These delicious vegan protein pancakes are gluten-free and high in protein for a power breakfast. They’re also light and fluffy and super easy!
So, I don’t think it’s a secret we love pancakes around these parts!
And these protein pancakes are just perfect for when you want something gluten-free that’s also a bit higher in protein.
The protein punch for these pancakes comes from vegan vanilla protein powder. Depending on what brand of protein powder you use you may get slightly more or less protein – the one we used added 25g of protein to the recipe – but either way it’s going to be close.
And if you’re a person with a large appetite who might just dig into this whole stack of pancakes (I’m giving side eye to my husband as I type this, cos this whole stack of pancakes is child’s play for him), well you’d be getting in the region of 40 grams of protein. Not too shabby especially since pancakes are not usually a ‘protein’ food.
And if you love a good stack of vegan pancakes then you’ll also love our vegan oatmeal pancakes.
How To Make Vegan Protein Pancakes
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift gluten free all purpose flour into a mixing bowl and add vegan vanilla protein powder, sugar, baking powder and salt. Mix together.
- Prepare a flax egg by adding 1 tablespoon of ground flaxseed to a bowl and then adding in 3 tablespoons of hot water and allowing it to sit for a minute to become gloopy.
- Add the flax egg, soy milk, vanilla extract and oil to the mixing bowl and mix it into a batter. Use a hand whisk briefly to remove any lumps.
- Heat up your frying pan with a little oil and when hot, scoop ¼ cup of batter into the frying pan. When the edges start looking dry and there are bubbles on the top then flip the pancake over.
- Cook the other side until the pancake is browned on both sides.
Ingredient Notes & Substitutions
Gluten free flour – we used gluten-free all purpose flour for these pancakes but if you’re not fussed about making them gluten-free then you can switch this for regular all purpose flour.
Soy milk – we used soy milk since soy milk at roughly 7.5 grams of protein per cup is fairly high in protein compared to other plant milks, though feel free to switch for a different non-dairy milk if you prefer.
Olive oil – we used olive oil in the batter and to fry the pancakes but you can definitely switch this for a different oil. If you’re using coconut oil then make sure it’s melted first before you add it to the batter.
Storing and Freezing
Keep any leftovers in the fridge and enjoy within around 5 days. You can reheat them in the toaster or microwave. They do also freeze well. Let them cool completely before freezing them and then once frozen, reheat them in the toaster or microwave until heated through.
More Vegan Pancake Recipes
- The Best Vegan Pancakes
- Vegan Banana Pancakes
- Vegan Blueberry Pancakes
- Vegan Gluten-Free Pancakes
- Vegan Coconut Pancakes
- Vegan Pumpkin Pancakes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Protein Pancakes
Ingredients
- 1 cup Gluten-Free All Purpose Baking Flour (136g)
- ¼ cup Vegan Vanilla Protein Powder
- 2 Tablespoons White Granulated Sugar
- 1 Tablespoon Baking Powder
- ¼ teaspoon Salt
- 1 Flax Egg 1 Tablespoon Ground Flaxseed + 3 Tablespoons Hot Water
- 1 cup Soy Milk (240ml) or other non-dairy milk
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Olive Oil
Instructions
- Sift the flour into a mixing bowl and add the protein powder, sugar, baking powder and salt.
- Prepare the flax egg by adding 1 Tablespoon Ground Flaxseed to a bowl and adding in 3 Tablespoons Hot Water. Let it sit for a minute to become gloopy.
- Add the flax egg, soy milk, vanilla and oil to the mixing bowl and mix into a batter. Use a hand whisk briefly to remove any lumps.
- Heat up a frying pan with a little olive oil until hot. Spoon out roughly ¼ cup of batter per pancake.
- Cook until the edges start to look dry and bubbles appear on top before flipping and cooking on the other side. Cook until browned on both sides.
Notes
- If you want to switch the gluten-free all purpose flour for regular all purpose flour you definitely can.
- We used soy milk as it has a high protein content, but you can definitely switch for a different non-dairy milk if you prefer.
- You can switch olive oil for a different oil if you like. If you use coconut oil then melt it first before adding to the pancake batter.
Absolutely delicious pancakes. 10 stars. Thank you!
Thank you so much Eva!!
These are so tasty! Thank you so much!
Hey! I see this recipe goes back to 2015, but I’m coming from the future to tell you this is the best base pancakes recipe I found on the internet. I saved it on all of the web browsers I use, my email, my wife’s email and even backed it up in my personal folders. (maybe I should get a tattoo with the recipe to be on the safe side)
Now, I did a few twitches to adapt it to my likes and lifestyle (vegan, higher in protein, but won’t be gluten free)
1. Replaced regular flour for oatmeal flour. Very simple, just processed a cup of oatmeal in the blender until it was powder like. (I know it’s not going to be gluten free)
2. Removed the sugar.
3. Removed the olive oil.
Thank you!!!
Hi JP! So glad you love the recipe! Thanks for sharing your adjustments too.
I have been trying to find a vegan pancake recipe that works, and after 3 failed attempts, yours did so thank you!! They turned out amazing! I didn’t add the sugar, and I substituted the oil for apple sauce to make them a bit healthier. Next I want to try making them with almond flour instead of regular flour.
Wonderful! Thanks Diana! I’m not sure about almond flour, it’s very different to a gluten-free all purpose blend. Let us know how it goes though if you try it! 🙂
These were delicious! I added blueberries!
Awesome! Thanks Cynthia!
Omg these are the BEST pancakes I’ve ever made – vegan or not, protein or not. My husband isn’t easily impressed and he loved these!!! I never leave comments or rate recipes but I just had to for this one.
PS – I used regular flour bc that’s what I had and added blueberries!
Awesome! So happy to hear that. Thanks Lindsay!
I’m new to Gluten Free. (Recently diagnosed)
When you say Gluten-Free All Purpose Baking Flour, is that a product you can buy, or do you mix different flours/starches to create this? I imagine the texture depends greatly on what flour is used. Any tips here would be super! Thanks.
PS: I’m drooling at the videos on your site! Wow! What a collection! They all look so good! Dairy has never sat well with me, and now to be gluten free… I feel like I’m starting all over with my recipes! Its nice to see that there is hope for eating yummy things that my body won’t rebel against!
Hi Heather! Yes you get various brands of gluten-free all purpose flour blends that are designed to replace regular all purpose flour. One brand is Bob’s Red Mill and they have one called ‘gluten-free all purpose baking flour’ that works great. You can also make up your own blends but I generally take the easy option and buy them ready-made! Minimalist Baker have a recipe for a homemade GF flour blend. And thank you, so glad you were enjoying the videos! There are definitely lots of options for delicious foods that are both GF and dairy free! All the best! 🙂
This was super yums, thanks Alison. Even my kids loved it so much. Thank youuu. ????
Awesome! So glad you enjoyed the pancakes! 🙂
So delicious and I love that they have a good amount of protein. Thanks so much for the recipe.
You’re welcome Maggie! Thanks for the great review. 🙂
What kind of vegan protein powder do you use?
Um, trying to remember the name of the one I used in this, it was a vanilla pea protein, I think it was Now Foods brand.
Thanks, this is a great recipe. Usually gluten-free anything is a bit iffy; this is a fantastic recipe, very tasty with a nice texture.
Awesome David! Yes, I agree, great texture to these pancakes!