Fluffy Vegan Protein Pancakes (2024)

Introduction

Looking for the best protein pancake recipe? This is it! All you need to make them is flour, protein powder, sweetener and baking powder and you’re ready to go.

This super thick pancakes are perfect for a pre or post-workout meal and they’re great for a snack on-the-go too.

They’re quick and easy to make for a weekday breakfast the whole family will enjoy, especially when topped with fruit like berries and banana.

These fluffy whole wheat pancakes, chia seed pancakes, chickpea flour pancakes and buckwheat pancakes are all popular too.

Recipe At-A-Glance

• Vegan (dairy-free and egg-free).
• Can be made gluten-free.
• Can be made sugar-free.
• Use any vegan protein powder.
• Great for a filling breakfast.
• 5-star reviewed.
• Easy to make.
• Just a few simple ingredients.
• Customize with add-ins.

Ingredient Notes

• All-Purpose Flour: The recipe calls for all-purpose flour and that works best for a thick and fluffy result, however, you can also use an all-purpose gluten-free flour, whole wheat flour or white whole wheat flour.
• Vegan Protein Powder: Any variety works. I like Vega, NuZest, Sprout Living, PVL, Outcast Mission and North Coast Naturals.
• Baking Powder: For super thick pancakes, yes, it’s 1 tablespoon, not 1 teaspoon. You can reduce this by up to half and use a reduced-sodium baking powder is sodium content is a concern.
• Sweetener: You may or may not need sweetened depending on the protein powder used. You can use sugar, stevia, monk fruit, coconut sugar, maple syrup, agave syrup, any sweetener you like.
• Liquid: These are made with water and that works just fine though you can use half water and half plant-based milk, if you like.

Add-Ins: Mix up to 1/2 cup fresh berries, chopped fruit or chocolate chips into the batter or add a few piece to each pancake after adding the batter to the pan.

If you’d like to use additional flavourings, you can try 1/2 tsp cinnamon and 1 tsp vanilla extract.

Notes & Tips

Sweetening Options

You may or may not need sweetener depending on the protein powder you use. If you’re using unflavoured protein, try 1-2 tbsp maple syrup, agave syrup, cane sugar or coconut sugar to sweeten your pancakes.

For sugar-free pancakes, you can use stevia powder, liquid stevia or monk fruit sweetened. If you’re using flavoured protein powder such as vanilla, you can reduce or omit the sweetener.

Just give the batter a little taste and see if it’s sweet enough for you then adjust to taste.

Liquid

The original protein pancake recipe called for 1.5 cups water but some readers reported the batter being too running.

The recipe has been adjusted to 1 cup but you may need up to 1.5 cups depending on the protein powder you use, as some absorb more moisture than others.

The recipe works well with 1 cup of liquid, though it results in a very thick pancake. If you want the batter to stretch a little further and make more pancakes, add a little extra water to adjust the consistency. It should be thick but still pourable.

Serving Size

The recipe makes 2 servings, however, the exact number of pancakes it makes will depend on what size you make your pancakes and how much liquid you add.

Regardless of how many pancakes you make, half of the recipe is meant to be one serving as far as the nutrition facts go. Adjust to suit your nutritional needs!

FAQs

Topping Ideas

Pancake toppings are the best part, aren’t they!? Here are some of my favourites.

• peanut butter, almond butter, tahini or sunflower seed butter
• date paste or dates soaked in hot water then blended to make caramel sauce
• sliced banana
• fresh blueberries, strawberries or cherries
• homemade raw chocolate sauce made from maple syrup, coconut oil and cacao powder
• cacao nibs or dairy-free chocolate chips(you can also add these to the batter for chocolate chip pancakes!)
• maple syrup
• chia seed jam
• coconut butter
• homemade caramel sauce
• shredded coconut
• apple butter

Making Ahead & Storing

• Fridge: Extra pancakes can be stored in a container in the fridge and reheated in the microwave, oven, toaster or in a pan.
• Freezer: Let cool then freeze on a baking tray before transferrring to a bag or container or freeze the pancakes with a piece of parchment between them to prevent sticking.
• They can be reheated from frozen in a pan, the oven or the microwave or thawed at room temperature or in the fridge and reheated in the toaster.
• They’re delicious enjoyed cold too!

More Pancakes Recipes

If you enjoy these, you’ve gotta check out these other pancake recipes:

• Chickpea Flour Pancakes: Oil-free, grain-free, just a couple ingredients!
• Whole Wheat Fluffy Vegan Pancakes: Very popular, oil-free, can be sugar-free
• Vegan Chia Seed Pancakes: A reader favourite, oil-free, super easy and so fluffy.
• Buckwheat Pancakes: 5-star reviewed and naturally gluten-free.
• Healthy Carrot Cake Pancakes: Chickpea flour pancakes that taste like carrot cake!