| CINNAMON CREAM CHEESE PROTEIN PANCAKES |
Easy like Sunday morning, these warm and cozy pancakes are a hit for a weekday or weekend breakfast! Packed with protein, blood sugar balancing cinnamon, fiber rich oats, and drizzled in a delectable cream cheese frosting for fun!
Recipe makes two servings
Macros per serving:
387 cals - 11g fat - 49g carbs - 23g protein
Ingredients
1 banana
3/4 cup sprouted oats, can sub rolled oats
1 1/4 cup soy milk
25g vanilla protein powder (save 15% using affiliate code: EVANNRYAN)
1 tbsp Ceylon cinnamon, for Saigon use 1-2 tsp
1 tsp vanilla extract
1/2 tsp baking powder
2 tbsp plain vegan cream cheese
2 tbsp icing sugar
2-3 tbsp soy milk
Recipe
To a high speed blender add: banana, oats, soy milk, protein powder, cinnamon, vanilla extract, baking powder, and a pinch of salt. Blend until smooth.
Preheat a non-stick pan to medium low heat.
Once pan is hot, using a 1/3 cup measurement add the pancake batter to the hot pan.
Cook each pancake on the first side for 2-3 minutes or until you see air bubbles around the edges. Flip and cook another 1-3 minutes or until browned on the second side.
Repeat with the entire batter.
Cream Cheese Icing
To a small bowl add cream cheese, icing sugar, and 2 tbsp soy milk. Using a hand mixer or standing mixer, whip the icing together. For a more pourable icing add 1 tbsp more soy milk at a time until desired consistency. I used 3 tbsp total.
Serve the pancakes on two plates or add to two meal prep containers and drizzle with the cream cheese icing.
Pancakes will last in an airtight container in the fridge for up to 4 days.
Looking to better your nutrition and eat more plants in 2025? Join the High Protein Vegan Community! We're cooking up protein rich, meal prep friendly meals, balanced with fibre and FLAVOUR!
Protein Yogurt Parfait from the High Protein Vegan Breakfast Ebook.
