Easy Vegan Protein Pancakes

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Easy vegan protein pancakes are light, and fluffy, and use just a few simple ingredients. This recipe is ready in less than 30 minutes, customizable, and simple to make gluten-free. A delicious breakfast for the whole family and great for meal prep!

Fluffy protein pancakes without eggs are a satisfying and protein-rich choice for a delicious breakfast. Made with almond milk, baking powder, unflavored protein powder, and maple syrup, this recipe is easy and family-friendly. Vegan protein powder pancakes have enough protein to keep you full all the way until lunch!

With only 6 main ingredients (not including salt or olive oil to grease the pan), you’ll have these pancakes ready with minimal effort.

Feel free to top these plant based protein pancakes with fresh berries, chopped nuts, coconut yogurt, or maple syrup or try one of the variations below including gluten-free protein pancakes!

No matter how you enjoy this recipe, this will quickly become a family favorite because of how healthy, delicious and easy it is to make! And if you like these, you have to try my vegan lemon pancakes too!

👩🏽‍🍳 Why You’ll Love This Vegan Protein Pancakes Recipe

• Made With Whole Foods: This recipe uses only whole foods flavors for delicious protein pancakes with no eggs, and no artificial flavors, and ready to be topped with home-grown blueberries, fresh maple syrup, or your favorite organic fruit.
• Super Fluffy: With a fluffy interior and light crisp exterior, this recipe is pancake perfection!
• 10 Grams of Protein: These high protein vegan pancakes have 10 grams of protein per serving. Personalize your protein needs by using your favorite protein powder or topping with an additional protein-rich ingredient like almond butter.
• Kid-Friendly: Pancakes are a family favorite. Involve your family with measuring or blending and include your kids in personalizing their pancakes with fruit or other toppings.
• Quick And Easy: Making this protein pancake batter could not be easier and everything blends together smoothly in a food processor for quick pancakes and easy cleanup. It’s a good choice for breakfast or even breakfast for dinner!

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🥘 Ingredients

These fluffy vegan high protein pancakes use simple ingredients that you can find at most grocery stores, specialty grocery stores, or online. Here’s what you’ll need:

• Unsweetened Almond Milk: This is a great dairy-free option when you’d like to keep your pancakes vegan. 
• All-Purpose Flour: White all-purpose flour works well in this vegan recipe.
• Vegan Unflavored Protein Powder: You can find protein powder at specialty stores, grocery stores, and online retailers. I recommend using an organic, unflavored, or vegan vanilla protein powder.
• Baking Powder: Baking powder helps your dairy free protein pancakes rise.
• Apple Cider Vinegar: A little bit of vinegar works with the baking soda to give the pancakes a fluffy texture.
• Maple Syrup: Gives this recipe a little sweetness, additional for serving.
• Salt: Balances the sweetness and enhances the flavors.
• Olive Oil Spray: To prevent these eggless protein pancakes from sticking to the pan.

🍲 Ingredient Substitutions

• Plant-Based Milk: If you don’t have almond milk, try another non-dairy milk such as soy milk, oat milk, or coconut milk.
• Unflavored Vegan Protein Powder: Use brown rice protein powder, hemp protein powder, pea protein powder, or your favorite flavored protein powder in these plant protein pancakes.
• Flour: Try buckwheat flour, flax meal, almond flour, or oat flour or make your own oat flour by grinding up rolled oats.
• Sweetener: Use a different sweetener like apple sauce, agave syrup, coconut sugar, or monk fruit. Or add a little bit of vanilla extract instead of the maple syrup to provide sweetness with no added sugar!

🔪 How To Make Vegan Protein Pancakes

Here’s how to make this easy vegan protein pancake recipe. For more detailed instructions and nutrition facts, see the recipe card below.

Combine Wet Ingredients: In a large mixing bowl or in the bowl of a food processor, whisk together the almond milk and apple cider vinegar. Set aside for 5 minutes.

Add Rest Of The Ingredients: Add all remaining wet and dry ingredients into a high-speed food processor and blend until smooth.

