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easy healthy plant based egg free vegan protein pancakes recipe topped with banana on a white plate
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5 from 10 votes

Vegan Protein Pancakes

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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Brunch
Cuisine: American, Vegan
Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
Servings: 5 servings
Calories: 215kcal
Author: Anjali Shah

Ingredients

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

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.
Expert Tips
  • Gluten-Free: To make gluten-free pancakes, use gluten-free flour such as a 1:1 baking blend or oat flour.
  • Let the Batter Rest: Allow the batter to sit for 10 minutes before using.
  • Make Uniform Pancakes: For equal-sized pancakes, use a 1/4 cup measuring cup to scoop the pancakes onto the skillet.
  • 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. If you’re not sure where to start with selecting a protein powder, check out my protein powder picks and 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