Protein Pancakes (vegan) – Elavegan

Fluffy, delicious healthy protein pancakes made with 5 wholesome ingredients & NO eggs for a vegan, gluten-free, flourless, refined sugar-free, high-protein breakfast, brunch, or dessert!

5-Ingredient Healthy Protein Pancakes Recipe

Occasionally, even with the amount of pulses -like lentils– I consume, I have days where I want to boost my protein intake. Now, I can happily boast about enjoying a hefty dose of plant-based protein thanks to sweet treats like these simple protein pancakes that the whole family (vegan or not) will adore!

These protein powder pancakes are made with just 5 wholesome ingredients and no added sugars (just banana) for a well-balanced combination of protein, complex carbs, and fiber. Plus, along with being loaded with protein, they are low fat and contain no ‘empty calories’ while remaining light, fluffy, and delicious.

Best of all, they are so simple to make (in just one bowl!) and customize with your favorite mix-ins or toppings for an adult and child-approved breakfast, brunch, post-workout treat, or dessert in under 20 minutes.

The protein in these protein pancakes will help keep you feeling full for longer, increase energy, curb snack cravings, and help maintain organ and muscle health. Did I mention you can freeze leftovers, too?

You might also enjoy these high-protein homemade chocolate protein bars, peanut butter oatmeal balls, or peanut butter overnight oats.

The Ingredients and Substitutions

This protein pancakes recipe is packed with plant-based protein, egg-free, and completely vegan, but delicious enough for the whole family to enjoy.

• Oat flour: If you don’t have store-bought oat flour, make it by grinding rolled oats with a blender/processor/coffee grinder into a floury consistency (use certified gluten-free oats if necessary). Alternatively, buckwheat flour may work.
• Dairy-free milk: I like canned coconut milk, though any dairy-free milk should work. I.e., almond milk, oat milk, etc.
• Banana: Mashed banana is a great binding ingredient and adds natural sweetness to these vegan protein pancakes. Unsweetened applesauce also works.
• Plant-based protein powder: I prefer plain or vanilla-flavored protein powder, but you can experiment with flavors, too. I used vanilla WelleCo Nourishing Protein Powder this time, which contains organic pea protein powder and brown rice protein.
• Baking powder: This leavening agent provides lift to create fluffy vegan pancakes.
• Oil: For cooking these banana protein pancakes. I like coconut oil.

For the full ingredients list, measurements, complete recipe method, and nutritional information, please read the recipe card below.

What Could I Add to Protein Pancakes?

• Vanilla extract: If you don’t use vanilla protein powder.
• Cinnamon: Just a dash to add warming depth to the flavor.
• Citrus zest: Orange zest/lemon zest (about 1 tsp) adds a subtle, bright, citrusy flavor.
• Chocolate chips: Use your favorite dairy-free chocolate chips (regular or sugar-free).
• Dried fruit: E.g., blueberries, raisins, cranberries, etc.
• Fresh fruit: Like fresh berries (blueberries, raspberries) or thinly sliced apple/pear.
• Spinach: Add a handful or two to the batter and blend, for extra nutrients.
• Salt: Just a pinch of salt can balance and enhance the flavors in the oatmeal pancakes.

How to Make Healthy Protein Pancakes

• First, mash the banana with a fork in a medium mixing bowl, then stir in the milk.

• Add the remaining ingredients to the bowl and stir/whisk until combined.

• Then, heat a little oil in a large skillet over medium heat. When hot, spoon or pour some of the protein powder pancake batter into the pan (I used a heaped ice cream scoop) and cook over low-medium heat until both sides are golden brown.
• The protein pancakes are ready to flip when you notice small bubbles forming on top of the pancake, and the underside is golden (3-4 minutes), then 1-2 minutes on the other side.
• Repeat with the remaining batter until all the pancakes are ready, and enjoy with your toppings of choice!

Serving Suggestions

Aside from containing a hefty dose of plant-based protein, I love to treat these banana protein pancakes just like regular pancakes to enjoy with all my favorite toppings:

• A pat of vegan butter
• Maple syrup
• Chocolate or caramel sauce
• A simple fruit compote, raspberry jam, plum jam, or other preserves
• A drizzle of your favorite seed or nut butter – like almond butter
• Fresh fruit (like strawberries, raspberries, blueberries, banana)
• A dollop of yogurt or some coconut whipped cream
• A sprinkle of nuts, seeds, coconut flakes, cacao nibs, etc.
• A scoop of dairy-free ice cream (vanilla, caramel, peanut butter, chocolate, etc.)

Feel free to also plan your toppings based on any nutritional goals you have for the meal.

Make Ahead and Storage Instructions

Make-ahead: You can prepare the pancake batter the evening before (minus the baking powder) and store it, covered, in the refrigerator. Bring it to room temperature for 20 minutes, then mix in the baking powder before cooking the pancakes.

Store: Allow the vegan protein pancakes to cool, then store them in an airtight container/Ziplock in the fridge for 3-4 days.

Freeze: Either spread the pancakes in a single layer across a parchment-lined tray to flash freeze until solid OR stack them with parchment paper between each layer (to avoid sticking), then transfer them to a freezer-safe container/bag for up to 3 months. Thaw in the fridge overnight or from frozen in a microwave/toaster oven.

Reheat: Reheat the protein powder pancakes in a toaster oven/microwave (in 15-20 second intervals). For larger batches, reheat them in the oven at 350F/175C, covered with foil, until warm (10-12 minutes).

FAQs

Could I replace the mashed banana?

I often use mashed banana and unsweetened applesauce interchangeably in sweet recipes. Other ‘purées’ may also work, like pumpkin purée or sweet potato purée, but I haven’t tried with this protein pancake recipe.

Can I use this protein pancake batter to make waffles?

Yes, that should work well – just make sure the batter isn’t too thin.

How much protein should I aim to eat each day?

As a general rule, it’s recommended we aim for 0.75g of protein per KG (0.36 grams per lb.) of body weight. However, this will vary based on age, activity level, health goals, etc.

According to the U.S. National Institutes of Health, a sedentary woman of ‘average weight’ requires about 46 grams of protein, and a man requires 56 grams.

Recipe Notes

• Choose a delicious protein powder: Protein pancakes take on the main flavor profile of your protein powder, so make sure it’s one you like.
• Adjust the milk: Different protein types will have different absorbency levels, so adjust the amount of milk to a regular pancake batter consistency.
• Texture may vary: This comes down to the type of protein powder used.
• Don’t over-mix the batter: Even without gluten, the pancakes can become dense if the batter is overworked.
• Preheat the pan: If it’s too cold, the pancakes won’t cook evenly/well at all.
• Cook a test pancake: That way, you can adjust the heat if they are browning too fast, not cooking quick enough, etc.
• To keep the pancakes warm: Stack the cooked pancakes under a clean kitchen towel before serving or in the oven at 200F/93C.

More Gluten-Free Vegan Pancakes and Crepes

If you try this healthy protein pancakes recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.

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