Return to top
featured in… The Huffington Post CookingLight Reader's Digest Women's Health BuzzFeed Glamour Whole Foods Oprah Winfrey Network CNN Food Network Healthline Shape

Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Vegan Protein Pancakes (Easy + Fluffy!)

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
Share This:

Vegan protein pancakes are super easy to make, are light, fluffy and require just a few simple ingredients. It’s easy to customize, ready in less than 30 minutes, and can be made gluten free as well. It’s the perfect breakfast for the whole family, and is great for meal prep too!

easy healthy plant based egg free vegan protein pancakes recipe topped with banana on a white plate

This vegan pancake recipe is a good choice for a delicious breakfast. They are made with almond milk, baking powder, unflavored protein powder, and maple syrup. They have enough protein to keep you full all the way until lunch!

Top them with fresh berries, chopped nuts, coconut yogurt, and maple syrup or try one of our fluffy vegan pancakes variations below!

Latest Recipe Video!

👩🏽‍🍳 Why This Recipe Works

  • Made with whole foods
  • Super fluffy pancakes
  • A little protein punch
  • Kid friendly!
  • 10 grams of protein per serving!
  • Quick meal
  • No artificial flavors
  • Best vegan protein pancakes recipe ever!

🥘 Ingredients

These fluffy vegan protein pancakes use simple ingredients that you can find at most grocery stores, specialty grocery stores, or online. Here are some helpful details about each ingredient.

ingredients for easy healthy plant based egg free vegan protein pancakes recipe

Unsweetened Almond Milk: This is a great dairy-free option when you’d like to keep your protein powder pancakes vegan. If you don’t have almond milk, try another plant milk or non-dairy milk like soy milk, oat milk, or coconut milk.

Apple Cider Vinegar: A little bit of vinegar gives the pancakes the balance they need for the protein powder. 

All-Purpose Flour: Regular white flour works well with this vegan recipe. To make vegan gluten free pancakes, you can substitute gluten-free options like 1:1 gluten free baking flour (Bob’s Red Mill has a great option), almond flour, or even oat flour.

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, but you can use your favorite vegan protein powders! Brown rice protein powder, hemp protein powder, or pea protein powder would all work well, and just about any flavored protein powder would work too.

Baking Powder: This is important to help your pancakes rise and make them fluffy.

Salt And Maple Syrup: Maple syrup gives this recipe a little sweetness, and a little salt balances the sweetness and enhances the best flavors. 

Pancake Topping Ideas

There are so many ways to use toppings with this vegan protein pancake recipe! Here are some of the toppings we love:

  • Fresh Fruit: Sliced banana, blueberries, strawberries, or fruit compote all taste wonderful with this pancake recipe. 
  • Chopped Nuts: Crushed walnuts, chopped almonds, or pecans all taste great!
  • Spreads: Try peanut butter, almond butter or Nutella!
  • Sweet Treats: Maple syrup, agave, fruit syrup (or your syrup of choice), coconut yogurt, whipped coconut cream, vegan chocolate chips, vegan chocolate sauce, or vegan caramel all make these low calorie protein pancakes feel like dessert!

📖 Variations

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

  • Pumpkin Protein Powder Pancakes: Use pumpkin flavored protein powder instead of regular, and add in 1/2 tsp pumpkin pie spice to the batter!
  • Vegan Banana Protein Pancakes: Use banana flavored protein powder, add 1/4 tsp ground cinnamon, and top with fresh sliced bananas.
  • Flour: If you want to use gluten-free flour, try buckwheat flour, flax meal, almond flour, or oatmeal flour (you can also 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.
  • Chocolate Protein Pancakes: Use chocolate protein powder instead of regular. Top with vegan chocolate chips!
  • Frying: Use healthy fats like vegan butter, olive oil, or coconut oil to the hot griddle before pouring in the batter.

🔪 Instructions

Here is how to make these easy vegan protein pancakes. 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.

dry ingredients in a blender

Mix With Rest Of The Ingredients: Add all ingredients into a high-speed food processor and blend until smooth. Allow the pancake batter to sit for 10 minutes before using.

pancake batter in a blender

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

batter on a griddle

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

pancakes in a griddle pan

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

pancakes about to be flipped

❓Recipe FAQs

What’s the difference between protein pancakes and regular pancakes?

The main difference between protein and regular pancakes is the addition of protein powder. Some protein pancake recipes use Greek yogurt or nut butter instead of (or in addition to) protein powder to increase the protein.

Protein pancakes tend to be lower in carbs, higher in protein, and lower in sugar than regular pancakes too – which makes them must healthier!

Are protein pancakes healthy?

Yes, these plant based protein pancakes are super healthy! 2 good sized pancakes has only 200 calories and 10 grams of protein. If you use almond flour or oat flour, you’ll get an additional fiber boost too! And if you add fresh fruit as a topping instead of syrup, you’ll make them even healthier.

