High protein vegan pancakes recipe

Vegan protein pancakes

Vegan protein pancakes

Vegan protein pancakes

Recently I have been logging my food to see what kind of macro breakdown I’m hitting on a vegan diet. My daily food intake was not at its healthiest, and so I was definitely lacking in protein rich foods.

So now my aim is to hit around 100g of protein daily to improve dietry balance and boost workout results.

It can be a challenge to hit that level of protein on a vegan diet, so I am always looking at diffferent sources of protein to help increase my intake. Luckily I recently found a recipe on Naturally Stefanie’s blog for protein vegan pancakes which I have slightly adapted and ohmygod..they are soooo good!

recipe for vegan pancakes

They are so simple to make – add all ingredients to a high speed blender and that’s it! Ladel the mixture in to a hot pan with oil, and cook on each side until golden. The recipe above makes pancakes for 1 serving and provide around 20g of protein!

The dates make the pancakes quite sweet, but you could add fruits, coconut yogurt or syrup as toppings! Also I realise that my pancakes are not the prettiest and are far from Instagram perfect, however they taste just as good! The yogurt I have used is my favourite (as mentioned in my vegan overnight oats post) – Alpro vanilla.

Fyi – I am currently trying cover a macro ratio of 60:20:20 of carbs, fats and protein.


Vegan overnight oats


I was actually taking a look at the re-launch of Aussie activewear site Slinkii when I noticed that they have a blog which includes a lotta healthy, high protein and quite a lot of vegan recipes, so naturally I wanted to try a few out!

Lately I’m finding that breakfast is one of the easiest meals to get a good level of vegan protein in and so I definitely was drawn to the protein overnight oats (or ‘proats’) with chia seeds. The result was probably one of the nicer overnight oat recipes that I have tried, so find the recipe below!

All you have to do is simply mix all the ingredients together in a sealable tuppaware box and store in the fridge overnight! Fyi you can add a little more almond milk to your overnight oats if you want a slightly less thick consistency – the chia seeds tend to make this recipe quite thick.

This recipe is for 1 serving and has 23 grams of protein! You can definitely multiply the quantities and make overnight oats to last the week. I added some fresh strawberries to mine before eating which adds contrasting texture – so yummy!

Enjoy! xx



GlowBites 15

Hey Guys! I thought i would pick a romatic-ish/valentines-y pic for my GlowBites icon this week – how cute is this?! So since my last GlowBites and after re-energizing from my ski holiday it’s safe to say I haven’t been up to an awful lot aside from work! That’s if you don’t count some serious series watching…Gossip Girl, The Walking Dead, Orange is The New Black andddd American Horror Story! That and some reading and getting up to date for some posts coming up on TheGlowDown. Once again I have so many business/brand ideas that I would absolutely love to work on so I’m biding my time and doing my research so I am fully clued up on what I need to know – exciting times ahead fingers crossed!

So once again this is a bit of a foodie post and is a bit of a my week in pics food ed. again but a blogger can’t help but take pics of the food we eat..duh?!

Leek and Potato Soup

Red Pepper Soup

Dorset Granola

The Secret

I’m kinda becoming a bit of a soup fiend!! The top one is leek and potato (with a lil baguette and homemade hummus – recipe here) the second soup is red pepper and unbelievably low in cals!! I just wanted to share this pic of the cereal I have been eating…I have been trying to mix my breakfasts on a bit more and wanted some granola to have with my almond milk butttt..I’m not such a fan of raisins/sultanas which seem to be in every granola on the high street! So whilst shopping in Morrisons I came across Dorset Cereals which do this Simply Oat Granola and it’s amazing!

Finally I bought The Secret after Annie recommending it on her blog Blawnde, I am really excited to read it and look at life more spiritually.

Happy Mid-Week!

Ps. How cute is my Valentines card I received from the dog I sponsor at Dog’s Trust?!

Valentines Card

Vegan Friendly Pancakes

GlowDown Pancakes

Friday morning and I am all NutriBullet-ed out! Don’t get me wrong I love my morning fix of fruit and spinach/kale but I kinda had that Fri-yey feeling and fancied something a bit different! And if you saw my GlowBites x What I Ate Post last week you may have seen what I was whipping up for brekkie!!

If you didn’t know already I’m trying out a vegan/plant-based diet and lifestyle at the minute – and I’m 2 weeks in to it so far. I had just finished reading Lauryn Evarts 3 ingredient pancake recipe on her blog The Skinny Confidentital and it definitely left me craving pancakes! So I hit search on Google for a quick and simple vegan alternative to reg. pancakes which usually contain eggs…and I managed to find a pretty foolproof recipe that rivals most non-vegan pancakes anyday!

So let me be the first to admit this is not at the top of the healthy options you can have for breakfast…but it is a little comfort food for those days you deserve a lil treat or maybe have a bit of a sweet craving – and every once in a while that’s just what you need! Also the recipe I found makes heaps of small sized pancakes that I found were just waaaaay too many for one person so I halved the recipe second time round and found the amount just right!

Here’s what you will need…

Vegan Pancake Recipe

And the method is super easy too. Grab all the dry ingredients and combine in a bowl. Then add the almond milk and vegetable oil and mix until smooth. In a small pan, spray some fry-lite and heat up adding roughly 1 tablespoon of the mixture. Flip the pancake when you see bubbles in the middle.

