Vegan Protein Pancake with Asparagus

delicious, plant-powered cooking for health

Veganer Pfannkuchen mit Spargel
Goal shape
Total time 25 mins
Difficulty Easy
Nutritional value (per portion)
kcal 386
Protein 16 g
Fat 17 g
CARBOHYDRATES 39 g
Ingredients …

1 Person

You will need

1.
For the pancake:
40 g Vegan Protein Pancakes
Vegan Protein Pancakes
Vegan Protein Pancakes
For vegans, non-vegans and those after a more balanced diet
3.1/5
14.9900
480g
()
100 ml unsweetened oat milk
0.5 tsp Coconut oil
Coconut oil
Coconut oil
The best choice for cooking and general health
4.8/5
6.9900
320g jar
()

2.
For the filling:
150 g green asparagus
0.5 tsp Coconut oil
Coconut oil
Coconut oil
The best choice for cooking and general health
4.8/5
6.9900
320g jar
()

3.
For the dressing:
1 tbsp tahini (sesame paste)
1 tbsp soy yogurt
1 tsp mild mustard
0.25 juice of a lemon
3 tbsp water
1 small clove garlic
salt, pepper, fresh parsley

Vegan Protein Pancake with Asparagus

delicious, plant-powered cooking for health

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
This recipe is a great fit for vegans, non-vegans, and everyone who wants to balance out their nutrition. A savory pancake with asparagus makes the perfect light meal. Whether it’s for brunch, as lunch, or after your workout: the nutritional values of our Vegan Protein Pancakes mix can’t be beat. And the taste and consistency simply can’t be beat.

Preparation

  • Ingredients:
    40 g Vegan Protein Pancakes, 100 ml oat milk
    Put the protein pancake mix and oat milk into a bowl. Whisk well, until a smooth and liquid batter is formed.
  • Ingredients:
    0.5 tsp Coconut oil
    Put the coconut oil into a nonstick pan on medium-high heat.
  • Pour the entire batch of batter into the pan. Pick up and swirl to distribute the batter evenly. Cook this thin pancake for 3-4 minutes on each side, until golden-brown.
  • Move the pancake onto a plate and set aside.
  • Ingredients:
    0.5 tsp Coconut oil
    Add the rest of the coconut oil to the same pan and heat until it melts.
  • Ingredients:
    150 g asparagus, salt and pepper to taste
    Snap the woody ends off of each piece of asparagus. Saute the spears for 6-8 minutes in the pan until they take on a bit of color. Season with salt and pepper.
  • Ingredients:
    1 tbsp tahini, 1 tbsp soy yogurt, 1 tsp mild mustard,  splash lemon juice, 3 tbsp water, 1 clove garlic,  to taste salt, pepper, fresh parsley
    For the dressing: Mix all ingredients in a small bowl. Season with salt, pepper, and parsley.
  • Place the asparagus spears on one half of the pancake. Fold the other half over the asparagus. Serve the pancake with asparagus either with the dressing on top or on the side.
  • Enjoy!

Our Tip

If you're not convinced you want to fill your pancake with asparagus, try other ingredients like roasted mushrooms, sun-dried tomatoes, bell peppers, wilted spinach, tofu, etc.
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