Vegan Protein Pancakes
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.
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.