Plant Based Protein Pancakes


  • 100g self raising flour
  • ½ tsp baking powder
  • 20g bRAW ultimate plant protein (flavour of choice) @brawprotein
  • 180g almond milk
  • 30g granulated sweetener of choice
  • 1 tsp vanilla extract
  • Optional: 10g coconut oil, melted


  1. Combine all ingredients in a bowl and whisk until smooth (add more milk to make thinner pancakes)
  2. Grease a pan with coconut oil and spoon batter onto pan
  3. Cook on medium-low heat with the lid on until the surface of the pancakes bubbles (2-3 min)
  4. Flip and cook for another minute
  5. Allow to cool slightly before serving
  6. To store, keep in an airtight container in the fridge for 1-2 days or in the freezer for 2-3 months. Ensure to allow pancakes to cool completely before placing in the fridge/freezer
  7. Makes a single serve: 3 - 4 pancakes

Notes: Adding coconut oil to batter will make pancakes fluffier

Vegan Recipe

Plant Protein Pancakes Recipe

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