Let The Pancake Batter Rest: Allow the vegan protein pancake mix to sit for 10 minutes before using.

Cook Pancakes: Heat a non-stick pan over medium heat and lightly spray with olive oil. When the pan is hot, add ¼ cup of batter to the skillet and cook until bubbles begin to appear.

Flip: Turn these fluffy pancakes over and continue to cook for 3-4 minutes, or until cooked through. Repeat with the remaining batter and place them on a wire rack.

Serve vegan protein powder pancakes topped with coconut yogurt, crushed walnuts, sliced bananas, and a drizzle of maple syrup.

💭 Expert Tips

• Allow Batter to Sit: Let the batter rest for 10 minutes before cooking to allow time for the baking powder to activate.
• Preheat Pan: A hot pan will help your no egg protein pancakes to cook evenly. Make sure your pan is preheated, then spray with olive oil before adding batter.
• Use a Measuring Cup: Use a ¼ cup measuring cup for evenly sized pancakes.
• Watch for Bubbles Before Flipping: When bubbles come to the surface and leave a hole when they pop, the pancakes are ready to be flipped. Flipping pancakes too early will be messy and pancakes may lose their round shape
• Keep Pancakes Warm: If you’re feeding a crowd, keep these vegetarian protein pancakes hot until everyone is ready to eat. Place pancakes on a baking sheet in the oven at 200 degrees until you’re done cooking the batter so you can serve everyone at the same time.
• Select a Low-Sugar Organic Protein Powder: When choosing a protein powder, look for one that’s organic, has no artificial colors or flavors added, is low in sugar (or uses monk fruit or stevia as a sweetener), and has 20 grams of protein per serving. For adults, these are my protein powder picks (including my favorite vegan protein powders), and if you’re making this recipe for kids, I recommend using one of these kid-friendly protein powders!

📖 Variations

You can customize this delicious recipe in so many different ways! Here are some of my favorites:

• Pumpkin Protein Powder Pancakes: Use pumpkin-flavored protein powder instead of regular, and add ½ tsp pumpkin pie spice or cinnamon to the batter!
• Vegan Banana Protein Pancakes: Use banana-flavored protein powder, add 1/4 tsp ground cinnamon, and top with sliced bananas.
• Chocolate Protein Pancakes: Use chocolate protein powder instead of regular for more of a decadent chocolate flavor to these fluffy vegan pancakes with protein powder. Top with vegan chocolate chips!
• Frying: Use healthy fats like vegan butter, olive oil, or coconut oil on the hot griddle before pouring in the batter.

🍽 Serving Suggestions

There are so many ways to use toppings with this vegan protein powder pancake recipe! Here are some of the toppings my family loves:

• Fresh Fruit: Sliced banana, blueberries, strawberries, pear compote, or a mixed fruit compote all taste wonderful with this pancake recipe. 
• Nuts: Try crushed walnuts, chopped almonds, or pecans.
• Spreads: Peanut butter, sunflower seed butter, almond butter, or vegan Nutella!
• Sweet Treats: Try any syrup of choice like maple syrup, blackberry simple syrup, peach simple syrup, agave, strawberry simple syrup, or other fruit syrup. For other sweet toppings, try coconut yogurt, whipped coconut cream, vegan chocolate chips, vegan chocolate sauce, or vegan caramel.

You can also serve these alongside a larger brunch spread that includes this McDonald’s hash browns recipe, this breakfast fruit salad, vegan frittata, omelets, or scrambled eggs!

🙌 Dietary Adaptations

Gluten Free Option: To make these fluffy vegan protein pancakes gluten-free, substitute 1:1 gluten-free flour, almond flour, or oat flour.

Sugar Free Option: Omit the maple syrup, or replace with monk fruit, stevia, or vanilla extract.

🫙 Storage Directions

• Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat pancakes in the microwave for 30 seconds or until heated through.
• Freezing: Store pancakes in an airtight container in the freezer for up to two months. Thaw pancakes in the refrigerator overnight or microwave them until they’re heated.

❓Recipe FAQs

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