Vegan Protein Pancakes

vegan protein pancake crepes rolled up on plate next to frying pan filled with stack of more crepes

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These 3-ingredient Vegan Protein Pancakes are made with soybean flour for a protein boost and are gluten-free. These soft and delicate crepes are so light and airy and make the perfect breakfast, dessert or snack, either filled, drizzled or sprinkled with anything and everything!

Prep Time5

Cook Time30

Course: Breakfast, Dessert

Cuisine: French

Keyword: 1 bowl, 3 ingredients, easy, eggless, gluten-free, pancakes, simple, vegan, vegetarian

Servings: pancakes

Calories: 127kcal

Author: Reena Sharma

Ingredients

200 g soybean flour
200 g ground rice
500 ml milk
500 ml water

Instructions

Combine dry ingredients in a bowl.
Gradually mix in the water and milk ensuring to get rid of any lumps.
Allow the mixture to rest for at least 15 minutes.
Heat a frying pan (with some oil if necessary) and ladle in some of the batter. Tilt the pan in a circular motion to spread the mixture evenly so that the entire surface of the frying pan is covered.
Cook for 2-3 minutes. Brush with a little milk as it starts to bubble to avoid the pancake from ripping.
Flip carefully onto the other side and cook for another 2 minutes.
Enjoy your high protein pancake- well crepe to be precise.

Nutrition