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
- 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
- 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.
- 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.