Quick and Easy Vegan Protein Pancakes Recipe


Indulge in a delicious and nutritious breakfast option with these vegan protein pancakes. Packed with plant-based protein and easy to make, they are the ideal meal to fuel your workouts or start your day off right. Whether you’re looking for a pre or post-workout snack, a hearty vegan breakfast, or a tasty lunch or dinner option, these pancakes are sure to please. And with the ability to customize with your favorite toppings, they’re perfect for picky eaters, including kids who love pancakes. So, why not give them a try and see for yourself how amazing vegan protein pancakes can be!

What else can I add to my pancakes?

You can also add a variety of spices such as cinnamon, nutmeg, or pumpkin spice to give them a warm and comforting flavor. For a savory twist, try adding some diced scallions, garlic, or herbs like chives or parsley. You can also top them with a variety of vegan butter, syrups, vegan chocolate chips, or nut butter for added flavor and creaminess. The possibilities are endless with these versatile pancakes, so feel free to get creative and experiment with different flavor combinations to suit your taste preferences.

How to store vegan protein pancakes?

These vegan protein pancakes can be kept in the refrigerator in an airtight container for up to five days. It’s always best to store them without any of the toppings as this could make them go soggy. You can also freeze them for up to three months. Simply place them in a single layer on a baking sheet and freeze them until solid. Once frozen, transfer them to a resealable plastic bag or airtight container. To reheat, simply pop them in the toaster or microwave until warm. They will taste just as good as when they were first made!

What type of protein powder do you use in your pancakes?

It’s best to use a vanilla vegan protein powder. I always use Orgain Organic Vegan Protein Powder. It’s a great option as it is made from a blend of pea, brown rice, and chia seed protein and is also organic, non-GMO, and gluten-free. However, there are many other vegan protein powders available on the market, you can use any of your preferred brands or flavor. Just make sure that the protein powder you use is vegan and has a good flavor that will complement the pancakes.

Can you make these vegan pancakes in advance?

Make Ahead Magic: These vegan protein pancakes are perfect for meal prepping in advance. Simply prepare a batch and store it in an airtight container in the refrigerator for a quick and easy vegan high-protein snack or breakfast throughout the week. To ensure freshness, it’s best to store without any toppings.

Are there alternatives to flour in this vegan protein pancake recipe?

The great thing about these pancakes is that they can be made with a variety of flours, not just all-purpose flour. Oat flour, gluten-free flour, and other substitutions can all be used to make this dish. Keep in mind that when using different flours, the conversion ratio may vary. It’s also important to note that gluten gives cooked dishes structure and rise, so using gluten-free flour may result in a less firm and thick final product.

How to Make Vegan Protein Pancakes

In a large bowl, mix together your dry ingredients. Add in your plant-based milk and flax egg, and stir until well combined. If the batter is too thick, add a little more milk to adjust the consistency. Heat a pan over medium heat and lightly grease it with oil. Scoop about 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the edges and the pancakes are cooked through. Add in any additional ingredients like blueberries, vegan chocolate chips, or bananas. Top with your favorite toppings, such as maple syrup, berries, or vegan whipped cream. Leftovers can be stored in an airtight container in the refrigerator or freezer for later. Serve and enjoy!

Vegan Protein Pancakes

Vegan protein pancakes are the perfect plant-based pre or post-workout meal. Vegan pancakes are a quick and easy breakfast idea perfect for any morning.
Prep Time10 mins
Cook Time10 mins
Course: Breakfast
Cuisine: American
Keyword: Vegan Pancakes, Vegan Protein Pancakes
Servings: 4


Dry Pancake Ingredients

  • 1 cup ground up oats or oat flour
  • 1 cup almond milk
  • ½ cup vanilla vegan protein powder
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • dash of salt

Flat Egg

  • 1 tbsp ground flax
  • 3 tbsp cold water


Flax Egg

  • First, make your flax egg by mixing 1 Tbsp of ground flax with 3 Tbsp cold water. Set aside.

Dry Ingredients

  • In a large bowl, mix all the dry ingredients together.
  • Next, add the milk and flax egg. Mix together. If the batter is a little too thick add a few dashes of plant milk to adjust the consistency.
  • Lightly grease a pan on medium heat. I use extra virgin olive oil. Cooking spray would work perfectly!
  • Scoop about 1/4 cup of the batter for each pancake onto the heated pan. Cook until little bubbles start to form the the edges of the cakes look cooked and firm.
  • Add any of your favourite ingredients in while cooking them like blueberries, vegan chocolate chips, or bananas!
  • Top with maple syrup 🍁 berries, vegan whip or whatever toppings you prefer.
  • Leftovers can be stored in an airtight container in the fridge or even the freezer to re-heat later on.
  • Serve and enjoy!


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