Vegan High-Protein Blender Pancakes
Fuel your morning with these incredibly easy Vegan High-Protein Blender Pancakes. Made with wholesome rolled oats, unsweetened soy milk, and your favorite plant-based protein powder, these pancakes are gluten-free, oil-free, and come together in just minutes. Perfect for meal prep or a quick weekday breakfast that keeps you satisfied until lunch.
Ingredients
Pancake Batter
- ½ cup rolled oats blended into flour
- 1 scoop vegan protein powder vanilla or unflavoured
- ½ cup unsweetened soy milk + 1-2 tbsp if needed
- ½ teaspoon baking powder
- 1 teaspoon maple syrup or sugar optional, helps browning
- ½ teaspoon pure vanilla extract optional
- 1 pinch salt
Instructions
Blender Method
- Add the rolled oats to a blender and blend until a fine flour forms.
- Add protein powder, baking powder, salt, soy milk, maple syrup, and vanilla extract.
- Blend until smooth, scraping down the sides with a spatula if needed.
- Let the batter rest for 2–3 minutes to allow the oats to hydrate and the batter to thicken slightly.
- Heat a non-stick pan over medium-low to medium heat and lightly grease with a little oil or cooking spray.
- Pour about 1/4 cup of batter per pancake onto the hot pan.
- Cook until bubbles form on the surface and the edges look set and dry. Flip carefully and cook the second side for another 1–2 minutes until golden brown.
Notes
Batter Consistency
If the batter is too thick to pour, add additional soy milk 1 tablespoon at a time until it reaches a smooth, pourable consistency. It should be thick but not paste-like. Resting is Key
Don't skip the 2-3 minute rest! This allows the oats to absorb the liquid, resulting in a fluffier pancake that doesn't fall apart. Protein Powder Choice
Different protein powders (pea, soy, rice, etc.) absorb liquid differently. You may need to adjust the soy milk amount depending on the brand you use. Storage
These pancakes keep well for up to 4 days in the refrigerator. Reheat in a toaster or microwave. They can also be frozen for up to 3 months! Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
If the batter is too thick to pour, add additional soy milk 1 tablespoon at a time until it reaches a smooth, pourable consistency. It should be thick but not paste-like. Resting is Key
Don't skip the 2-3 minute rest! This allows the oats to absorb the liquid, resulting in a fluffier pancake that doesn't fall apart. Protein Powder Choice
Different protein powders (pea, soy, rice, etc.) absorb liquid differently. You may need to adjust the soy milk amount depending on the brand you use. Storage
These pancakes keep well for up to 4 days in the refrigerator. Reheat in a toaster or microwave. They can also be frozen for up to 3 months! Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 1pancake | Calories: 128kcal | Carbohydrates: 14g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 83mg | Potassium: 150mg | Fiber: 3g | Sugar: 2g | Vitamin A: 0.7IU | Vitamin C: 0.7mg | Calcium: 5mg | Iron: 6.7mg
Tried this recipe?Let us know how it was!