• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Damn Tasty Vegan
  • Recipe index
  • Summer Cookout
  • Lifestyle
  • About
  • Contact
menu icon
go to homepage
  • Recipe index
  • Summer Cookout
  • Lifestyle
  • About
  • Contact
  • Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipe index
    • Summer Cookout
    • Lifestyle
    • About
    • Contact
  • Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Vegan Breakfast

    Fluffy vegan protein pancakes

    Published: Jan 26, 2022 · Modified: Mar 6, 2023 by Maria · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    Stack of vegan protein pancakes on a plate

    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.

    Stack of protein vegan pancakes on a plate topped with blueberries and peanut butter
    Click here to subscribe
    Jump to:
    • ❤️ Why you’ll love this recipe
    • 🥞 Ingredients notes
    • ↩️ Substitutions & Variations
    • 👩‍🍳Expert tips
    • 🔪 Directions
    • ❄️ Storing tips
    • ♨️ Reheating
    • 🍌 Topping ideas
    • ☕️ Serving suggestions
    • ❓ FAQ’s
    • 🥣 More recipes you’ll love
    • 📖 Recipe

    ❤️ 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

    Ingredients for high protein vegan pancakes in their separate small bowls.
    • 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.

    Dry ingredients for vegan protein pancakes in a mixing bowl.

    Step two – Mix the wet ingredients together in a separate bowl and stir well.

    Click here to subscribe
    A hand pouring apple cider vinegar into soy milk to make vegan buttermilk.

    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.

    Vegan protein pancakes batter in a mixing bowl with a rubber spatula.

    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.

    Are you a busy vegan? Click here to download my FREE Guide "Effortless Vegan Cooking: Time and Money Saving Hacks You Need to Know"!
    Vegan protein pancakes cooking in a skillet with bubbles on top of the pancakes.

    ❄️ 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

    Can I make these gluten free?

    Yes! Just use gluten free all purpose flour or almond flour and a gluten free protein powder.

    Can I freeze these?

    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

    • Close up of vegan banana chocolate chip muffins
      Easy Vegan Banana Chocolate Chip Muffins
    • Wooden bowl filled with vegan granola and wooden spoon.
      Easy vegan granola (oil free, gluten free)
    • Skillet with crispy breakfast potatoes topped with ketchup
      Crispy breakfast potatoes
    • Overhead view of protein overnight oats in small glass mason jars.
      High protein overnight oats

    If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!

    📖 Recipe

    Stack of protein vegan pancakes on a plate topped with blueberries

    Easy protein 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.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 9
    Calories: 90kcal
    Author: Maria
    Prevent your screen from going dark

    Equipment

    • Non-stick pan
    • Spatula

    Ingredients

    US Customary or Metric
    • 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

    Calories: 90kcal | Carbohydrates: 15g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 319mg | Potassium: 75mg | Fiber: 1g | Sugar: 4g | Vitamin A: 137IU | Vitamin C: 3mg | Calcium: 136mg | Iron: 2mg
    Tried this recipe? Tag me today!Mention @DamnTastyVegan or tag #DamnTastyVegan!

    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.

    « Easy dairy free ricotta with tofu and cashews
    Vegan broccoli cheddar soup »

    About Maria

    Maria is the creator of the blog and YouTube channel Damn Tasty Vegan. She has been a vegetarian since 2005 and vegan since 2015. She loves showing new vegans how easy and delicious living a vegan lifestyle can be. She is passionate about animal welfare and strives to help change the way animals are viewed and treated, by helping people transition to a vegan lifestyle.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Woman with sunglasses sipping a green juice with a straw.

    Hi, I'm Maria Rose! I'm a professional singer by night, and recipe developer by day. I run this blog and am also the creator of the One Month (30 minute) Meal Plan. I love helping people learn how to cook easy and delicious plant based meals.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Father's Day Cookout

    • Piece of vegan steak on a plate with broccoli and a baked sweet potato.
      Vegan steak
    • Bowl of vegan pasta salad
      Grilled Vegetable Garden Pasta Salad (Dairy Free)
    • Close up of vegan ribs on a cutting board
      Meaty vegan ribs
    • Vegan potato salad in a large glass bowl.
      Easy Vegan Potato Salad
    • Close up of shredded vegan chicken in a pan
      Easy Vegan Chicken (Seitan)
    • Quinoa black bean salad in a glass serving bowl.
      Easy Quinoa and Black Bean Salad (High Protein)

    Popular Posts

    • Sticky glazed maple miso tofu in a pink bowl on top of rice.
      Sticky Glazed Maple Miso Tofu
    • Vegan Jackfruit Nachos
      Easy jackfruit nachos
    • Piece of bread dipped in vegan fondue
      Easiest vegan fondue (dairy free cheese fondue)
    • Crispy tofu cubes in a glass bowl.
      How to make crispy tofu
    • Baked potato without foil on a plate topped with butter.
      Perfect baked potato (without foil)
    • Close up of banana protein pancakes with bananas and strawberries on top.
      Banana protein pancakes

    Footer

    ↑ back to top

    Information

    • Privacy Policy
    • Accessibility policy
    • Disclaimer

    Newsletter

    • Get your free Time & Money Saving Vegan Kitchen Secrets download

    Contact

    • Contact

    Copyright © 2020 Damn Tasty Vegan on the Foodie Pro Theme

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    • Facebook
    • Pinterest
    • LinkedIn
    • Twitter