We love pancakes around my house and not just for breakfast. Sometimes Caleb and Keegan will ask for them for lunch and I’ve even been known to eat leftovers cold from the refrigerator with a little peanut butter for dinner. Pancakes aren’t the most nutritional food in the recipe box and while I would add yummy things like pumpkin or applesauce, etc. the kids prefer them plain. That led me to making them with a couple of ingredients to pick up the protein count so now we can ‘have our pancakes and eat them too’.



  • 1 cup whole wheat pastry flour
  • 2 tbsp plain unsweetened protein powder (I use Nutribiotic vegan plain rice protein)
  • 2 tsp baking powder
  • 1 tsp cinnamon (optional)
  • 1 tbsp ground flax seed
  • 3 tbsp water
  • 1 tsp vanilla extract
  • 1 1/4- 1 1/2 cups non-dairy milk
  • 2 tbsp sunflower oil plus a little to brush on the griddle
  • 1 tbsp coconut crystals or raw honey


  1. In a small bowl combine the ground flax and water. Stir and set aside for 5 minutes.
  2. In a large bowl whisk together the flour, protein powder, baking powder and cinnamon (if using).
  3. Add to the bowl with the flax mixture the vanilla, milk, oil and sugar. Stir and then add it to the dry mixture.
  4. Whisk together until mixed. If the batter appears too thick add a little more milk.
  5. Heat a griddle over medium heat and brush with a little oil.
  6. When the griddle is hot pour 1/4 cup of the batter for each pancake onto the griddle in even circles.
  7. Flip when bubbles appear and continue to cook on the other side until the steam stops or the cake is golden brown.
  8. Top with your favorite topping and dig in.

Nutritional Info:

Makes 12 pancakes.

Serving size 2 pancakes.

Nutrients per serving:  Calories: 153, Cal. from Fat: 55, Total Fat: 6g, Sat. Fat: .5g, Carbs: 18g, Fiber: 3g, Sugars: 1.5g, Protein: 6.5g, Sodium: 450mg, Chol: 0mg


This recipe can be doubled for a larger crowd or to have leftovers that can be easily frozen and reheated for a quick breakfast on another day. Just cool the pancakes on a wire rack and place in a zip top freezer bag. Store in the freezer for up to 6 months. To reheat just place pancakes on a plate and microwave 30 seconds to 1 minute depending on your microwave.

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