Looking for a breakfast that’s healthy, delicious, and keeps you full for hours? Vegan Protein Pancakes are your answer—thick, fluffy, and packed with over 30 grams of protein per serving! These Healthy Plant-Based Pancakes are egg-free, dairy-free, and taste like classic diner pancakes, all for under 250 calories. Perfect for busy mornings or a weekend brunch, let’s whip up these Vegan Protein Pancakes and start the day right!
Ingredients for Vegan Protein Pancakes
Here’s what you’ll need for Vegan Protein Pancakes (makes 6–8 small pancakes, serves 2):
For the Pancakes:
- ¾ cup (90g) oat flour (or spelt flour)
- ¼ cup (30g) vegan protein powder (pea or brown rice, unsweetened)
- 1 tsp (4g) baking powder
- Pinch of salt
- ¾ cup (180ml) soy milk (or almond milk for lower calories)
- 2 tbsp (30ml) maple syrup
- 1 tbsp (15ml) vegetable oil (optional, for richer texture)
Equipment
- Medium mixing bowl
- Whisk
- Nonstick skillet or griddle
- Spatula
- Measuring cups and spoons
Ingredient Tips
- Oat Flour: Ensures gluten-free Healthy Plant-Based Pancakes; almond flour works for keto.
- Protein Powder: Unsweetened pea protein adds protein without artificial aftertaste.
- Soy Milk: Boosts protein; use almond milk for fewer calories.
- Maple Syrup: Adds natural sweetness; swap with agave if preferred.
- Oil: Optional for a softer texture; omit for oil-free pancakes.
Directions for Vegan Protein Pancakes
Let’s make these fluffy Healthy Plant-Based Pancakes!
Mix the Batter
- In a medium bowl, I whisk together ¾ cup oat flour, ¼ cup vegan protein powder, 1 tsp baking powder, and a pinch of salt. I add ¾ cup soy milk, 2 tbsp maple syrup, and 1 tbsp vegetable oil (if using), stirring until smooth. I let the batter rest for 10 minutes to thicken for perfect Vegan Protein Pancakes.
Cook the Pancakes
- I heat a nonstick skillet over low heat with a light coating of oil or vegan butter.
- I drop 2 tbsp batter per pancake, leaving space for spreading.
- I cook for 2–3 minutes until edges look dry, then flip and cook for 1–2 minutes more to keep the pancakes soft.
Serve
- I stack the pancakes and top with maple syrup, fresh berries, or vegan butter, enjoying their diner-style fluffiness.
Nutrition
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 2 (3–4 small pancakes each, ~150g per serving)
- Calories: ~240 kcal per serving
- Macros per Serving: 30g carbs, 18g protein, 6g fat, 3g fiber
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Vegan Protein Pancakes
Try these delicious twists on Healthy Plant-Based Pancakes:
- Blueberry Burst: Mix in ½ cup fresh or frozen blueberries for fruity pancakes.
- Chocolate Delight: Use chocolate protein powder and add 2 tbsp mini vegan chocolate chips, inspired by Food and Tips’ Two Minute Protein Brownie.
- Banana Nut: Add ¼ tsp cinnamon to the batter and top with sliced banana and 1 tbsp chopped walnuts.
- Peanut Butter Bliss: Stir 2 tbsp peanut butter into the batter and drizzle with warmed peanut butter.
- Pumpkin Spice: Mix in 2 tbsp pumpkin puree and ¼ tsp pumpkin pie spice for a fall twist.
Serving Ideas:
- Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a sweet breakfast.
- Serve with Food and Tips’ Cucumber Blueberry Feta Salad for a balanced meal.
- Enjoy with Food and Tips’ Coconut Cooler for a refreshing start.
Storage
I let the pancakes cool, then store them in an airtight container with parchment paper between each to prevent sticking. They keep in the refrigerator for 3–4 days or freeze for up to 2 months. I reheat in the microwave for 15–20 seconds or in a warm skillet. The batter can be made the night before and refrigerated for convenience.
Serving Tips
- Presentation: Stack pancakes high on a plate for a diner-inspired look.
- Garnish: Top with fresh berries, a dusting of powdered sugar, or vegan whipped cream.
- Pairing: Enjoy with coffee, a smoothie, or Food and Tips’ Grilled Lemon Herb Chicken for a protein-packed meal.
- Portion Size: Serve 3–4 small pancakes for breakfast or 1–2 for a snack.
- Occasions: Perfect for quick mornings, brunch, or a healthy dessert with Vegan Protein Pancakes.
FAQs About Vegan Protein Pancakes
Here are answers to common questions about making Vegan Protein Pancakes:
Can I make these pancakes gluten-free?
Yes, use oat flour or a gluten-free all-purpose flour for a gluten-free version.
What protein powder is best for these pancakes?
Unsweetened pea or brown rice protein powder works great for a clean flavor in Vegan Protein Pancakes.
How do I make the pancakes fluffier?
Let the batter rest for 10 minutes and use baking powder for extra lift.
Can I skip the protein powder?
Yes, replace with ¼ cup more oat flour, though protein content will be lower.
How do I prevent uneven cooking?
Cook small pancakes over low heat to ensure even cooking without burning.
More High-Protein Meals You’ll Love
- High Protein Chicken Orzo: A Creamy, Healthy One-Pan Delight
- Protein Bagels
- Easy Baked Salmon Recipe: A Flavorful, Healthy Dinne
Conclusion
Vegan Protein Pancakes are a fluffy, protein-packed breakfast that tastes like a treat but fuels your day. Easy to customize and ready in minutes, they’re perfect for healthy mornings. Try Vegan Protein Pancakes and enjoy a delicious, plant-based start!
Vegan Protein Pancakes
Ingredients
- ¾ cup 90g oat flour (or spelt flour)
- ¼ cup 30g vegan protein powder (pea or brown rice, unsweetened)
- 1 tsp 4g baking powder
- Pinch of salt
- ¾ cup 180ml soy milk (or almond milk for lower calories)
- 2 tbsp 30ml maple syrup
- 1 tbsp 15ml vegetable oil (optional, for richer texture)
Instructions
Mix the Batter
- In a medium bowl, I whisk together ¾ cup oat flour, ¼ cup vegan protein powder, 1 tsp baking powder, and a pinch of salt. I add ¾ cup soy milk, 2 tbsp maple syrup, and 1 tbsp vegetable oil (if using), stirring until smooth. I let the batter rest for 10 minutes to thicken for perfect Vegan Protein Pancakes.
Cook the Pancakes
- I heat a nonstick skillet over low heat with a light coating of oil or vegan butter. I drop 2 tbsp batter per pancake, leaving space for spreading. I cook for 2–3 minutes until edges look dry, then flip and cook for 1–2 minutes more to keep the pancakes soft.
Serve
- I stack the pancakes and top with maple syrup, fresh berries, or vegan butter, enjoying their diner-style fluffiness.
Notes
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