Quick and Fluffy Vegan Protein Pancakes (gluten-free)
These delicious, quick, and fluffy vegan protein pancakes are the perfect breakfast! With simple ingredients, these pancakes are easy to make and have twice as much protein as normal pancakes. Plus, they are super easy to make gluten free, too!
Each pancake has about 11 grams of protein, making this a great way to start the day!
Who doesn’t love a tall stack of pancakes for breakfast? Both kids and adults will love these pancakes. You can easily make this recipe gluten free. It’s really easy to mix up in one bowl and it’s nice to know that you’re getting in some sneaky extra protein.
In the mood for more protein packed ideas? Make sure to check out my protein vegan blueberry muffins, vegan double chocolate protein muffins, or vegan peanut butter chocolate protein shake!
Ingredients
For the full list of ingredients, complete with ingredient measurements, please see the recipe card below.
- Flour: I used all purpose flour here, you don’t need anything fancy like bread flour. To make these gluten free, you can replace the flour with an equal amount of a 1:1 baking flour blend. I recommend King Arthur Measure for Measure for the best texture.
- Protein Powder: Use your favorite protein powder. I recommend using either an unflavored or a vanilla flavor. For these pancakes I used a vanilla soy based protein powder.
- Plant-based Milk: I recommend using soy milk for the best results, but almond milk and oat milk also work.
- Sugar: A little bit of sugar to keep it sweet. If you are in the US, not all white sugar is vegan so make sure to grab a bag that says organic. You can also swap this for coconut sugar as well. Just know that the color will be slightly darker from the coconut.
- Oil: A little bit of oil to help them cook in the pan. This keeps them soft and fluffy. Use a neutral oil like canola or refined coconut oil.
- Baking Powder + Salt: This helps to make tall fluffy pancakes.
- Vanilla extract: For extra flavor.
Best Protein Powder to Use
Depending on your unique food needs, the best protein powder will look different for you as opposed to other people.
For this recipe, I used Natural Nutra Organic Soy Protein Powder in the Vanilla flavor. It’s a great plant-based protein that is super allergy friendly. If you need a soy free protein powder, a great option is this Naked Sprouted Brown Rice Protein Powder.
Variations & My Favorite Toppings
- Maple syrup and vegan butter is a classic combination especially when topped with fresh fruit
- Add chocolate chips, blueberries, or other fresh berries to the batter
- Add a spoonful of peanut butter, almond butter, sun butter or soy butter
- Mash a banana into the batter for some banana protein pancakes
- Sprinkle some coconut flakes or coconut whipped cream on top if you aren’t avoiding coconut
- One of my favorite way to enjoy pancakes is to top them with jam!
Instructions
Make sure to check out the recipe card below for the full recipe and ingredient list.
First up, mixing the batter! Simply whisk together the dry ingredients in a large bowl. Then, pour the wet ingredients into the middle and gently whisk them together until the batter is just combined. If it is a little lumpy, don’t worry! You don’t want totally smooth batter. Let the batter rest while the pan heats up.
Tip! Leave the batter lumpy. When you over mix the pancake batter, the pancakes will end up flatter and not fluffier. Use a whisk and make slow figure 8s until the batter is just combined.
Next up, preparing the pan. You can make these in a pan on the stove or on a pancake griddle. Spray a little bit of oil to prevent any sticking. Make sure the pan is hot before adding any batter to it. Heat the pan over a good medium heat.
Now it’s time to make the pancakes. Using a ¼ to a ⅓ cup of batter, pour them onto the sprayed pan. Cook the pancakes until little bubbles form and start popping. If you gently lift a pancake up, it should be a light golden brown. Depending on how thick you’ve made the pancakes, this can take 3 to 5 minutes. If it takes longer, turn the heat up.
Flip the pancakes over and cook for another few minutes.
And that’s it! Top the pancakes with your favorite toppings and enjoy.
How to Store
Fridge: Allow the pancakes to fully cool. Store leftovers in an airtight container or bag and store in the refrigerator for up to 5 days.
Freezer: Allow the pancakes to fully cool. Place any leftovers in a freezer safe container or bag. Store them with little bits of parchment paper in between each pancake so they don’t all stick together. These will keep for up to 3 months.
To reheat: You can pop these pancakes on a plate and microwave for 30-seconds, place them on a baking tray into the oven or toaster oven, or even pop them into a toaster. Heat until warmed.
More Pancake Recipes
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Equipment
- measuring cups
- Measuring spoons
- Mixing bowls
- Mixing spoons
- Whisk
- Pan or griddle
- cooking spray
Ingredients
- 1 cup flour can swap gluten free as needed
- ½ cup protein powder
- 1 tablespoon baking powder
- 2 tablespoons sugar
- Pinch salt
- ¼ cup protein powder
- 1 cup soymilk or milk of choice
- 1 teaspoon vanilla
- 2 tablespoons canola oil
- ¼ cup water
Instructions
- Mix the batter. In a large bowl, whisk together the flour, protein powder, baking powder, sugar, and salt. Make a small well in the center and pour in the dairy free milk of choice, vanilla, oil, and water. Making figure 8s, whisk until the batter is just combined. Set aside while the pan warms up.
- Prepare the pan. On a large flat bottomed pan or on a griddle top, heat to a medium heat. Spray with a light coating of cooking spray before each round of pancakes to help prevent sticking.
- Cook. Pour about ¼ to ⅓ cup of batter per pancake onto the griddle or pan. Cook for a few minutes on the first side until bubbles start to form and pop. Then, flip the pancake over and let cook for a few more minutes on the other side.
- Serve and enjoy! Plate the pancakes, top with your favorite toppings, and enjoy!
Notes
- How to Store
- Fridge: Allow the pancakes to fully cool. Store leftovers in an airtight container or bag and store in the refrigerator for up to 5 days.
- Freezer: Allow the pancakes to fully cool. Place any leftovers in a freezer safe container or bag. Store them with little bits of parchment paper in between each pancake so they don’t all stick together. These will keep for up to 3 months.
- To reheat: You can pop these pancakes on a plate and microwave for 30-seconds, place them on a baking tray into the oven or toaster oven, or even pop them into a toaster. Heat until warmed.
- Variations & Favorite Toppings
- Maple syrup and vegan butter is a classic combination especially when topped with fresh fruit
- Add chocolate chips, blueberries, or other fresh berries to the batter
- Add a spoonful of peanut butter, almond butter, sun butter or soy butter
- Mash a banana into the batter for some banana protein pancakes
- Sprinkle some coconut flakes or coconut whipped cream on top if you aren’t avoiding coconut
- One of my favorite way to enjoy pancakes is to top them with jam!
Nutrition
Lots of vegan recipes with protein in mind! From easy weeknight dinner ideas to yummy breakfasts to start your day right, this collection of recipes is packed full of protein.
