High-Protein Pancakes with Soybeans [No Protein Powder, Plant-Based]

Looking for a healthy, delicious, and protein-packed breakfast that keeps you fuelled for hours? These high-protein pancakes are the perfect solution! Made with whole food ingredients, they’re not only plant-based but also low-glycemic and free from protein powders. Whether you’re gearing up for a busy day or simply craving a wholesome treat, these pancakes will hit the spot.

Why You’ll Love This Recipe:

• Plant-Based Goodness: Packed with protein, fibre, and nutrients, this recipe uses whole soybeans for a soft, chewy texture.
• No refined flours: Buckwheat and spelt provide a nutritious, gluten-free base.
• Whole Food Ingredients: No processed additives or protein powders—just natural, nourishing ingredients.
• Versatile Toppings: Sweet or savoury, the choice is yours.

Star Ingredients & Their Benefits

• Buckwheat: Naturally gluten-free, buckwheat is a nutrient-dense grain packed with fibre and minerals like magnesium and manganese. It provides a hearty texture and nutty flavour to these pancakes.
• Spelt: A wholesome ancient grain, spelt adds a mild sweetness and lightness to the batter while offering a range of vitamins and minerals.
• Soybeans: The star of the show! These little powerhouses bring a soft, moist consistency to the pancakes while contributing a significant boost of plant protein, iron, and calcium.
• Dates: A natural sweetener with added fibre and antioxidants, dates give a subtle sweetness without refined sugar.

How to Make These High-Protein Pancakes

1. Soak Your Grains: Start by soaking raw buckwheat and spelt groats overnight. This softens the grains, making them easier to blend and digest. In the morning, rinse and drain them thoroughly.
2. Blend Everything: In a blender, combine the soaked grains, cooked soybeans, dates, oat milk, water, salt, apple cider vinegar, cinnamon, baking soda, and chia seeds. Blend until you get a smooth, creamy batter.
3. Cook the Pancakes: Heat a non-stick pan over medium heat. To avoid excess oil, lightly grease a piece of kitchen paper with coconut, avocado, or olive oil and maintain the pan with it between batches. Pour small amounts of batter to form pancakes and cook until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.

Cooking soybeans at home can be really easy! Learn how to cook soybeans from this blog post: How to Cook Soybeans and Make Dry Roasted Soybeans.

Watch how to make those high-protein pancakes in the below video:

How to Serve Your High-Protein Pancakes

These pancakes are incredibly versatile and pair beautifully with a variety of toppings:

• Sweet Toppings: Fresh berries, fruits, nut butter, or homemade jam.
• Savoury Toppings: Hummus, sauerkraut, kimchi, or even raw shredded red cabbage for a unique twist.

Storage Tips

Have leftovers? Here’s how to keep your pancakes fresh:

• In the Fridge: Store in an airtight container for up to two days. Reheat in a pan or microwave for a quick breakfast or snack.
• In the Freezer: Batch cook and freeze for easy grab-and-go meals. Simply defrost and reheat when needed.

Extra Tips & Substitutions

Time-Saving Tip: Use two pans to cook the pancakes faster, especially if you’re making a big batch.

Adjust the Sweetness: Add or reduce the number of dates based on your taste preferences.

Substitutions:

• Replace soybeans with chickpeas or white beans for a similar texture. Keep in mind that this may reduce the protein content. Alternatively, use 150 grams of hard tofu instead of soybeans.
• Feel free to substitute spelt groats with more buckwheat or use farro or barley groats.
• Use any plant milk of your choice. Oat milk adds natural sweetness, while almond or soy milk offers a more neutral base.
• For a richer result, use all plant milk instead of a mix of milk and water.

Why These High-Protein Pancakes Are a Game-Changer

These high-protein pancakes offer the perfect balance of nutrition, flavour, and ease. Whether you’re fuelling up for the day or treating yourself to a cozy weekend breakfast, they’re a satisfying choice. Plus, they’re free from processed ingredients and refined sugar, making them a guilt-free indulgence.

Let these high-protein pancakes become your new breakfast favourite. Share your creations and tag me—I’d love to see how you make this recipe your own! 🥞✨

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High-Protein Pancakes with Soybeans [Gluten-Free, No Protein Powder, Plant-Based]

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• Author: Nele Liivlaid
• Yield: 3 generous servings 1x
• Diet: Vegan

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Description

These high-protein pancakes with soybeans are plant-based, and made with whole foods. Perfect for a healthy, protein-packed breakfast!

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Ingredients

Units MUS Scale 1x2x3x

• 100 g raw buckwheat groats, soak
• 100 g spelt groats, soak
• 240 g cooked soybeans
• 50 g dates
• 1 tsp cinnamon
• 1 tbsp + 1 tsp whole chia seeds
• 300 g additive-free oat milk
• 200 g water
• 1/2 tsp Himalayan salt
• 1 tbsp apple cider vinegar
• 1/2 tsp baking soda

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Instructions

1. Soak Your Grains: Start by soaking raw buckwheat and spelt groats overnight. This softens the grains, making them easier to blend and digest. In the morning, rinse and drain them thoroughly.
2. Blend Everything: In a blender, combine the soaked grains, cooked soybeans, dates, oat milk, water, salt, apple cider vinegar, cinnamon, baking soda, and chia seeds. Blend until you get a smooth, creamy batter.
3. Cook the Pancakes: Heat a non-stick pan over medium heat. To avoid excess oil, lightly grease a piece of kitchen paper with coconut, avocado, or olive oil and maintain the pan with it between batches. Pour small amounts of batter to form pancakes and cook until bubbles form and the surface is almost dry. Flip and cook for another 1-2 minutes until golden brown.

Notes

Time-Saving Tip: Use two pans to cook the pancakes faster, especially if you’re making a big batch.

Adjust the Sweetness: Add or reduce the number of dates based on your taste preferences.

Replace soybeans with chickpeas or white beans for a similar texture. Keep in mind that this may reduce the protein content. Or use 150 grams of hard tofu instead of soybeans.

Use any plant milk of your choice. Oat milk adds natural sweetness, while almond or soy milk offers a more neutral base.

For a richer flavour, use all plant milk instead of a mix of milk and water.

Learn how to cook soybeans at home.

• Category: breakfast
• Method: stovetop

Nutrition

• Serving Size: 1/3 of the recipe
• Calories: 438 kcal
• Sugar: 6.7g
• Fat: 13.4g
• Saturated Fat: 2g
• Carbohydrates: 63g
• Fiber: 14.3g
• Protein: 25g

Don’t forget to share your creations and tag me; I’d love to see your delicious masterpieces!

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