Vegan Protein Pancakes (Easy + Fluffy!)

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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!

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.

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 pear compote, or a mixed 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, blackberry simple syrup, agave, other 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.

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.

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. 

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. 

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

❓Recipe FAQs

💭 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!

📋 Recipe Card