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    Home » Breakfasts

    Vegan Protein Pancakes

    Published: Oct 31, 2019 Updated: Jul 4, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Protein Pancakes

    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! 

    Vegan protein pancakes drizzled with syrup and topped with strawberries.

    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.

    A stack of pancakes topped with strawberries and drizzled with syrup.

    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.
    Two photo collage showing dry ingredients in a mixing bowl and then the pancake batter with a whisk.
    • 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.
    Two photo collage showing pancake batter added to frying pan and then flipped.
    • Cook the other side until the pancake is browned on both sides. 
    Two photo collage showing a cooked pancake in the frying pan and then lifted on a spatula.

    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. 

    A stack of vegan protein pancakes with syrup pouring over the top.

    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.  

    A stack of vegan pancakes topped with fresh strawberries and syrup.

    More Vegan Pancake Recipes

    1. The Best Vegan Pancakes
    2. Vegan Banana Pancakes
    3. Vegan Blueberry Pancakes
    4. Vegan Gluten-Free Pancakes
    5. Vegan Coconut Pancakes
    6. Vegan Pumpkin Pancakes
    Vegan protein pancakes drizzled with syrup on a white plate.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan protein pancakes stacked up on a white plate.

    Vegan Protein Pancakes

    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!
    5 from 11 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 8
    Calories: 128kcal
    Author: Alison Andrews

    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
    Prevent your screen from going dark

    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

    1. If you want to switch the gluten-free all purpose flour for regular all purpose flour you definitely can.
    2. 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.
    3. 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.

    Nutrition

    Serving: 1Pancake | Calories: 128kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 256mg | Potassium: 67mg | Fiber: 2g | Sugar: 5g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 160mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Adrienne says

      April 04, 2021 at 10:27 am

      These are so tasty! Thank you so much!5 stars

      Reply
    2. Jp says

      November 13, 2020 at 3:42 pm

      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!!!

      Reply
      • Alison Andrews says

        November 16, 2020 at 11:05 am

        Hi JP! So glad you love the recipe! Thanks for sharing your adjustments too.

        Reply
    3. Diana Jimenez says

      July 10, 2020 at 2:08 pm

      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.5 stars

      Reply
      • Alison Andrews says

        July 10, 2020 at 2:30 pm

        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! 🙂

        Reply
    4. Cynthia Rose DeRunk says

      May 16, 2020 at 12:27 pm

      These were delicious! I added blueberries!5 stars

      Reply
      • Alison Andrews says

        May 18, 2020 at 9:51 am

        Awesome! Thanks Cynthia!

        Reply
    5. Lindsay says

      April 12, 2020 at 4:07 pm

      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!5 stars

      Reply
      • Alison Andrews says

        April 14, 2020 at 9:55 am

        Awesome! So happy to hear that. Thanks Lindsay!

        Reply
    6. Heather says

      April 10, 2020 at 9:09 pm

      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!

      Reply
      • Alison Andrews says

        April 11, 2020 at 11:04 am

        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! 🙂

        Reply
    7. Sabu says

      January 08, 2020 at 8:19 am

      This was super yums, thanks Alison. Even my kids loved it so much. Thank youuu. ????

      Reply
      • Alison Andrews says

        January 09, 2020 at 8:24 am

        Awesome! So glad you enjoyed the pancakes! 🙂

        Reply
    8. Maggie says

      November 09, 2019 at 4:43 pm

      So delicious and I love that they have a good amount of protein. Thanks so much for the recipe.5 stars

      Reply
      • Alison Andrews says

        November 09, 2019 at 4:47 pm

        You’re welcome Maggie! Thanks for the great review. 🙂

        Reply
    9. Renee says

      February 26, 2018 at 2:51 am

      What kind of vegan protein powder do you use?

      Reply
      • Alison Andrews says

        February 26, 2018 at 8:32 am

        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.

        Reply
    10. david says

      December 23, 2015 at 1:28 pm

      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.

      Reply
      • Alison Andrews says

        December 23, 2015 at 3:24 pm

        Awesome David! Yes, I agree, great texture to these pancakes!

        Reply

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