Protein Pancakes (Vegan)

Start your day off right with these hearty, healthy, and satisfying vegan protein pancakes! Made with plant-based protein and a few other pantry staples, you'll love how fluffy and tender they are! Serve them with classic toppings like dairy-free butter, fresh fruit, and maple syrup.

❤️ Why you’ll love this recipe

• Easy: Just like regular pancakes, all you need to do to make vegan protein pancakes is combine the wet and dry ingredients and cook them in a skillet.
• Hearty: With the addition of vegan protein, these pancakes will keep you full and energized for hours! You can even take them as an on-the-go snack.
• Customizable: Try different protein flavors, use gluten-free flour instead of all-purpose flour, and switch up the toppings to suit your preferences.
• Allergy-friendly: There are no eggs or dairy products in this recipe! Plus, it’s easy to prepare a gluten-free version, making it suitable for almost everyone.

What are vegan protein pancakes?

Vegan protein pancakes are a plant-based version of traditional pancakes, featuring a protein-rich, dairy-free, and egg-free batter. They are a seriously satisfying and healthy breakfast option for anyone looking to consume less eggs and dairy.

Each pancake is fluffy, moist, and sweet, so your whole family will love them! The batter comes together with just 6 ingredients, making this recipe ideal for busy mornings when you need to get breakfast on the table quickly.

Serve vegan protein pancakes on their own as a filling snack, or with more indulgent toppings like dairy-free butter, maple syrup, fresh fruit, and oat milk whipped cream.

Why aren’t pancakes vegan?

Oftentimes, pancake recipes contain non-vegan ingredients like eggs, milk, and butter. However, you may be surprised to know that you don’t need to “replace” these ingredients with vegan substitutes.

Simply omit them for an equally light, fluffy, and tender breakfast option. Alternatively, you can make easy vegan swaps like oat milk instead of dairy milk, vegetable oil in place of eggs, and dairy-free butter instead of regular butter.

Ingredients & Substitutions

• Protein powder: Vegan protein powder makes the pancakes much more filling and hearty. I prefer vanilla Ritual protein powder, but you can use your favorite brand and flavor. Some other options include Vega, Garden of Life, and Sun Warrior.
• All-purpose flour: Provides structure and a perfectly tender base for vegan protein pancakes. If you want to make these pancakes gluten-free, you can substitute a 1:1 gluten-free flour blend.
• Sugar: Adds a touch of sweetness to the batter. If you want to reduce the sugar content or use a different sweetener, try alternatives like maple syrup, agave, or stevia.
• Baking powder: I use baking soda as my leavening agent, which helps the pancakes rise and turn out fluffy. If you don't have baking powder, you can substitute it with ½ teaspoon of baking soda for a similar effect.
• Salt: Enhances the other ingredients and balances the sweetness in the pancakes. I suggest fine-ground salt for an even distribution of flavor.
• Water: If you want to add a little more flavor to the batter, try substituting the water with plant-based milk like almond, soy, or oat milk.
• Vegan butter: To help prevent sticking and to add a slightly crisp texture to the outside of the pancakes. You can use any vegan butter or neutral-flavored oil like vegetable oil, canola oil, or sunflower oil.

How to make vegan protein pancakes

• Step 1: First, toss all the dry ingredients into a mixing bowl and give them a good stir until they're nicely combined.

• Step 2: Next, pour in the water and mix it until just combined. Be careful not to over mix the batter to prevent tough pancakes. Let it sit for about 5 minutes.

• Step 3: Warm up a non-stick pan on low heat for about 3 to 4 minutes. Once it's nice and hot, add some vegan butter or oil, and spoon about ⅓ cup of batter onto the pan.

• Step 4: Keep an eye out for bubbles forming on the top and the edges starting to look a little dry. Flip it over and cook the pancake on the other side until it’s golden brown.
• Pro tip: Between each pancake, give the pan a quick wipe with a kitchen towel and re-grease it to keep the next batch from sticking.

• Step 5: Lastly, serve a warm stack of vegan protein pancakes with your favorite toppings and dig in!

What to serve with vegan protein pancakes

Once your vegan protein pancakes are all cooked, create the ultimate breakfast or brunch feast with toppings like these:

• Fresh berries
• Sliced bananas
• Maple syrup or Orange Syrup
• Oat milk whipped cream or Coconut Whipped Cream
• Vegan butter
• Nut butter
• Vegan yogurt

Storage & reheating

If you end up with leftover vegan protein pancakes or want to make them in advance for meal prep, just keep these storage and reheating tips in mind:

• Fridge: Store leftover pancakes in an airtight container for up to 3-4 days in the fridge.
• Freezer: Wrap the pancakes individually and store them in a freezer-safe bag or container for up to 3 months. Just make sure to let them fully cool before freezing.
• Reheating: Reheat your vegan protein pancakes in a microwave, toaster, or oven until warmed through. You can also reheat them in an air fryer if you have one!

Variations

• Gluten-free: Use a 1:1 gluten-free flour blend and double-check that the protein powder is also gluten-free.
• Sugar-free: Substitute sugar with a sugar-free sweetener like stevia or monk fruit.
• Chocolate: Add cocoa powder or chocolate chips to the batter for a rich and decadent twist.
• Blueberry: Fold fresh or frozen blueberries into the batter right before cooking your vegan protein pancakes.
• Nutty: Mix in chopped nuts, like pecans, walnuts, or almonds, for a crunchy texture.

Top tips

• Use a non-stick pan: To prevent the pancakes from making a sticky mess, use a non-stick pan.
• Let the batter rest: Let the batter rest for about 10 minutes. This allows the consistency to thicken slightly, resulting in better pancakes.
• Clean the pan: Wipe the pan clean and add a little butter between batches.
• Don't over mix: To keep your pancakes fluffy and tender, don’t over mix the batter.

FAQ

Similar recipes

If you enjoyed this vegan protein pancake recipe, be sure to check out some more of my favorite breakfasts like these:

• Flaxseed Pudding: A quick and easy vegan breakfast with berries and nut butter. 
• Ginger Turmeric Shot: Vitamin, mineral, and antioxidant-packed drink.
• Vegan Strawberry Protein Shake: A fruit-forward shake that’s rich in protein.
• Tropical Mango Smoothie: Creamy mango smoothie topped with crunchy granola.