Vegan Protein Pancakes

These vegan protein pancakes are a great way to start the day! They're wholesome and nutritious as well as quick and easy to make. Add your favourite toppings for a yummy high protein breakfast!

Table of Contents

• Ingredient tips
• Step by step pictures
• Substitutions and variations
• Serving
• Storage
• More protein rich vegan recipes
• 📖 Recipe

Here at Vegan on Board we love having pancakes for breakfast or brunch! We often make our 2 ingredient vegan crepes, but when we are in the mood for something a bit more wholesome, these fluffy vegan protein pancakes are our go to! 

We actually prefer these protein powder pancakes over regular pancakes as they are much more filling. And if you are looking to boost your protein intake, these pancakes are a great post workout snack! 

This vegan protein pancake recipe is:

• Wholesome
• Simple
• Rich in protein (around 23 grams of protein per serving)
• And easy to customise with your favourite toppings!

Ingredient tips

Here's what you need to make vegan protein pancakes:

Flour: We like to use wholewheat / wholemeal flour for extra fibre and flavour. It's also higher in protein than all-purpose or plain flour. 

Vegan protein powder: Our favourite protein powder in the UK is Unflavoured Vegan Protein from Protein Works, which is a blend of soy, pea, pumpkin, brown rice and sunflower protein. We like it because it doesn't contain sweeteners or artificial flavourings. 

If you have a flavoured or sweetened protein powder, you may wish to leave out the vanilla extract or maple syrup in the recipe, depending on your taste. 

Soy milk: We usually use unsweetened soy milk in this recipe because it's high in protein, but other plant-based milks such as oat or almond milk will work too. 

Step by step pictures

Here's a visual guide on how to make these vegan protein pancakes.

For the full, adjustable and printable recipe, see the recipe card at the end of the post.

Substitutions and variations

Instead of wholewheat / wholemeal flour, you can use all purpose flour / plain flour or spelt flour. The taste will be lighter and less wholesome with more refined flours. 

Instead of soy milk, you can use other higher protein plant milk varieties like pea or hemp. I've also had success with almond or oat milk, and sometimes I make these pancakes with just water when we are camping or travelling in our campervan! 

Instead of maple syrup, you can use agave or date syrup. 

Instead of olive oil, you can use another type of oil, melted coconut oil or nut butter to make them oil-free.

For extra variation, you can sprinkle blueberries, other fruits or chocolate chips on to the pancake just after you add the batter to the pan. Add ins typically make the pancakes take a bit longer to cook, so check to make sure that the batter is fully cooked throughout. 

Different types of protein powders may have added sweetener or flavour, so adjust the maple syrup and vanilla extract to suit you.

Serving

These vegan protein pancakes are best served fresh from the pan! You can also keep the pancakes warm in the oven at 90℃ (200℉) before serving. 

Of course maple syrup and fresh fruit always makes a delicious topping. Choose from:

• Strawberries
• Raspberries
• Blueberries
• Banana slices
• Diced mango
• Peach slices

For an extra protein boost choose from the following high protein toppings: 

• Peanut butter or other nut butters
• Shelled hemp seeds
• Chia seed jam
• Vegan Greek yogurt or other dairy-free high protein yogurt
• Ground flaxseed
• Sunflower or pumpkin seeds
• Chopped nuts (almonds, peanuts and pistachios are all great options!)
• Tofu bacon
• Tofu scramble

I also love to melt dark chocolate on my pancakes before serving! 

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or in a lightly greased pan on the stovetop for a quick breakfast.

You can also freeze these pancakes for up to 1 month. Quick freeze the pancakes in a single layer on a baking sheet or wire rack, then transfer to a freezer bag. They can be reheated directly from frozen. Thawed protein pancakes may be a little drier, but that's easily fixed with syrup or berry sauce! 

📖 Recipe