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 little protein punch for these pancakes comes from some 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 46 grams of protein. Not too shabby especially since pancakes are not usually a ‘protein’ food.
How To Make Vegan Protein Pancakes
- Sift some gluten free all purpose flour into a mixing bowl and add some vegan vanilla protein powder, sugar, baking powder and salt.
- Prepare a flax egg by adding 1 tablespoon of ground flaxseed meal to a bowl and then adding in 3 tablespoons of hot water and allowing it to sit for a minute to become gloopy.
- Add some soy milk, vanilla, oil and the flax egg to the mixing bowl and whisk it up with a hand whisk to remove any lumps.
- Heat up your frying pan with a little oil and when hot, scoop about a 1/4 cups worth of batter into the frying pan. When the edges start looking dry and there are bubbles on the top then flip the pancake over and cook the other side until browned on both sides.
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.
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.
We used olive oil in the batter and to fry the pancakes but you can also switch this for a different oil. If you’re using coconut oil though then make sure it’s melted first before you add it to the batter.
Storing and Freezing Vegan Protein Pancakes
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 Pancakes!
- Vegan Pancakes
- Vegan Banana Pancakes
- Vegan Blueberry Pancakes
- Vegan Gluten-Free Pancakes
- Vegan Coconut Pancakes
- Vegan Pumpkin Pancakes
Vegan Protein Pancakes
- Sift the flour into a mixing bowl and add the protein powder, sugar, baking powder and salt.
- Prepare the flax egg by adding 1 Tbsp Ground Flaxseed Meal to a bowl and adding in 3 Tbsp Hot Water and allowing to sit for a minute to become gloopy.
- Add the soy milk, vanilla, oil and the flax egg to the mixing bowl.
- Whisk up your pancake mix briefly using a hand whisk to remove the lumps.
- Heat up a frying pan with a little olive oil until hot. Spoon out roughly 1/4 cup worth of batter per pancake.
- Cook until the edges start to look dry and there are bubbles on top before flipping and cooking on the other side. Cook until browned on both sides.
- 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.