Indulge in a delicious and nutritious breakfast with these vegan protein pancakes! Packed with plant-based protein, they’re a fantastic way to fuel your day, whether you need energy for a morning workout or just want a satisfying start.
These fluffy vegan protein pancakes are easy to make and can be customized with your favorite toppings like maple syrup, peanut butter, or fresh fruit. If you love regular pancakes, you’ll love these even more because they offer extra protein without compromising on taste or texture.
Ingredients & Substitutions For These Vegan Protein Pancakes
To make these easy vegan protein pancakes, you’ll need a few simple pantry staples:
- Oat flour (or ground-up oats)
- Almond milk (or another plant milk like soy milk, cashew milk, or coconut milk)
- Vanilla protein powder (or your preferred plant-based protein powder, such as pea protein powder or brown rice protein powder)
- Baking powder
- Baking soda
- Cinnamon
- Salt
- Ground flax
- Apple cider vinegar
- Cold water
Each ingredient plays a role in making these pancakes fluffy, flavorful, and packed with nutrients. The combination of oat flour and plant-based protein provides a hearty base with a high protein content, while cinnamon and flax add depth of flavor and additional health benefits. If you prefer gluten-free flours, you can swap oat flour for buckwheat flour or almond flour.
Helpful Tools
To make the best vegan protein pancakes, having the right tools on hand can make a difference:
- A non-stick pan or griddle for cooking
- Measuring cups and spoons for accuracy
- A mixing bowl and whisk (or an electric mixer) for smooth batter
- A spatula for flipping pancakes
- A blender (if you’re making oat flour from whole oats)
- A pancake ring (optional, but great for thick pancakes!)
How to Cook Vegan Protein Pancakes
Cooking vegan pancakes is quick and easy! Here are a few different methods to get perfect results every time:
Standard Skillet Method
- Prepare the Flax Egg: Mix 1 tablespoon of ground flax with 3 tablespoons of cold water in a small bowl. Stir well and let it sit for about 5 minutes to thicken.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together oat flour, vanilla protein powder, baking powder, baking soda, cinnamon, and salt.
- Combine Wet Ingredients: Stir in almond milk, apple cider vinegar, and the flax egg. Mix until smooth. If the pancake batter is too thick, add a splash of plant milk to reach your desired consistency.
- Heat the Pan: Lightly grease a non-stick pan with coconut oil or olive oil and place it over medium heat.
- Cook the Pancakes: Pour 1/4 cup of batter onto the pan. Wait until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown.
- Repeat: Continue until all the batter is used. Adjust heat if needed to prevent burning.
Low-Heat Cooking for Extra Fluffy Pancakes
- If you love thick pancakes, cook them over low heat for a longer time. This helps them cook through without burning, resulting in extra fluffy vegan protein pancakes.
Oven-Baked Method (Vegan Sheet Pan Pancakes)
- Spread the pancake batter evenly onto a lined baking sheet and bake at 350°F (175°C) for 15-18 minutes. Once golden brown, slice into squares and serve. This is a great option for meal prepping or feeding the whole family at once!
Pancake Ring Method for Even Thickness
- If you want perfectly round, thick pancakes, use a pancake ring. Pour the batter inside the ring, cook on medium heat, and remove the ring before flipping.
Tips & Tricks for the Best Vegan Protein Pancakes
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for a quick breakfast later.
- Let the batter rest for a few minutes before cooking to help it thicken.
- Use a non-stick pan to prevent sticking and ensure easy flipping.
- Adjust the consistency by adding more plant milk if the batter is too thick or more dry ingredients if it’s too runny.
- Don’t flip too early—wait for bubbles to form and the edges to firm up.
FAQ: Vegan Protein Pancakes
Can I use a different type of non-dairy milk?
Yes! Almond milk, soy milk, oat milk, cashew milk, and even coconut milk all work well in this vegan pancake recipe.
What type of protein powder is best?
A vanilla vegan protein powder works best for flavor and texture. Pea protein powder, brown rice protein powder, and blends like Bob’s Red Mill plant-based protein are great options.
How much protein is in these pancakes?
The protein content varies depending on the type of protein powder used, but you can easily get 10+ grams of protein per serving with the right combination of ingredients.
Can I use whole wheat flour or other flours?
Yes! Whole wheat flour, spelt flour, and buckwheat flour can be used instead of oat flour. If using almond flour, mix it with another flour for better texture.
Can I make banana protein pancakes?
Absolutely! Add mashed bananas to the wet ingredients for extra sweetness and nutrition.
Vegan Protein Pancakes
Ingredients
Dry Pancake Ingredients
- 1 cup ground up oats or oat flour
- 1 cup almond milk
- ½ cup vanilla vegan protein powder
- 1 tbsp baking powder
- 1 tsp cinnamon
- dash of salt
Flat Egg
- 1 tbsp ground flax
- 3 tbsp cold water
Instructions
Flax Egg
- First, make your flax egg by mixing 1 Tbsp of ground flax with 3 Tbsp cold water. Set aside.
Dry Ingredients
- In a large bowl, mix all the dry ingredients together.
- Next, add the milk and flax egg. Mix together. If the batter is a little too thick add a few dashes of plant milk to adjust the consistency.
- Lightly grease a pan on medium heat. I use extra virgin olive oil. Cooking spray would work perfectly!
- Scoop about 1/4 cup of the batter for each pancake onto the heated pan. Cook until little bubbles start to form the the edges of the cakes look cooked and firm.
- Add any of your favourite ingredients in while cooking them like blueberries, vegan chocolate chips, or bananas!
- Top with maple syrup 🍁 berries, vegan whip or whatever toppings you prefer.
- Leftovers can be stored in an airtight container in the fridge or even the freezer to re-heat later on.
- Serve and enjoy!
Video
Notes
Nutrition
Conclusion
These vegan protein pancakes are a delicious, high-protein option for a nutritious breakfast. Whether you’re using vanilla protein powder, oat flour, or trying out different types of protein powders, this is a versatile and easy vegan protein pancake mix.
Perfect for plant-based diets, eco-conscious eaters, and anyone looking to increase their protein intake while enjoying a classic comfort food. So grab your mixing bowl, make a batch, and top them with maple syrup, chocolate chips, or fresh fruit for the best vegan protein pancakes ever!
This recipe was great thank you!! I added some vegan chocolate chips to mine and they turned out so delicious 🤤
Hi Rachelle, thank you so much for the feedback so happy you like the recipe! I also like to add vegan chocolate chips as well!
These vegan pancakes are delicious!
Thanks Rach!
Loved this recipe nice and simple to follow and was a great high protein breakfast meal
So happy you loved it! Simple and high-protein breakfasts are the best!