Vegan Protein Pancakes

These fluffy vegan protein pancakes are an easy to make and incredibly filling breakfast. They’re gluten free, made in one bowl and even freezer friendly! Perfect for a healthier meal prep breakfast.

I love love love pancakes. But they’re usually very carb heavy, lack protein, fiber or anything else that will keep you full. Which is why I love my almond flour and coconut flour pancakes so much, but I know you guys will want a vegan option!

So I’m excited to share these vegan protein pancakes! They’re easy to make, gluten free, high in protein (like my vegan protein cookies and muffins) and healthy fats and can easily be made refined sugar free.

While you can easily add protein powder to your pancake mix, making protein pancakes from scratch are SO much better, I promise.

I love to serve them with berries and maple syrup, or a drizzle of almond butter and banana! Try my vegan protein bars next! If you prefer a non-vegan option, try my banana protein pancakes or protein waffles!

Why you’ll love this recipe

• Easy to make
• Vegan and gluten free
• High protein
• Freezer friendly

Key ingredients

All purpose flour. I used gluten free all purpose flour for this recipe which works really well, but you can use regular if you are not gluten free.

Almond flour. I like to pair blanched almond flour with gluten free AP flour because it helps make these vegan protein pancakes a bit fluffier. If you prefer, you can sub for oat flour 1:1 or try my oat flour pancakes.

Protein powder. I suggest using a vanilla protein powder for the best flavor, but even chocolate would be good! I used a plant-based pea protein, but whatever you have should be just fine.

Baking powder. You’ll need a generous amount for this recipe to help get the fluffiest texture since we aren’t using eggs.

Sugar. I used regular white sugar to keep the color of these pancakes lighter, but you can use coconut sugar if you want a refined sugar free option.

Milk. I’m very loyal to my unsweetened vanilla almond milk, but whatever you have is fine!

How to make vegan protein pancakes

WHISK DRY. Whisk together all dry ingredients in a bowl.

WHISK WET. Whisk in the wet ingredients until a smooth batter forms. Let the batter rest for about 5 minutes to thicken slightly. This will help make the pancakes fluffier!

ADD TO PAN. Heat a large and greased skillet on medium heat. Once warm, add about 1/4-1/3 cup of batter and spread into an even circle.

The batter may thicken as it sits, but thicker batter means fluffier pancakes. You can add more milk as needed if you want to thin it out.

COOK. Let cook on each side for about 1-2 minutes. The pancakes will form some bubbles on the side and look matte on top.

SERVE. Transfer to a wire rack while the other pancakes cook. Serve with maple syrup and berries or any other toppings you like and enjoy! Try my go to chia pudding next!

Optional mix-ins

Blueberries. I definitely recommend fresh blueberries, but frozen blueberries are also ok in pancakes. You can add them right into the batter (about 1 cup) or add them to the individual pancakes as they cook.

Chocolate chips. Chocolate chip pancakes, a classic! Same with the blueberries, you can mix them right into the batter or top on individual pancakes as they cook.

Spices. These already have a bit of cinnamon, but you can also add in some pumpkin spice, nutmeg, ginger, cloves etc. to mix up the flavors a bit.

If you make this recipe, leave a comment below and let us know how they turn out! As always, be sure to tag me on instagram so I can see your creation!