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:
How to make Vegan Protein Pancakes:
- Make a flax egg in a small bowl by combining 1 tbsp ground flaxseed and 2 tbsps water.
- 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.
- 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.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of oil.
- 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.
- Cook the remaining pancake batter, and add more oil or cooking spray to the pan as needed to prevent sticking.
- 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.
Vegan Protein Pancakes
- Total Time: 20 minutes
- Yield: 8 pancakes 1x
- Diet: Vegan
Description
The best way to start your morning is with a stack of fluffy vegan protein pancakes topped with maple syrup! Freezer-friendly and perfect for meal prepping.
Ingredients
Units
Scale
- 1 tablespoon of ground flaxseed
- 2 tablespoons of water
- 1 ripe banana, mashed
- 1 cup + 2 tablespoons of soy milk (highest in protein)
- 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)
- 1 tablespoon of baking powder
- 1/4 teaspoon of salt
- Cooking spray or oil for greasing the pan
Toppings:
- Maple Syrup
- Fresh Fruit
- Vegan Butter
Utensils You Will Need:
Instructions
- In a small bowl, mix together 1 tbsp of ground flaxseed and 2 tbsps of water to create a flax egg.
- In a large bowl, mash the banana and whisk together the plant-based milk, maple syrup, vanilla extract, and flax egg until well combined.
- Add in the all-purpose flour, protein powder, baking powder, and salt. Stir until just combined. Be careful not to over mix, as this can result in dense pancakes.
- Preheat a non-stick pan or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of oil.
- Pour ¼ cup of the pancake batter onto the preheated skillet for each pancake. Cook until bubbles start to form on the surface, then flip and cook for another 1-2 minutes. Transfer the cooked pancakes to a plate and cover them with another plate or foil to keep them warm.
- Repeat the process with the remaining batter, adding more oil or cooking spray as needed to prevent sticking.
- Serve the pancakes immediately with maple syrup, fresh fruit, vegan butter, or any of your favorite toppings!
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Keywords: vegan protein pancakes, protein pancakes, pancakes, vegan pancakes, protein powder pancakes
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!
