Vegan Protein Pancakes

Make your mornings better with a fluffy stack of vegan protein pancakes! Fuel up for the day with a breakfast that satisfies your taste buds and nourishes your body.

Now I know this is not the “healthiest” or most protein-dense pancake recipe you’ll find on the internet, but they’re a delicious substitution for when you’re craving regular pancakes but want something slightly healthier.

Each vegan pancake contains 6 grams of protein, 3 grams of fat, and 119 calories. They only take a few minutes to whip up and are sure to satisfy your sweet tooth.

Vegan Protein Pancakes Ingredients:

• 1 tablespoon of ground flaxseed
• 2 tablespoons of water
• 1 ripe banana, mashed
• 1 cup + 2 tablespoons of plant milk (such as soy or protein milk)
• 1 tablespoon of maple syrup
• 1 teaspoon of vanilla extract
• 1 cup of all-purpose flour
• 6 tablespoons of Vegan Vanilla Protein Powder (2 scoops): For this recipe, I use a protein powder that is 20 grams of protein. You need to use a protein powder you enjoy or the pancakes will not taste good. If you want them to be higher in protein, use a protein powder that has 25-30 grams of protein per serving.
• 1 tablespoon of baking powder
• Cooking spray or oil for greasing the pan

Toppings:

• Maple Syrup
• Fresh Fruit 
• Vegan Butter 

Utensils You Will Need:

• Non-Stick Skillet or Griddle

How to make Vegan Protein Pancakes:

1. Make a flax egg in a small bowl by combining 1 tbsp ground flaxseed and 2 tbsps water. 
2. In a large bowl, mash the banana with the back of a fork. Add in the plant milk, maple syrup, vanilla extract, and flax egg. Mix together.
3. Add in the all-purpose flour, vanilla protein powder, baking powder, and salt. Stir until just combined. Be careful not to over-mix, as this can result in dense pancakes.
4. Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of oil.
5. Pour about ¼ cup of the batter onto the heated pan. Flip them over when the pancakes form bubbles on top. Each side should cook for a couple of minutes. Transfer the cooked pancakes to a plate and cover them with another plate or foil to keep them warm. 
6. Cook the remaining pancake batter, and add more oil or cooking spray to the pan as needed to prevent sticking.
7. Serve the pancakes immediately with maple syrup, fresh fruit, vegan butter, or whatever your favorite topping is!

How to add more protein to your pancakes:

• Use a protein powder that has over 20 grams of protein per serving. I’m a fan of this one that has 30 grams of protein: Vega Sport Premium Vegan Protein Powder Vanilla.
• Protein Milk: Silk has chocolate and regular milk that has 10 grams of protein per cup. I like to use those kinds of milk for recipes like this to easily add extra protein.
• Peanut Butter Drizzle: Mix up some peanut butter powder with water or milk and pour it on top of your pancake stack.

More Healthy Breakfast Ideas:

• Double Chocolate Baked Oats – I make these double chocolate baked oats all the time because I always have the ingredients stocked up in my pantry and fridge. They contain over 20 grams of protein and complex carbs, so they’ll keep you full and satiated for a while.
• Tofu Scramble – Tofu scramble is the perfect savory high-protein breakfast! If you loved scrambled eggs before, this vegan version will be sure to impress you. It’s full of flavor, easy to make, and it’s versatile.
• Lemon Blueberry Protein Muffins (Gluten-Free & Vegan) – These vegan protein muffins are super moist and bursting with juicy blueberries. Drizzled with a lemon glaze to create a deliciously zesty healthy treat.

Print

Wake up to a stack of fluffy vegan protein pancakes that pack a punch. It’s the perfect way to start your morning on a tasty note!

⭐️ RATE THE RECIPE ⭐️ and share any suggestions or feedback in the comments below. Have questions? I will post your question and respond quickly. Your feedback is valuable because it helps me fine-tune the recipe to help others!