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. High protein, egg free, quick breakfast that will keep you full all morning.
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Why you'll love this recipe
- Nutritious: Made with whole wheat flour, bananas and soy milk for added nutrients.
- Vegan: Completely plant-based and free from eggs and dairy.
- High in Protein: Packed with plant protein thanks to vegan protein powder and soy milk.
- Easy to Make: Requires just six simple ingredients.
- Filling: Keeps you satisfied all morning.
- Great Post-Workout Meal: Perfect for refueling your body with plant-based protein.
- Meal Prep-Friendly: Make a batch ahead of time and freeze for quick breakfasts all week.
If you'd like some more delicious and easy vegan breakfast ideas, make sure to check out these Vegan French Toast, Vegan Breakfast Burrito Bowl or these Vegan Egg Muffins next!
Ingredient Notes
- Vegan Vanilla Protein Powder: I used vegan pea protein powder, but you can use any plant-based protein powder you prefer. If you don't have vanilla protein powder, add a splash of vanilla extract for flavor.
- Flour: Whole wheat flour adds extra fiber, but you can substitute with all-purpose flour, a mix of both, or even homemade oat flour for denser pancakes. Use gluten-free flour for a gluten-free version.
- Banana: Make sure it’s ripe; the more spots, the sweeter the banana. You can use two bananas for a stronger flavor, but note this may make the pancakes softer.
- Soy Milk: Adds extra protein, but any non-dairy milk will work.
- Salt: Enhances flavor, but can be omitted for a lower-sodium option.
- Maple Syrup: A delicious topping, but feel free to use any syrup you like.
Step by step directions
Step one: In a mixing bowl, combine the protein powder, flour, salt, and baking powder.
Step two: Mash the banana in a bowl, add the soy milk, and gradually mix in the dry ingredients until a smooth batter forms.
Step three: Heat a lightly oiled griddle or non-stick pan over medium heat. Pour pancake batter onto the griddle and cook until bubbles form and pop, then flip and cook until golden brown.
Step four: Top these fluffy pancakes with maple syrup, fresh fruit, or your favorite nut butter for added protein.
Substitutions and Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of whole wheat flour to make these pancakes gluten-free. Bob's Red Mill or King Arthur Gluten-Free All-Purpose Flour are great options.
- Flour: For a lighter texture, use all-purpose flour, or mix half whole wheat and half all-purpose flour. Oat flour can also work, but it will create denser pancakes.
- Milk: Swap soy milk with other non-dairy milks, like almond milk, oat, or coconut milk. Soy milk adds protein, but any plant-based milk will do.
- Protein Powder: Use any vegan protein powder—chocolate, vanilla, or unflavored. If you don’t have protein powder, try adding 1-2 teaspoons of vanilla extract for flavor, and some silken tofu.
- Bananas: Add an extra banana for a stronger banana flavor, but note this may make the pancakes a bit softer.
- Reduced sugar: Use applesauce or agave instead of maple syrup for topping to reduce sugar or for a different natural sweetener.
Helpful tips
Preheat the Pan: Ensure your frying pan is hot enough to get that perfect golden brown color, before adding in the pancake batter.
Don’t Flip Too Early: Wait for bubbles to form and pop before flipping to avoid breaking.
Meal Prep: Make a big batch of these for the week and store them in the freezer or fridge. To warm them up, pop them in a toaster oven or toaster each morning.
Storing tips
Fridge: Store leftover pancakes in an airtight container in the fridge for up to a week.
Freezer: Cook, then cool the pancakes. Layer them in a single layer on a tray in the freezer for one hour, then store in a freezer-safe bag. To warm them up, pop them in a toaster oven or toaster.
Serving suggestions
Serve with your favorite fruit, peanut butter, or almond butter for added protein.
Use applesauce or your favorite healthy topping to add natural sweetness.
For a well rounded breakfast, cook up some of this Easy Tofu Bacon and a side of Scrambled Tofu Eggs.
Recipe FAQs
Make sure not to over mix the batter; small lumps are okay. Let the batter rest for a few minutes to allow the baking powder to activate, and cook on medium heat until bubbles form before flipping for perfectly fluffy pancakes. Adding a teaspoon of apple cider vinegar to the batter also helps the baking powder to activate even more, creating fluffy pancakes.
Any vegan protein powder works, but a vanilla-flavored pea protein or a blend like Vega or Orgain will add extra flavor to the pancakes. Chocolate protein powder can also be a fun twist for a different flavor.
Absolutely! Cook the pancakes, let them cool completely, and freeze them on a tray for about an hour. Once frozen, stack them in a freezer-safe bag. Reheat in a toaster or on a skillet for a quick breakfast
Yes, these banana protein pancakes are completely egg-free. Instead of eggs, ripe bananas provide natural binding and moisture, while vegan protein powder and flour help create the perfect pancake texture.
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📖 Recipe
Banana protein pancakes
Equipment
Ingredients
- 1 cup flour
- ⅓ cup vegan vanilla protein powder
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1-2 ripe bananas
- 1¼ cups soy milk
Instructions
- 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.
Notes
Nutrition
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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