Vegan Protein Pancakes

Soft and fluffy pancakes that are higher in protein for a balanced and delicious breakfast or post-workout snack.

I have been on an urgent search over the last while to find a great vegan pancake recipe.

I wanted something that was very similar to the pancakes I grew up eating, and later making myself, which contained egg and dairy etc.

I grew up calling these flapjacks or crumpets. In Australia, I think flapjacks are something more like the South African ‘crunchie’. In my household, pancakes were the name we gave to a thin, french-style crepe. I find the various names interesting, albeit confusing!

In the U.S though, these are simply called pancakes, and so this is what I have come to call them. As it has been something I have been searching for on Google over the last few years, I very quickly came to learn that Googling flapjacks or crumpets did not lead me to what I was looking for at all.

So – I shall call these pancakes, and thin pancakes I will call crepes. Problem solved.

I eventually had an idea for a pancake that I hoped would be fluffy and soft like I wanted it to be. On the other hand – for me personally, I was quite aware that regular pancakes are very high in refined carbohydrates and nutritionally devoid of much else. To make these more balanced I decided to try and incorporate some of my vegan protein powder into the mix and see if it would not change the texture too much. To my delight it didn’t, and I had just discovered a perfect vegan protein pancake recipe!

I also tried to keep the fat content down, and so this recipe does make for a more balanced breakfast than regular pancakes would.

They are:

• Quick and easy to throw together
• Soft and fluffy, like good pancakes should be
• Higher in protein than regular pancakes
• Easily adaptable in terms of add-ins
• No milk
• No eggs
• No dairy
• Fridge friendly – make a big batch and keep them in the fridge safely for a few days
• Freezer friendly – make a big batch and freeze them in portions
• Low in calories

According to the MyFitnessPal app which tracks calories and macronutrients of food, one of these pancakes (without add-ins) is roughly 57 calories, which means, if you made the whole recipe, which serves 2, and had half (one serving) you would be eating 340 calories, which would include around 15g protein.

Really not a bad inclusion for an occasional breakfast, or a post-workout snack!

My favourite add-ins are chocolate chips though, so not the healthiest, but it could be worse.

I love to eat these with fresh fruit, drizzled with nut butters and golden syrup, and coconut yoghurt if I happen to have. Yum!

If you prefer visuals, watch my video here or click on the video on this page below the recipe card.

Vegan Protein Pancakes

0 from 0 votes

Recipe by Catherine Stevenson Course: Breakfast, snacksDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

30

minutes

Soft and fluffy pancakes that you won’t believe are vegan. Higher in protein for a balanced breakfast or post-workout snack.

Ingredients

• 1 cup plain/all-purpose flour

• 1/4 cup vegan protein powder (I used a sweetened vanilla flavour powder)

• 1 Tbs baking powder

• 1 Tbs sugar

• 1/2 tsp salt

• 1 Tbs melted coconut oil

• 1 Tbs apple cider vinegar

• 1 tsp vanilla essence

• 1 + 1/4 cup plant milk (I used unsweetened soya milk)

• Optional add-ins

• Vegan choc chips (I use this brand, which I find at most major grocery stores)

• Blueberries

• Banana slices and chia seeds

Directions

• Heat a frying pan on a medium heat and grease lightly with oil (I use a silicone pastry brush and brush it on).
• While the frying pan is heating, make the batter.
  Place the flour, protein powder, sugar, baking powder and salt into a mixing bowl and mix well.
• Add the plant milk, coconut oil, vanilla essence and vinegar to the dry ingredients and whisk until smooth.
• If you are adding any extras, now is the time to stir them through.
• When the pan is heated, drop roughly 1/4 cup measures of batter into the pan.
• When it starts looking set around the edges and small bubbles appear, use a spatula/egg flipper to flip the pancakes and cook the other side.
• Place the cooked pancakes on a plate or dish and keep in an oven on a very low heat, or in a warming drawer, while you continue cooking the rest of the batter.
• Serve immediately while still warm. Alternatively they can be frozen and reheated.

Recipe Video

Notes

• I used the USN vegan protein powder in vanilla cinnamon flavour.
• Double the sugar if the protein powder that you are using is unsweetened.
• I’m sure any other neutral flavoured oil would work.
• Use white vinegar if you don’t have apple cider vinegar.
• These are suitable for freezing. Just thaw the pancakes at room temperature, then pop them in a toaster.