Hailey Bieber Protein Pancakes (But Vegan)

@haileybieber launched a new format on her Youtube Channel called what’s in my kitchen and kicked it off with some delicious-looking chocolate protein pancakes. Obviously, we instantly wanted to try it!

We’ve made a few changes to make it vegan, and you know I love to sneak in some extra nutrition. So we are using buckwheat flour which is my favorite for fluffy pancakes; it’s light but packed with nutrients! Hailey uses almond milk; we are swapping that for soy as it has 8g more protein per cup than almond milk.

We made a “flaxseed egg”, which is simply warm water and flaxseed combined. It has good binding properties, which makes it a great egg replacer in baking. We decided to skip the butter altogether and used a non-stick pan with a spray of oil.

It was my first time having chocolate pancakes, and I definitely enjoyed them for a change. They are perfect for a special breakfast and would be a great way to start the holidays.

And I love that they pack 10g of protein per pancake!

Disclaimer: it was my first time whipping coconut cream, and wow, it was delicious, but I would not recommend eating half a bowl in one serving ????

Hailey Bieber Protein Pancakes (But Vegan)

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These vegan protein pancakes, inspired by Hailey Bieber, are made with nutrient-packed buckwheat flour and soy milk. Perfect for a special breakfast, they offer a delicious and high-protein start to your day.

Prep 10 minutes mins

Cook 20 minutes mins

Total 30 minutes mins

Equipment

• Measuring Cups and Spoons (Gold)

Servings 8

Ingredients

• ▢ 1 tbsp ground flaxseed
• ▢ 2.5 tbsp warm water
• ▢ 1 cup (120 g) buckwheat flour
• ▢ 0.5 tbsp baking soda
• ▢ 0.5 tbsp baking powder
• ▢ 0.25 cup (27 g) chocolate protein powder
• ▢ 1.5 cups (354.88 ml) soy milk
• ▢ 0.5 tsp vanilla extract
• ▢ 0.25 cup (45 g) chocolate chips - or chopped dairy-free chocolate
• ▢ Maple syrup - banana, coconut whip cream for serving

Instructions

• Start by making a ‘flax egg’. Combine the ground flaxseed with warm water and let it sit for 5 minutes to thicken.
• In a mixing bowl, combine the buckwheat flour, baking powder, baking soda, and protein powder. Stir these dry ingredients until they are well mixed.
• Add the soy milk, vanilla extract, and chocolate chips to the dry ingredients. Stir until the batter is well combined, but be careful not to overmix.
• Heat a non-stick pan over low to medium heat and lightly spray it with oil. Pour approximately ¼ cup of batter onto the pan for each pancake.
• Cook each pancake for a couple of minutes until bubbles form on the top, then flip it over and cook for another minute. Repeat this process with the rest of the batter.
• Serve your protein pancakes topped with sliced banana, a drizzle of maple syrup, and a dollop of coconut whipped cream. Enjoy your healthy and delicious breakfast!

Video

Nutrition Information

Per Serving/Portion

Calories: 155 kcalCarbohydrates: 18 gProtein: 10 gFat: 6 gSodium: 441 mgFiber: 4 gCalcium: 81 mgIron: 4 mg