Vegan Protein Pancakes 6G Protein

I have to admit it, I love making pancakes. They are my kids’ favorite breakfast and the whole family enjoys eating a stack of my Baby Banana Pancakes, Banana Oat Pancakes, or Vegan Oatmeal Pancakes. But Damien and I also happen to work out daily and so we enjoy having a sweet recovery breakfast that helps recharge in protein. Proteins are essential to help the body build and repair muscles. So I love making protein pancakes for these mornings.

Are All Protein Pancakes Vegan?

No, most protein pancake recipes are made of eggs, milk, oats, or banana. And quite often, protein powder is made from whey, an animal protein. So, to make delicious vegan pancakes with protein powder, you need to follow this vegan recipe.

Ingredients and Substitutions

All you need are a few simple pantry ingredients and just 15 minutes to whip a batch of these vegan pancakes.

All-Purpose Flour – Feel free to use a gluten-free all-purpose blend if you are intolerant to gluten. Note that this recipe won’t work with almond flour or coconut flour. You can swap 1/4 cup of the flour with oat flour to make the recipe higher in plant-based protein. Vanilla Protein Powder – we tested the recipe with three types of plant-based protein powder, including pea protein powder, almond protein powder, and peanut protein powder. The best fluffy pancakes come from pea protein powder. Apple Cider Vinegar or lemon juice. Unsweetened Almond Milk or any non-dairy milk you love, like oat milk or soy milk. Prefer to use unsweetened milk to make balancing the sweetness easier. Baking Powder – This is the key to fluffy pancakes. Crystal Sweetener – We used sugar-free erythritol, but sugar or coconut sugar works as well.

Batter Add-Ons

This vegan protein pancake batter is even better with some flavoring and add-ons to increase the flavors. Feel free to stir in some of the below ingredients in the batter before cooking the pancakes:

1/4 cup of berries – strawberries, blueberries, or raspberries. Dark vegan chocolate chips 1/2 teaspoon of Cinnamon 1/4 cup of old-fashioned rolled oats

How To Make Vegan Protein Pancakes

This is probably the easiest vegan pancake recipe.

Serving

These vegan pancakes with protein powder are delicious plain or topped with some of the vegan-friendly toppings below:

Fresh berries like raspberries, blueberries, or strawberries. Coconut yogurt Peanut butter or almond butter Vegan chocolate chips Sliced almonds Chopped peanuts Coconut chips Homemade baby jam Maple syrup or brown rice syrup for a low GI sweetener Vegan date caramel

Tips for Choosing The Protein Powder

The key to making fluffy protein powder pancakes is to use:

The exact amount of protein powder needed by the recipe. The same type of protein powder

In fact, each protein powder has different water absorbance, and as a result, your protein pancakes will have a different texture based on what you choose. You can weigh your protein powder with a kitchen scale or use a measuring cup and use the scoop, sweep method to measure. Don’t overpack the powder in the cup for better measurement. The best protein powder for vegan fluffy pancakes is pea protein powder. You can use vanilla, caramel, or chocolate flavors. For a less fluffy vegan protein pancake, use nut or seed protein powder, like:

Peanut protein powder Almond protein powder Hemp protein powder

Note that we didn’t try the recipe with a whey protein powder. Whey is not vegan. It’s made from cow milk.

Storage Instructions

You can store these protein pancakes in the fridge in an airtight container for up to 4 days. To rewarm pancakes, bring them in a bread toaster, sandwich press, or hot pancake griddle. You can also freeze pancakes with protein powder very well. Freeze them in individual bags to avoid the pancakes sticking to each other. Thaw them at room temperature the day before serving and rewarm them following the instructions above.