Vegan Protein Pancakes - Over 30 GRAMS of Protein!

These super healthy vegan protein pancakes are thick, soft, fluffy and… The recipe is packed with over thirty grams of protein!

The best eggless protein pancakes

Are you looking for a healthy, delicious plant-based breakfast option that will keep you full for hours and doesn’t taste healthy at all?

These vegan protein pancakes are the recipe to try because You’ll never believe how much protein you’ve got per pancake, and all for less than 250 calories.

An extra fluffy bite takes you back to those fluffy classic pancakes you might find at a 50’s style diner, high on top with butter and thick maple syrup.

Breakfast is also super filling, giving you protein and energy in the morning to get through even the busiest of days.

Readers also like these protein brownies

Easy protein pancake recipes

Here are a few of my favorite flavor options, and feel free to come up with your own. It’s so much better than IHOP!

You can even add different mixes to each pancake so the whole family can enjoy their personal favorite flavors.

Blueberry Protein Pancakes: Stir 1/2 cup of berries into the dry ingredients. Or squeeze some fresh or frozen blueberries (or strawberries, raspberries, or cherries) into each pancake right after adding the batter to the pan.

Chocolate Protein Pancakes: Use your favorite chocolate protein powder. Toss a handful of mini chocolate chips into the batter. Top with homemade Nutella.

Banana Protein Pancakes: Stir 1/4 teaspoon of cinnamon into the protein pancake batter. Garnish with sliced banana and chopped walnuts after cooking.

Protein Peanut Butter Pancakes: Stir 2 tablespoons of peanut butter or almond butter into the pancake batter. Gently heat a small bowl with additional peanut butter to drizzle over the finished pancakes.

Also try the popular Banana Oatmeal Cookies

Watch the vegan protein pancakes recipe video above

Healthy ingredients for vegan protein pancakes

What you need for the recipe: Flour or rolled oats, baking powder, your choice of water or milk, a pinch of salt, your choice of vegetable or coconut oil or nut butter, your choice of sweetener and protein powder.

No eggs or flax eggs, no pancake mix, and no banana required!

Flours that work include spelled flour, all-purpose white flour, or oatmeal for gluten-free protein pancakes. Some brands of gluten-free all-purpose flour may also work.

Also included below is an option for flourless and keto low carb protein pancakes made with almond flour.

To increase the plant-based protein even further, look for high-protein milk. For example, using soy milk adds Add an extra five grams of protein to the recipe for a total of up to 35 grams of protein!

Or if you’re counting calories, use almond milk or water.

The healthy breakfast recipe can be low-calorie, low-fat, soy-free, dairy-free, gluten-free, egg-free, oil-free, high-fiber and of course high-protein.

If you’re a fan of those famous Kodiak Power Cakes flapjack and waffle mixes, hopefully you’ll love these homemade pancakes too.

Don’t feel like pancakes? Instead, make a batch of vegan waffles or vegan French toast.

What kind of protein powder should you use in the recipe?

You have so many protein powder options at the grocery store these days.

Look around the vitamin or health foods department and you’ll see pea protein, soy protein, brown rice protein, pumpkin seed protein, and hemp protein amidst the non-vegan protein, casein, collagen, and whey protein powders on the shelves.

I used plant-based pea protein powder for these vegan protein pancakes.

Try different brands to find your favorite and feel free to let us know which brand and flavor you used as it can be very helpful to other readers.

I prefer to use plain unsweetened protein powder as I find some flavored varieties have an artificial aftertaste. If you have a favorite spice or vanilla protein powder, feel free to try and share it here.

If you prefer pancakes without protein powder, try these vegan pancakes.

How to make vegan protein pancakes

Mix all dry ingredients in a medium-sized mixing bowl. Add blueberries, chocolate chips, or other ingredients of your choice if desired.

Whisk together the wet ingredients into a protein pancake batter. Depending on the type of flour and protein powder you use, you may need to add more liquid.

Grease a non-stick skillet with oil spray, coconut oil, or vegan butter. Place it on the stove and turn the heat down to medium.

You can test if the pan is done by adding a drop of water. When the water sizzles, the pan is hot and ready to make pancakes.

Pour small ladlefuls of batter into the pan, leaving some space between each pancake as it will spread as it cooks. Turn the heat down to low.

If the edges look dry, flip each pancake with a spatula and continue cooking for a minute or two. Go to a plate and re-grease the pan after each set of vegan protein pancakes.

Top with maple syrup or pancake syrup, vegan butter or powdered sugar and raspberries or strawberry slices and coconut whipped cream.

Tips for the best protein pancakes

Making smaller pancakes or silver dollar pancakes will help them cook more evenly so they aren’t crispy or burnt on the edges and still raw in the middle. I typically get six to eight pancakes from this recipe for one serving.

Another way to prevent pancakes from cooking unevenly is to cook the pan or griddle on low heat rather than medium or high heat.

For fluffy pancakes, I recommend letting the batter rest for about 10 minutes, as it will thicken as it stands. If you prefer thinner pancakes or crepes, add more water.

Save protein pancakes

Let leftovers cool on a plate before stacking in an airtight container. Place a sheet of baking paper or parchment paper between each pancake to prevent them from sticking together when defrosting.

Store pancakes in the refrigerator for three to four days. Or freeze leftover pancakes for up to two months and thaw in the microwave, on the stovetop, or in a warm oven.

To save time in the morning, you can make the vegan pancake batter the night before and store it in a covered container in the fridge.

Use leftover protein powder in protein pudding

Recipe for pancakes with plant-based protein

1/3 Cup Flour (or try these keto pancakes)
1/3 Cup protein powder (26g)
1 1/2 tsp Baking powder,
about 1/4 teaspoon salt
3/4 Cup milk of your choice or water or more as needed
2 tsp oil or nut butter, or omit for fat-free
1 tablespoon Sugar or sweetener of your choice or omit for savory

The vegan protein pancake recipe works with spelled, white, gluten-free all-purpose, or oat flour. Feel free to try other flours and report back with results when you do.Mix together dry ingredients, then add wet to make a pancake batter. Some flours and protein powders require more liquid, so add more until you reach a batter consistency. For super fluffy pancakes, let the batter rest for 10 minutes. Grease a non-stick pan well. Heat on medium. When the pan is hot (test by adding a drop of water – if it sizzles, the pan is done), drop in small ladlefuls of batter and turn the heat down to low. Make smaller pancakes so they cook evenly. If the edges look dry, turn with a spatula and cook for about another minute. Re-grease the pan after each set of vegan protein pancakes.View nutritional information