How can I store these vegan protein powder pancakes?

Store the pancakes in an airtight container in the refrigerator for up to 4 days. To reheat them, place them on a plate in the microwave for 30 seconds. 

You can also freeze leftover pancakes! Keep them in an airtight container in the freezer for two months. You can put them in the refrigerator overnight to thaw or microwave them until they’re heated. 

How to serve these egg free protein pancakes?

You can serve these pancakes all on their own, or with toppings like berries, vegan whipped cream, or syrups/sauces. You can also serve these alongside a larger brunch spread that includes hash browns, fruit salad, a frittata or omelettes and scrambled eggs!

If you’re feeding a crowd, you can make a big batch of the pancakes and keep them hot until everyone is ready to eat. You can keep them warm in the oven set at 200 degrees. Place pancakes on a baking sheet in the oven until you’re done cooking the batter so you can serve everyone at the same time.

💭 Expert Tips

  • Allow the batter to sit for 10 minutes before using it so that the baking powder has time to activate. This will make your pancakes even fluffier. 
  • Use a ¼ cup to measure out the batter to ensure consistency and even sized pancakes.
  • Add vanilla extract to the batter to give these eggless protein pancakes that distinct vanilla flavor.
  • To make this recipe gluten free substitute the all purpose flour for gluten free flour.
  • When choosing a protein powder, try to pick one that’s organic, that has no artificial colors or flavors added, that’s 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, and if you’re making this recipe for kids, I recommend using one of these kid friendly protein powders!
easy healthy vegan protein pancakes recipe topped with banana on a white plate

🥞 More Pancake Recipes!

If you love these high protein vegan pancakes, here are some other recipes that you’ll love too!

If you have tried this recipe, then please rate it and let me know how it turned out in the comments below!

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food!

📋 Recipe Card

easy healthy plant based egg free vegan protein pancakes recipe topped with banana on a white plate
Print Recipe
5 from 6 votes

Vegan Protein Pancakes

Vegan protein pancakes are super easy to make, are light, fluffy and require just a few simple ingredients. It's easy to customize, ready in less than 30 minutes, and can be made gluten free as well. It's the perfect breakfast for the whole family, and is great for meal prep too!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Brunch
Cuisine: American, Vegan
Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
Servings: 5 servings
Calories: 215kcal
Author: Anjali Shah

Ingredients

  • 1 cup Unsweetened Almond Milk
  • 2 tsp Apple Cider Vinegar
  • 1 cup All Purpose Flour can also use whole wheat flour, gluten free flour, or oat flour
  • ¼ cup Vegan Unflavored Protein Powder
  • 1 tsp Baking Powder
  • tsp Salt
  • 2 tbsp Maple Syrup

Toppings

  • 1 Banana, Sliced
  • ½ cup Plain Coconut Yogurt
  • ¼ cup Crushed Walnuts
  • Maple Syrup

Instructions

  • In a small mixing bowl whisk together the almond milk and apple cider vinegar. Set aside for 5 minutes.
  • Add all ingredients into a high speed food processor and blend until smooth. Allow the batter to sit for 10 minutes before using.
  • Heat a skillet over a medium heat and lightly spray with olive oil.
  • When hot, add ¼ cup of batter to the skillet and cook until bubbles begin to appear.
  • Turn the pancake over and continue to cook for a further 3-4 minutes or until cooked through.
  • Repeat with remaining batter.
  • Serve topped with coconut yogurt, crushed walnuts, sliced bananas and a drizzle of maple syrup.

Video

https://youtu.be/78H1TKT0QtM

Notes

  • Allow the batter to sit for 10 minutes before using.
  • Using a ¼ cup to measure out the batter ensures consistency and even sized pancakes.
  • Optional toppings to serve with pancakes are fresh berries, whipped coconut cream, vegan chocolate chips or even vegan chocolate sauce.
  • Store the pancakes in an airtight container in the fridge for up to 4 days or in the freezer for 2 months.
  • To make this recipe gluten free substitute the all purpose flour for gluten free flour.
  • Any plant based milk will work in this recipe.
  • When choosing a protein powder, try to pick one that’s organic, that has no artificial colors or flavors added, that’s 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, and if you’re making this recipe for kids, I recommend using one of these kid friendly protein powders!
  •  

Nutrition

Serving: 2pancakes | Calories: 215kcal | Carbohydrates: 33g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 197mg | Potassium: 295mg | Fiber: 2g | Sugar: 10g

Posted In…

Breakfast ·

Whether it’s a quick smoothie or indulgent (but guilt-free) pancakes, my breakfast recipes have everything you need to start your day off right.

These recipes are healthy, filling, and easy to make!

8 responses to “Vegan Protein Pancakes (Easy + Fluffy!)”

Leave a Reply

Your email address will not be published.

Recipe Rating




Subscribe to newsletter

Copyright 2022 The Picky Eater®, LLC. All rights reserved.