These fluffy vegan pancakes are easy to make, eggless and high protein. Made with easy-to-find ingredients like plant based protein powder, flour, maple syrup, salt and baking powder. This healthy breakfast recipe can be whipped up in 30 minutes or less.
Jump to:
❤️ Why you’ll love this recipe
- Contain 15 grams of protein per serving (3 pancakes)
- Made with simple ingredients that you probably already have in your pantry.
- Vegan, vegetarian, dairy free and healthy.
- The extra protein helps you to feel more full.
- Warm and comforting and easy to make.
- Easily adjustable to try different flours, or toppings.
🥞 Ingredients notes
- Plant-based protein powder – I love using a vegan vanilla protein powder like a pea protein powder. The vanilla adds a nice flavor to these pancakes.
- Flour – You can use whole wheat flour to make these more healthy, or oat flour. All purpose flour also works well.
- Baking powder – This will give the pancakes a nice lift and fluff.
- Apple cider vinegar – This will react with the baking powder, making the pancakes even more fluffy. When you mix the vinegar with the soy milk it creates a vegan buttermilk.
- Maple syrup – This adds a little bit of sweetness.
- Soy milk – Soy milk has the most protein out of most of the plant-based milk alternatives. You can also use water or any other plant milk like oat milk.
↩️ Substitutions & Variations
You can use whole wheat, gluten free flour or oat flour (like in these banana oat pancakes) for this recipe. Whatever type of flour you’d like.
If you don’t have soy milk, use whatever non-dairy milk you have, or just water.
If you don’t have maple syrup, use coconut sugar or organic sugar.
Add in blueberries or dairy free chocolate chips for extra flavor. You can also add smashed bananas to make banana protein pancakes.
👩🍳Expert tips
- Try not to over mix your pancakes. Just mix enough that everything is blended together. Lumps are ok.
- If you don’t have plant based milk, feel free to use water.
- Let the batter sit for a few minutes after mixing, to give the vinegar time to react with the baking powder to make the pancakes fluffy. I like to wait to heat up my pan until after making the batter, this gives the batter time to sit.
- Let your skillet warm up for at least five minutes before putting the batter on it. Make sure you put oil or vegan butter on it so it doesn’t stick.
- To keep pancakes warm, put them on a plate and then cover them. Or keep them in the oven on low.
🔪 Directions
Step one – Add all of the dry ingredients to a large mixing bowl and stir well.
Step two – Mix the wet ingredients together in a separate bowl and stir well.
Step three – Mix the wet and dry ingredients together and stir until everything is mixed. Add more liquid if needed, but not too much. If the batter is too thin, the pancakes won’t get fluffy pancakes. Let the batter rest for a few minutes while you heat your skillet up.
Step four – Heat up a skillet or non-stick pan on medium high heat and add coconut oil for at least 2 minutes. Add ¼ cup of pancake batter per pancake. Let it cook for 3 minutes or until the bubbles on top start to pop, or until they become golden brown. Flip and cook on the other side for 2 minutes.
❄️ Storing tips
Fridge
You can store these in the fridge for about 5 days in an airtight container.
Freezer
Let the pancakes cool completely. Then lay them out on a baking sheet. Place them in the freezer for about 30 minutes. Once they’ve frozen separately, stack them in a freezer friendly bag and freeze.
♨️ Reheating
The best way to reheat pancakes is in a toaster oven. You can also use an air fryer. A microwave will make them a bit soggy.
🍌 Topping ideas
- To add a little more protein, I love putting almond butter or peanut butter on top for some extra protein.
- coconut yogurt or any other dairy-free yogurt
- Fresh fruit like peaches, nectarines, berries, bananas
- Maple syrup
- Apple sauce is a great replacement for maple syrup.
☕️ Serving suggestions
If you’re making a big Sunday breakfast, serve these with some tofu bacon and vegan scrambled egg! To add some more vegetables to your morning, serve these fluffy vegan pancakes with a spirulina smoothie or
❓ FAQ’s
Yes! Just use gluten free all purpose flour or almond flour and a gluten free protein powder.
Yes! These pancakes are great to meal prep at the beginning of the week and then store in the freezer. Just heat them up in a toaster oven.
🥣 More recipes you’ll love
If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!
📖 Recipe
Easy protein vegan pancakes
Equipment
Ingredients
- 1 cup all purpose flour
- ¼ cup plant based protein powder
- ½ teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons maple syrup
- 2 teaspoons apple cider vinegar
- 1⅓ cups soy milk
Instructions
- In large mixing bowl, add all of the dry ingredients and stir well.1 cup all purpose flour, ¼ cup plant based protein powder, ½ teaspoon salt, 1 tablespoon baking powder
- Add in the wet ingredients and stir until mixed. Add more soy milk if the batter is too dry and thick. Be aware if batter is too thin, the pancakes won't be as fluffy.2 tablespoons maple syrup, 2 teaspoons apple cider vinegar, 1⅓ cups soy milk
- Heat up a non stick skillet on medium low heat and add some oil to the pan. Scoop out ¼ cup of batter and add to the pan. Flip them once the bubbles pop. Top with your favorite toppings like peanut butter, blueberries or maple syrup.
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.
Leave a Reply