Goal muscle_building

Total time 15 mins

Difficulty Easy

Nutritional value (per portion)

kcal 424

Protein 24 g

Fat 26 g

CARBOHYDRATES 16 g

Ingredients …

2 Person Persons

You will need

For the pancakes:

15 g coriander

15 g parsley

135 ml water

135 ml oat milk

110 g Vegan Protein Pancakes

Vegan Protein Pancakes

For vegans, non-vegans and those after a more balanced diet

3.1/5

14.9900

480g
()

0.5 tsp Coconut oil

Coconut oil

The best choice for cooking and general health

4.8/5

6.9900

320g jar
()

1 pinch salt

pepper

For the filling:

30 g red cabbage

1 tsp rice vinegar

1 avocado

1 tsp lemon juice

30 g cocktail tomatoes

1 tbsp vegan pesto

1 handful baby spinach

20 g frozen peas, thawed

optional topping roasted pine nuts

Filled Green Protein Pancakes

a green, protein-packed meal for your lunch break

By: Anne-Sophie Hoffman

Why trust us?

Some like it green! And if you think it’s not easy being green when you’re a pancake, we’re here to change your mind. A mix of fresh herbs will have sweet pancakes turning green with envy after just one look at our protein crepes. You want filling? We got filling! Fresh red cabbage and creamy avocados make this protein-rich recipe one to try next time you’re pressed for time for a lunch break!

Preparation

Ingredients:
30 g red cabbage, 1 tsp rice vinegar, 1 pinch salt

Grate the red cabbage finely or slice into thin strips. Put into a medium-sized bowl with the rice vinegar and a pinch of salt. Set aside.
Ingredients:
1 avocado, 1 tsp lemon juice, 1 pinch salt, pepper

Slice the avocado open through the middle and remove the pit. Puree the avocado. Season with lemon juice, salt, and pepper. Set aside.
Ingredients:
15 g coriander, 15 g parsley, 135 ml water, 135 ml oat milk

Use a stick blender to puree the coriander, parsley, water, and oat milk.
Ingredients:
110 g Vegan Protein Pancakes, ! pinch salt

Put the Protein Pancakes mix, salt, and green herb drink into a bowl. Mix or whisk well until thoroughly and smoothly blended.
Ingredients:
0.5 tsp Coconut oil

Heat the Coconut Oil in a non-stick pan on medium-high heat.
Pour a quarter of the batter into the pan. Cook for 3-4 minutes. Flip it and cook for another 1-2 minutes.
Ingredients:
20 g cocktail tomaten

While the pancake is cooking, quarter the cocktail tomatoes.
Ingredients:
1 handful baby spinach, 20 g peas, 1 tbsp pesto

Now put together the filled green pancakes. Spread the avocado cream on each pancake. Add the cabbage, baby spinach, peas, and cocktail tomatoes. Top with pesto. Fold the pancake in half like an omelet.
Garnish with fresh herbs and roasted pine nuts to taste.
Enjoy!

Our Tip: Savory Zucchini Pancakes

If these green monsters have got you seeing everything green, try your hand at our zucchini pancakes. Or vegan rainbow wraps. Okay, the sky's the limit!

Free Body Check

Want to improve your nutrition? Our Body Check will help!

Personal BMI Calculation
Helpful nutrition advice
Products to help hit your goal

Get started

Filled Green Protein Pancakes

a green, protein-packed meal for your lunch break

You will need

Preparation

Our Tip: Savory Zucchini Pancakes

More recipes you will love