Absolutely Amazing Vegan Peanut Butter Protein Pancakes Recipe

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Saturdays are for pancakes and recently I added a spark to my perfect blueberry pancake recipe. I added a splash of peanut butter and extra blueberry with Naked Nutrition’s vegan Naked Shake protein, creating absolutely amazing vegan peanut butter protein pancakes!

 

Blueberry pancakes are my family’s go-to breakfast every Saturday morning. I’ve perfected my pancake recipe, and recently we wanted to spice things by adding something amazing to it. We added peanut butter and more blueberry, with a boost of protein. The pancakes turned out so delicious! What I added was Naked Nutrition’s vegan Naked Shake right into my batter. The peanut butter blueberry protein gives a great new flavor to our traditional blueberry pancakes.

 

My family and I are vegetarians and one question I always get is actually pretty easy to answer. How do you get your protein? I love that Naked Shake is a great way to add protein to our Saturday morning pancakes. My kiddies and hubby love the light peanut butter taste and keep requesting that I add it in!

More BuzzChomp: Perfect Vegan Ginger Molasses Cookies

These protein pancakes are super easy to make and a quick and filling meal. I make them for everyone, even when we travel. I’m always getting requests now when I visit my family to make them, so I just double the recipe. Adding in Naked Nutrition’s vegan Naked Shake has upped the deliciousness of these pancakes!

 

Vegan Peanut Butter Protein Pancakes

 

Recipe Details:

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yields: 6-8 servings

Ingredients:

• 2 1/4 cups flour
• 1 TBSP baking powder
• 1 cup non-dairy milk (I use almond milk)
• 1/3 cup Naked Shake protein
• 1 TBSP water
• 1 cup blueberries (optional)

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Preparation: (Watch Recipe Video Here)

1. Pre-heat a large pan or skillet on medium heat.
2. Combine all of your ingredients except the blueberries in a large mixing bowl. Mix them all together until fully blended. Note On Non-dairy Milk: I always use almond milk because its thin and has a mild flavor, but if you use oat milk for example, then only use half as much oat milk (1/2 cup) with half water (1/2 cup). Oat milk is very thick.
3. Once your batter is stirred well, add in your blueberries and mix lightly. It’s fine if your batter is a little bit lumpy.
4. Spray your pan with cooking spray and begin to cook your pancakes. I always do this in batches, making sure to cook both sides of my pancakes evenly.
5. Top your pancakes with your favorite syrup, non-dairy yogurt, or fruit. Then enjoy!

 

Meet Our Protein Pancakes Creator:

Mandi Mellen is Lead Editor, Writer, and Co-Owner of BuzzChomp. She’s an acclaimed Actor, Director and Producer. Visit M Square Productions for her film work, or get lost in her comedy on Pillow Talk TV. You can follow her on TikTok, X and Instagram.

Photo Credits to Yours Truly.

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