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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 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!
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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