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+ servings
5 from 4 votes

Vegan Protein Pancakes

by: claire cary

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!
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Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
8

Ingredients

Dry

  • 1 cup gluten free all purpose baking flour regular AP flour works too
  • ½ cup blanched almond flour see notes for subs
  • ¼ cup vanilla protein powder
  • 1 tbsp baking powder
  • pinch of salt & dash of cinnamon

Wet

  • 1 ¼ cup non-dairy milk I used almond
  • 1 tsp vanilla extract
  • 2 tbsp granulated sugar of choice

Instructions

  • Whisk together all dry ingredients in a bowl.
  • 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!
  • 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. I also like to use this squeeze bottle for perfect circles!
  • 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.
  • Let cook on each side for about 1-2 minutes. The pancakes will form some bubbles on the side and look matte on top.
  • Transfer to a wire rack while the other pancakes cook. Serve with maple syrup and berries or any other toppings you like and enjoy!

Notes

You should be able to sub the almond flour for oat flour if you have any allergies or preferences.
I used regular white sugar to keep the color light, but coconut sugar is also great if you want to keep these refined sugar free. 
Serving: 2pancakes / Calories: 280kcal / Carbohydrates: 30g / Protein: 12g / Fat: 9g / Fiber: 3g / Sugar: 7g

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