Yesterday was the first day in a very long time that the temperature wasn’t below freezing. The sun came out, the sky was blue, the enormous snow banks kinda sorta started to melt, and I didn’t walk around outside with my shoulders up by my ears trying to burrow down into my coat. You know how warm it was?
The high was around 38 degrees.
And that’s when I realized exactly how cold it’s been this year. 38 is a huge jump from -15, but when 38 feels practically balmy, that’s a little sad. For now though, I’ll take it. I think there’s one day this week where it’s expected to be 34…and I will take that too.
I will also take some pancakes, please and thank you. They make winter so much better, when all I want to eat are carbs, carbs, citrus, and kale (always kale). Lately, Aaron and I have been adapting our favorite pancake recipe to be higher in protein, mostly because he has some steep protein requirements for his fitness goals and also because I hate it when I eat pancakes and then get hungry an hour later. The protein seems to keep us fuller for longer.
We recently had the opportunity to try out a new (to us) protein powder from Sunwarrior. This is a brand that I’m sure many of you are already familiar with. I had always heard good things about their protein, but for whatever reason simply hadn’t gotten around to trying it. So far, we’ve tried the vanilla flavor and can see why Sunwarrior comes so highly recommended—the texture is smooth, the flavor is a true vanilla (because they actually use vanilla extract), and it’s not overly sweet. That last point is a biggie. I find so many of the vegan protein powders to be way too heavy on the stevia and so sweet they’re borderline inedible.
We’ve added the Warrior Blend to our pancake batter for the last couple of weeks with really good results. There’s no denying that the pancakes take on a bit of the flavor of the protein powder, but it’s subtle compared to other brands we’ve tried. My new favorite thing is to add lots of cinnamon and chopped apple to make apple cinnamon vegan protein pancakes. I just love the apple pie vibe and you almost don’t even need any syrup. Almost.
We were all out of maple syrup and I spaced on picking up more at the grocery store, so I subbed in raw coconut nectar with great (and low glycemic) results. Then I remembered we also had some creamy peanut butter leftover from making those crave-worthy peanut cold sesame noodles I can’t seem to get enough of, and mixed up a small batch of 3-ingredient vegan caramel sauce. Definitely, definitely do that. Apple cinnamon pancakes + peanut butter caramel sauce is an amazing way to start or end your day. I’m a big fan of breakfast for dinner.
Here’s how these vegan protein pancakes break down:
10 medium (1/3 cup batter) pancakes
19 grams of additional protein
They’re doable even on weekday mornings; however, I like to make them on Sundays and refrigerate or freeze the leftovers for quick meals during the week. Just pop ’em in the toaster, then add your favorite toppings for a comforting but healthy pancake breakfast that will truly keep you full for hours.
If you give these apple cinnamon vegan protein pancakes a try, let us know! We’d love it if you would leave a comment or take a photo and tag it #picklesnhoney on Instagram so we can see!
- 1 flax egg (1 tablespoon flax seeds, freshly ground + 3 tablespoons warm water)
- 1½ cups spelt flour
- 1 serving Sunwarrior Warrior Blend Protein Powder in Vanilla
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- ½ teaspoon fine grain sea salt
- 1¾ cups non-dairy milk
- 1 tablespoon melted coconut oil, plus extra for greasing the pan
- ½ teaspoon pure vanilla extract
- 1 medium organic apple, chopped
- Combine the ground flax and warm water and set it aside for 3-5 minutes to thicken.
- In a medium mixing bowl, whisk together the spelt flour, protein powder, baking powder, cinnamon, and salt.
- Pour in the non-dairy milk, coconut oil, vanilla, and flax mixture. Stir until just combined. Fold in the chopped apple.
- Heat a large non-stick frying pan over medium heat. Brush the pan with coconut oil, then pour the pancake batter onto the pan. Cook the pancakes for 2-3 minutes per side.
- Plate with your favorite toppings (like my 3-ingredient vegan caramel sauce), nuts/seeds, and enjoy!
This post is sponsored by Sunwarrior. All opinions, images and words are our own. Thank you for supporting the sponsors that support P&H!