These super healthy vegan protein pancakes are thick, soft, fluffy, and the recipe is packed with over thirty grams of protein!
The best eggless protein pancakes
Are you looking for a healthy, delicious plant based breakfast option that will keep you full for hours and doesn’t taste healthy at all?
These vegan protein pancakes are the recipe to try, because you will NEVER BELIEVE how much protein they have per pancake, all for under 250 calories.
One extra fluffy bite will take you back to those soft classic pancakes you can find at a 50s style diner, topped high with butter and thick maple syrup.
The breakfast is super filling as well, giving you protein and energy in the morning to power through even the busiest of days.
Readers also like these Protein Brownies
Easy protein pancake recipes
Here are a few of my favorite flavor options, and feel free to come up with your own. It’s so much better than IHOP!
You can even add different mix ins to each pancake, meaning the entire family gets to enjoy their own personal favorite flavors.
Blueberry Protein Pancakes: Stir a half cup of berries in with the dry ingredients. Or press a few fresh or frozen blueberries (or strawberries, raspberries, or cherries) into each pancake right after ladling the batter onto the skillet.
Chocolate Protein Pancakes: Use your favorite chocolate protein powder. Throw a handful of mini chocolate chips into the batter. Top with Homemade Nutella.
Banana Protein Pancakes: Stir a fourth teaspoon of cinnamon into the protein pancake batter. Top with sliced banana and chopped walnuts after cooking.
Protein Peanut Butter Pancakes: Stir two tablespoons of peanut butter or almond butter into the pancake batter. Gently warm a small bowl of additional peanut butter to drizzle over the finished pancakes.
Also try the popular Banana Oatmeal Cookies
Watch the vegan protein pancake recipe video above
Healthy vegan protein pancake ingredients
Here’s what you need to make the recipe: flour or oats, baking powder, water or milk of choice, a pinch of salt, optional vegetable or coconut oil or nut butter, optional sweetener of choice, and protein powder.
There are no eggs or flax eggs, no pancake mix, and no banana required!
Flours that work include spelt flour, white all purpose flour, or oat flour for gluten free protein pancakes. Some brands of all purpose gluten free flour may work as well.
There’s also an option included below for flourless and keto low carb protein pancakes made with almond flour.
To increase the plant based protein even further, look for higher protein nondairy milk. For example, using soymilk will add an additional five grams of protein to the recipe, taking the total up to 35 grams of protein!
Or if you are counting calories, go with almond milk or water.
The healthy breakfast recipe can be low calorie, low fat, soy free, dairy free, gluten free, egg free, oil free, high fiber, and of course high in protein.
If you are a fan of those famous Kodiak power cakes flapjack and waffle mixes, hopefully you will love these homemade pancakes too.
Not craving pancakes? Whip up a batch of Vegan Waffles or Vegan French Toast instead.
What type of protein powder should you use in the recipe?
You have so many protein powder options at the grocery store these days.
Look around the vitamin or health food section, and you’ll see pea protein, soy protein, brown rice protein, pumpkin seed protein, and hemp protein amidst the non vegan egg white, casein, collagen, and whey protein powders on the shelves.
For these vegan protein pancakes, I used Plant Based Pea Protein Powder.
Try out different brands to find your favorite, and please feel free to let us know which brand and flavor you used, because it can be so helpful to other readers.
I prefer to use plain unsweetened protein powder, as I find some flavored varieties to contain an artificial aftertaste. If you have a favorite spice or vanilla protein powder, feel free to try it here and report back.
If you prefer pancakes without protein powder, try these Vegan Pancakes.
How to make vegan protein pancakes
Stir all dry ingredients in a medium mixing bowl. Add blueberries, chocolate chips, or other add ins of choice if desired.
Whisk in the wet ingredients to form a protein pancake batter. Depending on the type of flour and protein powder you are using, you may need to add more liquid.
Grease a nonstick skillet with oil spray, coconut oil, or vegan butter. Place it on the stove, and turn the heat to medium.
You can test to see if the pan is ready by adding a drop of water. If the water sizzles, the pan is hot and ready to make pancakes.
Drop small ladles of batter onto the pan, leaving a little space in between each pancake because they will spread as they cook. Turn the heat to low.
When the edges begin to look dry, flip each pancake with a spatula and cook for an additional minute or two. Move to a plate, and re-grease the skillet after each set of vegan protein pancakes.
Top with maple syrup or pancake syrup, vegan butter, or powdered sugar and raspberries or strawberry slices and Coconut Whipped Cream.
Tips for the best protein pancakes
Making smaller pancakes or silver dollar pancakes helps them to cook more evenly so they are not crispy or burnt on the edges and still raw in the middle. I normally get six to eight pancakes from this single serving recipe.
Another way to prevent pancakes from cooking unevenly is to cook the pan or griddle over low heat instead of medium or high heat.
For fluffy pancakes, I recommend letting the batter sit for ten minutes or so, because it will thicken as it sits. If you prefer thinner pancakes or crepes, add more water.
Storing protein pancakes
Let leftovers cool on a plate before stacking them in an airtight container. Place a sheet of wax paper or parchment paper in between each pancake so they do not stick together when thawing later.
Store pancakes in the refrigerator for three to four days. Or freeze leftover pancakes for up to two months and thaw in the microwave, on the stove top, or in a warm oven.
To save time in the morning, you can make the vegan pancake batter the night before and refrigerate in a covered container.
Use leftover protein powder in Protein Pudding
Vegan Protein Pancakes
- 1/3 cup flour (or try these Keto Pancakes)
- 1/3 cup protein powder (26g)
- 1 1/2 tsp baking powder,
- scant 1/4 tsp salt
- 3/4 cup milk of choice or water, or more as needed
- 2 tsp oil or nut butter, or omit for fat free
- 1 tbsp sugar or sweetener of choice, or omit for savory
- The vegan protein pancake recipe works with spelt, white, gluten free all purpose, or oat flour. Feel free to try other flours, and report back with results if you do.Stir dry ingredients, then add wet to make a pancake batter. Some flours and protein powders will require more liquid, so add more until you achieve a batter consistency. For super fluffy pancakes, let the batter sit 10 minutes. Grease a nonstick skillet well. Heat over medium. When the pan is hot (test it by adding a drop of water – if it sizzles, the pan is ready), drop small ladles full of batter and turn the heat to low. Make smaller pancakes so they cook evenly. When edges begin to look dry, flip with a spatula and cook an additional minute or so. Re-grease the skillet after each set of vegan protein pancakes.View Nutrition Facts
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Could you please give more information regarding the protein pancakes? How many pancakes does the recipe make? How many is a serving? What is the caloric count? How do you keep the leftovers for future meals?
I’m not Katie but I wanted to say that she mentions the things you are asking about (leftovers, calories and nutrition information, pancake serving size) in her commentary above the recipe and in the recipe box itself.
Katie, you’re a genius. These are the best vegan/protein pancakes I’ve ever had! They look like normal pancakes, flip well, hold their form, and taste delicious. It’s a win from me!
CCK Media Team says
This makes us so happy 🙂