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pancakes with gooey chocolate and banana slices on a blue plate

Maple Protein Pancakes

Melissa Champagne
Fluffy, protein-packed maple pancakes made with whole wheat flour, soy milk, and natural maple flavor. A wholesome, plant-based breakfast that’s easy to make and perfect for fueling your day.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 117 kcal

Ingredients
  

  • 2 cups Whole Wheat Flour Bob’s Red Mill Organic
  • 2 tbsp baking powder
  • 2½ cups soy milk
  • ¼ cup maple syrup
  • ¼ cup soy protein isolate powder
  • 2 tsp pure maple extract

Instructions
 

  • Add the whole wheat flour, baking powder, and soy protein isolate to a large mixing bowl. Stir until well combined.
  • Pour in the soy milk, maple syrup, and maple extract.
  • Whisk everything together until a smooth, pourable batter forms with no large lumps.
  • Heat a non-stick pan over medium heat.
  • Pour batter onto the pan to form pancakes and cook until bubbles appear on the surface and the edges start to set.
  • Flip and cook the other side until golden brown.
  • Repeat with remaining batter and serve warm.

Nutrition

Calories: 117kcalCarbohydrates: 21gProtein: 6gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 260mgPotassium: 159mgFiber: 2gSugar: 5gVitamin A: 195IUVitamin C: 4mgCalcium: 204mgIron: 2mg
Keyword high-protein, pancakes
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