Protein pancakes without eggs
Fluffy banana protein pancakes that are also vegan! Only six simple ingredients: vegan protein powder, ripe banana, whole wheat flour, soy milk, salt and baking powder. Healthy quick breakfast that will keep you full all morning.
This recipe is
- healthy (1)
- high in protein
- easy to make
- a delicious post-workout meal
- Vegan vanilla protein powder – I used Vegan pea protein powder. Use whatever you have on hand. I like the vanilla flavor to add a little more flavor to these pancakes. Or use one of your favorite vegan protein powders. If you don’t have vanilla protein powder, use vanilla extract.
- Flour – I used whole wheat flour to make this a little healthier. You can use all purpose flour, or half whole wheat and half all purpose. Bob’s red mill is a good choice. You can also use homemade oat flour, but it makes for more dense pancakes.
- Banana – Make sure it’s ripe. The more spots the banana has on it, the more ripe and sweeter it is.
- Soy milk – I like using soy milk to add some extra protein. Use whatever non-dairy milk you have on hand.
- Salt – This will help bring all of the flavors out. Feel free to leave this out if you’re trying to lower your sodium.
- Maple syrup – To top the fluffy pancakes with. Or use your syrup of choice.
Make sure to oil your griddle or non-stick pan and to let it heat up on medium heat for five minutes before adding the pancake batter. Don’t flip until the you’ve given enough time for the tiny bubbles to pop. This will make sure the pancakes turn out nice and golden brown.
If you want more of a banana flavor, use two bananas in this recipe. But be aware, bananas make the pancakes a little mushy.
Mix together the dry ingredients in one mixing bowl, then the wet ingredients in a separate bowl. Add the dry ingredients into the wet ingredients.
You can also mix everything in a high-speed blender to make this even easier.
To make ahead
If you’d like to meal prep these vegan pancakes ahead of time, cook them all up, then let them cool. Freeze them on a tray in the freezer for an hour.
Then stack them up in a freezer safe bag. Freezing like this prevents them from sticking together.
You can either make the pancake batter ahead of time and store it in the fridge until you’re ready, or make the pancakes. Store them in an airtight container. These keep for about a week in the fridge.
These freeze as well. Just warm them up in a toaster.
To make these gluten free
Just use an all purpose gluten free flour. Works like a charm.
How to serve
Serve with your favorite fruit on top to make a healthy breakfast.
Peanut butter or almond butter are also delicious to add on top and they add some extra protein and healthy fats.
If you’d like some natural sweetness use applesauce instead of syrup on top of these delicious pancakes.
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Banana protein pancakes
- 1 cup flour
- ⅓ cup vegan vanilla protein powder
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1-2 ripe bananas
- 1¼ cups soy milk
- Mix all of the dry ingredients in a large mixing bowl and stir well.1 cup flour, ⅓ cup vegan vanilla protein powder, 1 teaspoon baking powder, ⅛ teaspoon salt
- Add the ripe banana to the mixing bowl and mash with a fork until smooth. Then add the rest of the liquid ingredients. Mix until all of the flour is mixed in.1-2 ripe bananas, 1¼ cups soy milk
- Heat a pan on medium low heat on the stove. Add vegan butter or oil and let the pan heat up for five minutes. Scoop the batter out with a ⅓ cup measuring cup. Let the pancakes cook until the bubbles come up and start to pop, then flip to the other side for a minute or two.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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