Protein Pancakes 15G Protein No Eggs

I love turning classic recipes into protein powerhouses to refuel after a workout. My favorite ways of using protein powder are to make either my protein donuts recipe or my Overnight Oats with Protein Powder.

What Are Protein Pancakes?

I love high-protein recipes as a fulfilling post-workout breakfast, and these pancakes are the easiest to make. I adapted my vegan protein pancake recipe to increase the protein content even more, and it’s a success. They are the fluffiness eggless protein pancakes and so tasty. So let’s see how to make the best protein pancakes in 10 minutes for breakfast.

Ingredients and Substitutions

All-Purpose Flour – Use either classic all-purpose flour or white wholewheat flour for a boost of fiber. Protein Powder – I am using vanilla plant-based protein powder made with pea protein. Any brand and flavor should work as well. Baking Powder Sweetener – You can use any natural crystal sweetener, such as coconut sugar, white sugar, allulose, tagatose, or erythritol. Unsweetened Almond Milk – I recommend using high-protein milk. My almond milk contains 4 grams of protein per cup. It’s fortified with soy protein which increases the pancake protein content. Salt Lemon Juice – Lemon juice or apple cider vinegar. This makes the pancakes ultra fluffy as the acidity of this ingredient breaks down the carbs and starches from the flour into carbon dioxide bubbles. Old-Fashioned Rolled Oats – Oats add fiber and proteins to the pancakes.

Optional Add-Ons

You can incorporate any of the ingredients below into the batter for a boost of flavor or extra protein:

2 tablespoons of hemp seeds – this up the protein content even more. 1/3 cup of blueberries 2-3 tablespoons of dark chocolate chips 1/4 cup of chopped nuts

How To Make Protein Pancakes

Protein pancakes are the easiest to make, and the great news is that you only need simple pantry ingredients to make them!

Serving The Protein Pancakes

These vanilla protein pancakes are delicious when topped with:

Fresh fruit like banana slices or berries. Peanut butter, almond butter, or sunflower seed flour. Maple Syrup – or sugar-free syrup to keep the calories and sugar low. Yogurt such as coconut or cashew yogurt.

Storage Instructions

Store the leftover protein pancakes in the fridge in an airtight container for up to 3 days. You can also freeze cooked pancakes in zip-lock bags and thaw them in the fridge the day before.

Rewarming Pancakes

These pancakes are tasty and can be eaten cold or lukewarm. You can rewarm pancakes in a bread toaster, on a hot pancake griddle, or in the microwave. But microwaves make their texture a bit chewy.

Allergy Swaps

Below I listed some options to make these protein pancakes even if you have food allergies.

Soy-Free – Use protein powder made of peanut, hemp, or almond. Then, pick milk like almond milk or oat milk. Gluten-Free – Pick certified gluten-free oats and gluten-free all-purpose flour blend. Also, make sure that your baking powder is gluten-free. Another option is to swap the oats for quinoa flakes.