vegan protein pancakes

These extra thick and fluffy protein pancakes will be your new go-to pancake recipe. Top them with your favorites like berries, banana, peanut butter and maple syrup and dig on into a big weekend stack.

4-Ingredient Fluffy Vegan Protein Pancakes

(120 g) all-purpose flour

tbsp baking powder

tsp sea salt

water, plus more as needed

Mix the flour, protein powder, baking powder and salt together in a bowl.

Add the maple syrup or sweetener of choice if using, then slowly add the water, mixing until &#8220;just mixed.&#8221; It should be a little lumpy and quite thick but still pourable. Add a little extra water if needed.

Allow the batter to rest while you heat a pan over low to medium heat. Use a little cooking spray or a good non-stick pan and scoop about 1/4 cup of the batter onto the pan for each pancake.

Cook until bubbles start to appear and the edges of each pancake look dry and firm. Flip and cook for 1-2 more minutes.

Enjoy right away with your favorite pancake toppings. Leftovers can be stored in the fridge or freezer and reheated as needed.

I made these with vegan vanilla protein powder, (added vanilla extract), and then added frozen blackberries to the mixture. DIVINE. 

Vegan protein pancakes are a plant-based breakfast with real food ingredients, but no dairy or eggs. Make this recipe to kickstart your day!

Vegan Protein Pancakes (Sugar Free Option)

Oat Flour (See notes for grain-free option)

(30-45 grams) Plant-Based Protein Powder (See notes for alternatives)

1-3 tbsp sweetener or sugar substitute

tsp Baking Powder

tsp Baking Soda

tbsp Apple Cider Vinegar

tbsp Coconut Oil (or butter, if tolerated)

In a medium-size mixing bowl, whisk together dry ingredients. In a smaller bowl, whisk together the milk and apple cider vinegar. After a few minutes, it will start to curdle, like real buttermilk does. 

When it has curdled, add the milk mixture to the bowl with dry ingredients. Whisk to combine, being careful not to over mix.

Let batter rest for 5 minutes. Meanwhile, heat a griddle over low to medium heat. Grease with coconut oil or butter.

Using a 1/4 or 1/3 cup measuring cup, add batter to the hot griddle. When small bubbles begin to form (about 2-3 minutes, depending on the thickness of batter), sprinkle 4-6 blueberries on top of the pancake. Cook for another 30 seconds and then use a spatula to flip the pancake over. Cook for an additional 2-3 minutes on other side, or until golden. Repeat with remainder of pancake batter.

Serve the vegan protein pancakes warm, with extra berries and maple syrup.

Can’t wait to make these! I love Bob’s Red Mill products! I eat their gluten free oats literally every morning for breakfast! So these pancakes will be a great change lol!!

Wonderful for breakfast or brunch! These pancakes are so incredible, a new favorite for us!

This is such a perfect day starter! A new favorite breakfast at my house!

This is your sign to break out the protein powder and make this huge stack of fluffy vegan Protein Pancakes. I’ve topped them with peanut butter, banana slices, and maple syrup. They are so good!

Vegan Protein Pancakes

banana

plant-based milk (e.g. soy milk)

all-purpose flour

protein powder (e.g. rice protein)

baking powder

canola oil (for the pan, add a bit

peanut butter

maple syrup

banana slices

In a bowl, mash the peeled banana.

Add the plant-based milk and give it a quick whisk.

Add the flour, protein powder, and baking powder. Whisk until incorporated, try not to overmix.

Spray/brush a flat pan or griddle with oil and heat it up to medium to low heat. Add a small ladle (this works best with an ice cream scooper) of pancake batter*. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes. You should be able to get 6-7 pancakes out of the batter.

Stack the pancakes, drizzle with peanut butter and maple syrup, and top with fresh banana slices.

Indulge in fluffy, chocolatey Vegan Soufflé Pancakes, packed with plant-based protein and bursting with flavor. With a clever blend of ingredients and simple preparation, these pancakes are a delightful twist on a classic breakfast favorite, perfect for any morning occasion.

