I don’t talk about fitness often here on Logical Harmony, but I have been following the Tone It Up plan and workouts for several years now. I started out with just the workouts. I loved that they offered easy to follow and free workouts that I could do without taking the time (or money) to go to a gym. After a while, I decided to buy their vegan nutrition plan. It has been great and there are lots of wonderful recipes in it.
However, I felt that some needed a little improving. One of them being the protein pancakes. These were something that a lot of other Tone It Up members that weren’t vegan were eating all the time, while us vegan Tone It Up members were all frustrated that the recipe included in the Nutrition Plan just wouldn’t seem to ever turn out right. In this post, I share my own recipe for vegan protein pancakes with Perfect Fit Protein.
Continue reading Vegan Protein Pancakes with Perfect Fit Protein!
What you will need to make Vegan Protein Pancakes with Perfect Fit Protein:
- 3 tablespoons ground flax seed
- 8 tablespoons water
- 1/2 a ripe banana, mashed
- 1 tablespoon unsweetened, plain almond milk
- 1 1/2-2 tablespoons gluten-free flour
- 1 scoop Perfect Fit protein powder
- 1/2 teaspoon cinnamon or pumpkin pie spice (optional)
- Coconut oil spray
- Strawberries and raw almonds to garnish (optional)
- Maple syrup or agave (optional)
How to make Vegan Protein Pancakes with Perfect Fit Protein:
- In a glass or bowl, combine the ground flax seed and water. Stir well. Set aside in the refrigerator 10-15 minutes, until cold.
- In a medium sized bowl, mash the banana. Add in the almond milk and stir to combine.
- Mix in the flax seed and water mixture and stir to combine.
- Add in the powdered ingredients one at a time. Mix well before adding each additional dry ingredient. If you want to add in cinnamon or pumpkin pie spice, this is the right time to add that in as well.
- Mix all the ingredients well until there are no clumps and the batter as smooth as you can get it. If you want, you can mix it in a blender.
- Over medium heat, warm a frying pan. Reduce the heat to medium low and pour in about 1/4 cup of the batter for each pancake. With this recipe, making several smaller pancakes works better as it helps ensure they cook evenly.
- Cook for 6 minutes per side.
- Top with pure maple syrup, fruit, and enjoy!
I am so excited that I can now use this recipe to enjoy vegan protein pancakes! Others have tried it as well and said that it worked great for them too. If you try this recipe, please let me know. I love getting comments on the recipe posts and please tag me on Instagram or Twitter if you share a picture, or use #logicalharmony.