growing up in…