Vegan Soufflé Pancakes (Super Fluffy!)

all-purpose flour (150 grams)

cornstarch

tbsp pea protein powder

tsp baking powder

tsp baking soda

tsp cream of tartar

salt

tbsp cacao powder

sugar

plant milk (240 ml)

apple cider vinegar

tbsp vanilla extract

cooking spray (for lightly greasing the dessert rings)

strawberries (or other fruit)

sugar (icing sugar)

almonds (or other nuts)

chocolate syrup (or other pancake syrup)

Dry Ingredients

In a large mixing bowl, combine flour, cornstarch, pea protein powder, baking powder, baking soda, cream of tartar, salt, powdered sugar, and cacao powder.

Wet Ingredients

In a separate bowl, mix together the plant milk and apple cider vinegar. Set aside for a few minutes to allow it to curdle, then stir in the vanilla extract.

Aquafaba + Batter

Whip the aquafaba until stiff peaks form, resembling the consistency of whipped egg whites. Combine the whipped aquafaba with the curdled milk mixture, and then fold this into the dry ingredients until a smooth batter forms.

Skillet Preparation

Line dessert rings with parchment paper and preheat a skillet over low-medium heat. Place a small sheet of parchment paper into the skillet, then place the lined dessert rings on top. Add a spritz of cooking spray into each dessert ring to prevent sticking.

Filling Dessert Rings

Divide the pancake batter by pouring it into the dessert rings, filling them roughly up to 2 inches high.

Cook Pancakes

Cover the skillet with a lid and cook the pancakes on low heat for 14-17 minutes. Once the soufflé pancakes appear firm on top, gently remove the dessert ring and parchment paper.

Flip Pancakes

Carefully flip the pancakes to cook on the second side for an additional 2 minutes, or until golden brown and cooked through.

Serving

Serve the fluffy pancakes as a stack of two and top with fresh fruit, such as strawberries, a sprinkle of crunchy nuts, and a drizzle of maple syrup or chocolate sauce.

Deliciously simple basic vegan protein pancakes recipe - made entirely without flour! Created with a base of vegan protein powder, flaxseeds and dairy-free yoghurt, these are a great high-protein vegan breakfast option.

vegan protein powder (50 g)

flaxseeds (30 g)

plant-based milk (85 ml)

vegan yogurt (100 g)

coconut oil (to grease the pan)

In a medium-size mixing bowl, combine the protein powder, flaxseeds, and baking soda. Create a well in the middle and pour in the plant-based milk and dairy-free yoghurt, then combine everything with a spoon or spatula.

Let the pancake batter rest for 10 minutes, then give it another stir - if it&#39;s a little dry, add 1 or 2 tablespoons of plant milk. Use 2 two spoons to add portion-sized pancakes into a hot non-stick pan - depending on your pan, you might need to add a little oil to grease it, I recommend using coconut oil. Use the spoons to gently shape the pancakes.

Flip after 3-4 minutes or when the bottom of the pancake is lightly browning. These usually need 3-4 minutes on low heat on the first side, then another 2-3 on the second, but the time might slightly differ depending on your pan and stovetop settings (I use a gas stovetop).

Assemble on a plate and add your favourite toppings - I love a good dollop of vegan yoghurt, fresh fruit and some granola or nuts and seeds for an extra crunch.

Deliciously fluffy rice protein pancakes - unbelievably both vegan &amp; gluten-free! This is honestly such a simple recipe to create and one of my weekend breakfast favourites!

Rice Protein Pancakes

tbsp coconut yogurt

tbsp rice protein powder

tbso buckwheat flour

coconut oil (for frying)

In a medium size bowl, mash the banana with a fork.

Add 2 Tbsp Alpro Coconut Yogurt into the bowl, as well as 1 tsp Apple Cider Vinegar. Stir to combine all ingredients and set aside for 5 minutes.

Heat a non-stick frying pan over medium-high heat. Add a little coconut oil into the pan.

Add 2 Tbsp of protein powder and 2 Tbsp Buckwheat Flour to the wet ingredients and stir with the fork to combine.

