This vegan protein pancake recipe contains 9 g protein and 137 calories. The perfect no egg protein pancake whether you’re a fitness enthusiast, a plant-based eater, or simply seeking a wholesome breakfast option.

In this guide, we’ll explore how to make your protein pancakes not only high in nutrition but also wonderfully fluffy and satisfying.

Related high protein vegan recipes you might like: Vegan Protein Breakfast Bowl, Muscle Building Vegan Smoothie, Vegan Protein Waffles

Are protein pancakes vegan?

Protein pancakes can indeed be made vegan. While traditional pancakes often contain ingredients like eggs and dairy, vegan protein pancakes use plant-based alternatives to achieve a similar texture and taste.

To make protein pancakes vegan, you typically replace eggs with egg substitutes like flaxseed meal or chia seeds mixed with water. You also use plant-based milk such as almond, soy, or oat milk instead of cow’s milk. Additionally, you can incorporate vegan protein sources like pea protein powder, hemp protein, or soy protein into the pancake batter to boost the protein content.

To sweeten and flavor your vegan protein pancakes, you can use natural sweeteners like maple syrup, agave nectar, or coconut sugar, and add ingredients like vanilla extract or spices such as cinnamon.

Overall, with a few simple substitutions and the right plant-based ingredients, you can create delicious and nutritious vegan protein pancakes that are perfect for those following a vegan or dairy-free lifestyle while still enjoying the benefits of extra protein in their breakfast.

Are protein pancakes healthy for you?

Protein pancakes can be a healthy choice depending on how you make them. They offer several benefits, including providing a good source of protein, which can help keep you feeling full and support muscle growth and repair after exercise. Additionally, making protein pancakes from scratch allows you to control the ingredients, enabling you to choose healthier options.

To make protein pancakes healthier, you can use whole ingredients and opt for natural sweeteners like maple syrup in moderation and consider adding fresh fruit for natural sweetness and extra vitamins.

However, it’s essential to be mindful of portion sizes and toppings. Excessive use of high-calorie toppings like sugary syrups, chocolate chips, or excessive amounts of nut butter can turn a healthy breakfast into a calorie-dense indulgence.

In summary, protein pancakes can be a nutritious and filling breakfast option, especially when made with wholesome ingredients and sensible toppings.

What type of protein powder should I use for the vegan protein pancakes?

I like to opt for 1-ingredient protein powders like pea-, hemp-, soy isolate-, or pumpkin seed protein powder. You can try this recipe with any of these.

The protein powder blends usually taste like stevia and contain many ingredients. With the one ingredient plant protein powder I can control the ingredients and taste better.

However if you have a favorite protein powder blend, go ahead and use it for the simple protein pancake recipe.

How to store the Vegan Protein Pancakes

If you want to store the pancakes for a day or two, place them in an airtight container and store them in the refrigerator. Make sure to separate each pancake with parchment paper or wax paper to prevent them from sticking together.

For longer-term storage, you can freeze vegan protein pancakes. First, let them cool completely to room temperature. Then, stack the pancakes with a sheet of parchment paper or wax paper in between each one to prevent sticking.

Place them in a resealable plastic bag or an airtight container suitable for the freezer. Be sure to remove as much air as possible before sealing to prevent freezer burn.

When you’re ready to enjoy your frozen pancakes, you can reheat them in the microwave, toaster, or oven until they are heated through.

Keep in mind that the texture of frozen and reheated pancakes may be slightly different from freshly made ones, but they are still a convenient and tasty option for a quick breakfast.

How do you make protein pancakes less rubbery?

Here are some steps you can take to make this vegan protein pancake recipe fluffy:

1. Start by choosing the right flour or protein powder. Opt for a high-quality protein powder that is finely milled. Mixing protein powder with all-purpose flour or oat flour can also help improve texture.
2. Incorporate leavening agents like baking powder or baking soda to give the pancakes some rise and fluffiness.
3. Cook the pancakes over low to medium heat, not too high. High heat can cook the exterior quickly, leaving the inside rubbery. Use a non-stick skillet or griddle and lightly grease it.
4. Pay attention to cooking time. Overcooking pancakes can make them tough and rubbery. Cook until you see bubbles on the surface and the edges appear set, then flip and cook briefly on the other side.

Step by step pancake cooking instruction

In a mixing bowl, combine the flour, protein powder, baking powder, and salt.

In another bowl, whisk together the plant-based milk, apple cider vinegar, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

If desired, fold in any add-ins like berries, chopped nuts, or chocolate chips. Heat a non-stick skillet or griddle over medium heat for a few minutes.

Pour 1/4 to 1/3 cup of the pancake batter onto the skillet for each pancake.

Cook until bubbles form on the surface and the edge starts to look dry, then flip and cook the other side until golden brown. This should take about 2-3 minutes per side. Repeat with the remaining batter.

Serve your vegan protein pancakes hot, topped with your favorite vegan butter, maple syrup, fresh fruit, or dairy-free yogurt.

FAQ – Vegan Protein Pancake