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Vegan protein pancakes

Vegan Protein Pancakes

  • Author: Alison Andrews
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 8


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!


  • 1 cup (136g) Gluten-Free All Purpose Baking Flour*
  • 1/4 cup Vegan Vanilla Protein Powder
  • 2 Tbsp White Sugar
  • 1 Tbsp Baking Powder
  • 1/4 tsp Salt
  • 1 cup (240ml) Soy Milk*
  • 1 tsp Vanilla Extract
  • 1 Flax Egg (1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water)
  • 2 Tbsp Olive Oil*


  1. Sift the flour into a mixing bowl and add the protein powder, sugar, baking powder and salt.
  2. 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.
  3. Add the soy milk, vanilla, oil and the flax egg to the mixing bowl.
  4. Whisk up your pancake mix briefly using a hand whisk to remove the lumps.
  5. Heat up a frying pan with a little olive oil until hot. Spoon out roughly 1/4 cup worth of batter per pancake.
  6. 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.

  • Category: Breakfast, Dessert, Gluten-Free
  • Method: Stovetop
  • Cuisine: Vegan


  • Serving Size: 1 Pancake (of 8)
  • Calories: 124
  • Sugar: 3.6g
  • Sodium: 307mg
  • Fat: 4.6g
  • Saturated Fat: 0.6g
  • Carbohydrates: 16g
  • Fiber: 1.5g
  • Protein: 5.7g

Keywords: vegan protein pancakes