Use a tablespoon to transfer the batter in portion sizes to the pan, shape the pancakes with the back of the spoon.

Gently flip the pancakes once the edges begin to brown (4-5 minutes) and cook on the second side for about 3 minutes.

Serve with your favourite pancake toppings!

You can have your pancakes and eat them too, because not only are these pancakes vegan, protein-packed, and easy to make, they're also delicious!

vegan protein powder

tbsp. baking powder

sunflower oil

vanilla extract

Make "buttermilk"

In a small bowl or measuring cup, combine almond milk with vinegar. Stir and set it aside to curdle.

Mix dry ingredients

In a medium mixing bowl, combine flour, protein powder, sugar, baking powder, and salt and mix well.

Mix wet ingredients

Add your sunflower oil and vanilla extract to your almond milk and stir to combine.

Mix wet and dry ingredients

Pour your wet ingredients into your mixing bowl with your dry ingredients, and stir until just combined. Your batter should have some lumps remaining. If the batter is too thick to pour, you can add additional almond milk; if it’s too thin, you can add additional flour.

Preheat a pan

Preheat a pancake griddle or low-sided non-stick frying pan over medium to medium-low heat. You can check the temperature of the pan by tossing a few drops of water on the pan. The water should sizzle and gradually evaporate. If it pops violently, your pan is too hot; if it takes more than a few seconds to evaporate, it’s too cool.

Cook pancakes

Pour a few drops of oil onto your pan and spread it around the pan by tilting it. Then pour about 1/4 cup of pancake batter onto your pan.

Turn pancakes

Allow your pancake to cook for 1-2 minutes, until you start seeing bubbles at the center of the pancake and the bottom is golden brown. Use a spatula to turn the pancake and cook the other side until golden brown. (Don’t use a metal spatula with non-stick pans). Then remove the pancake and place on a plate.

Repeat

Repeat steps 6-7 with the remaining batter. You may want to keep your finished pancakes on a baking tray in a warm (200°F/95°C) oven until all the pancakes are ready. Just don’t leave them too long or they’ll dry out!

Serve

Serve pancakes with your choice of toppings (vegan butter, berries, and maple syrup are popular choices; see the blog post above for more ideas!)

For fluffier pancakes, you can use cake flour in place of all-purpose flour, but you will lose around 1 gram of protein per serving.

Protein powders and plant milks vary in thickness; feel free to add more plant milk or flour if your batter is too wet or too dry. It should be lumpy but pourable.

If you use a pancake griddle or two non-stick pans, you'll be able to cook multiple pancakes at once and save time.

Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, lay the pancakes on a parchment-lined baking tray and place in the freezer until firm, then transfer to a freezer bag.

Reheat in a pan over medium-low heat, or wrap in foil and reheat in the oven.

These vegan protein pancakes are soft, fluffy, and made with just 7 ingredients. The perfect easy pancake recipe for breakfast or brunch! 

Fluffy Vegan Protein Pancakes

almond milk (sub any plant based milk)

apple cider vinegar (sub lemon juice)

canola oil oil

(150 grams) 1 1/4 cup all purpose flour

vanilla protein powder*

baking soda

Mix the wet ingredients

In a medium bowl or measuring cup, stir together the almond milk, apple cider vinegar, and oil. Set aside. 

Mix the dry ingredients

In a large bowl, whisk together the flour, protein powder, baking soda, and baking powder. 

Mix together the wet and dry ingredients

Pour the wet ingredients into the dry ingredients, stirring until just combined – a few lumps are okay. Be careful not to over mix the batter or your pancakes will be tough. 

Cook the pancakes

Heat a nonstick griddle or well-seasoned cast-iron skillet over medium heat. Once hot, grease the pan. Pour 1/4 cup batter onto the pan and cook until bubbles form, about 3 minutes. Then flip the pancakes and cook until golden brown on the other side, about 2-3 minutes. Repeat with the remaining batter.

This recipe yields about 12 small pancakes. Serve with fresh fruit, vegan butter, and maple syrup. 

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