So that’s it. Let me know if any of you try these pancakes out, they would go perfectly with some fresh fruit and maybe even a little cinnamon if you’re feeling funky!!


Pancake tower 2

Pancake tower 3

Fluffy pancake

Small frying pan

…Just thought I would include this piccie of the diddy sized frying pan I used to make all my pancakes the same size! Not too sure where this one is from, but find one similar here.

GlowBites x What I Ate This Week

GlowBites 13

So I want to come clean straight away with you guys..I missed last weeks GlowBites post! Well I kinda did, it was half accident/half me thinking that my posts have gotten in to a a bit of a routine that’s regular post – GlowBites – regular post >> you get the drift. So part of me wanted to shake things up a little and give you guys a few more one-off style posts!!

Confession number 2..I have been eating a vegan/plant-based diet this past week! I’ve decided to try and maintain a vegan diet and lifestyle (I used to be vegetarian, most recently I was pescetarian but had already given up dairy milk) for the health benefits, but also because I’m far too emotionally attached to any/all animals and can’t stand the cruel and inhumane ways animals are raised and slaughtered! It’s a personal choice and I in no way want to inflict it upon others – only if they want to know more or ask of it – I’m lucky that my family and friends have been supportive as I’m not gonna lie it is hard and I have definitely had plenty of cravings!

And I thought what better way to share this with you guys than through a sort of what I ate/my week in meals (although I only have 5 different meal pics going on here!) I am definitely loving experimenting more with food, there’s still so much I can make and eat with just a little adaptation! – – Quinoa, Mushrooms, Spinach and Bananas are my new best friends hah!

Quino Meal

Vegan Pizza

Exotic Bean Meal

Sweet Potato Mash

Vegan Pancakes

Lemme give you a quick rundown…

1. Vegetable Quinoa Mix

2. Vegan Pizza on Flatbread

3. Exotic Beans and Tri-Colour Pasta

4. Vegan Sweet Potato Mash

5. Vegan Pancakes – which are my fave thing ever!! (Post coming soon!)

Seriously never knew I could feel so satisfied from eating vegan foods..I’m definitely hoping to maintain the lifestyle long term but will see how it goes! Hope everyone is having a lovely week!

Recipes you NEED to try!

Okay, so I kinda dedicated an entire post for my NutriBullet and giving you guys the lowdown on it ( if you didn’t already know ) and I think I remember promising a new post on a couple of the recipes from the NutriBullet recipe book for some of the savoury bits I have tried – and I promise you they won’t disappoint!


Hummus and Muffins

Recipe 1 – Hummus ( with a lil tweaking by moi! )

– 2 cloves of garlic

 I recommend crushing before blending – just makes life a lil easier!

– 2 cups canned chickpeas, rinsed and well drained

 approx 2 reg sized supermarket tins

– 1 tsp sea salt

– 1/3 cup tahini

<< so tahini is super hard to get a hold of where I live, so I did some research and substituted it for a 1/4 cup of smooth peanut butter as tahini is kinda nutty! Other substitutes inc. sesame seed oil although you would have to trial the quantity! >>

– juice of 2 fresh lemons

– 1 tbsp extra virgin olive oil

The method is incredibly easy – it seems too good to be true but I promise it delivers! Literally..throw everything in the Nutribullet cup ( or whatever blender you are using ) and blitz up! I found that I had to take the cup off and mix up some of the ingredients myself a couple of times and also add a lil more o-oil to help it mix a little more smoothly! And the peanut butter isn’t noticeable – it helps and a little tang/kick/nuttiness that hummus needs! It keeps for ages too and I added cracked black pepper and paprika to the top of mine – amazing!

Butternut Squash Soup

Recipe 2 – Butternut Squash Soup

– 1 tbs olive oil

– 1 tbs crushed garlic

– 1 medium apple, peeled, cored, seeded, and cut in to chunks

– 2 1/2 lbs ( 2 reg sized ) butternut squash, peeled, seeded, and cut in to chunks

– 4 cups vegetable stock

– 1 tbs curry powder

– 1 cinnamon stick/pinch of ground cinnamon

– salt and pepper to taste

So obviously the method here is a little more complex but nothing really too different if you are used to making home-made soups!

1. Cook the onion, garlic and apple in a pot with olive oil over a medium heat

2. Add all the rest of the ingredients minus the s + p. Cover the pot and simmer for 20-25 minutes until squash is tender

3. Remove from heat (throw away cinnamon stick) and leave until cool enough to blend

4. Add batches to the NutriBullet cup and blend until smooth! Heat up and add s + p to taste!!

Phew!! So I’m not gonna lie…this soup does take a while to prepare and to cook everything before hand – peeling/seeding/chopping butternut squash = the bane of my life! But it is worth it in the end, it has deffo become my fave soup! I have made it a few times now and found I prefer it without the apple (I forgot to get some one time!) but for those who like a lil sweetness to their soup – go for it! Also I have always used ground cinnamon for ease – I just know I would probably end up leaving the stick in there!!

I have felt so much better about making my own meals from scratch – you know exactly what’s going in there and there’s no hidden nasties! Supersuperrrrrr satisfying too to see everyone enjoying something you have made and put effort in to..everyone at home has loved what I have made and I have requests to make more!! As well – the amount each recipe makes kept me going for days which means it’s an easy pack-up option for work!

Hope everyone is enjoying their stat to the new year – let me know if you try any of these recipes or other ones you have tried and tested!