Light fluffy vegan pancakes
Protein vegan pancakes. Easy to make eggless high protein pancakes. Made with plant based protein powder, flour, maple syrup, salt and baking powder. Healthy breakfast recipe.
This recipe is
- Vegan and vegetarian
- Dairy free
- Warm and comforting
- Easy to make
- High in protein
- Plant based protein powder – I love using a vanilla, 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.
- 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 dairy free milk.
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.
You can store these in the fridge for about 5 days in an air tight container.
How to freeze pancakes
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.
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.
Can I make these gluten free?
Yes! Just use gluten free flour and a gluten free protein powder.
You can use whole wheat, oat or gluten free flour for this recipe. Whatever type of flour you’d like.
If you don’t have soy milk, use whatever plant based milk you have, or just water.
If you don’t have maple syrup, use coconut sugar or organic sugar.
- To add a little more protein, I love putting nut butters on top.
- Dairy free yogurt
- Maple syrup
More recipes you’ll love
- Vegan banana chocolate chip muffin
- Vegan granola
- Crispy breakfast potatoes
- Super green spirulina smoothie
- Tofu bacon
- High protein overnight oats
Easy protein vegan pancakes
- 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 thick.2 tablespoons maple syrup, 2 teaspoons apple cider vinegar, 1½ 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.
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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