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Home » Recipes » Pancakes

Easy Vegan Protein Pancakes With 4 Grams of Protein

Carine By Carine Claudepierre
Published on 09/03/2021 - Last updated on 01/09/2023

4.99 from 191 votes
Jump to Recipe Pin Facebook Save Saved!
💬 16 Comments

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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These super easy Vegan Protein Pancakes are ready in 15 minutes for a quick post-workout protein breakfast.

Plus, these pancakes are also the most fluffy and nourishing with 4 grams of proteins each and also perfect for vegan breakfast for kids.

Fluffy Vegan Protein pancakes
Table of contents
  1. Are Protein Pancakes Vegan?
  2. How To Make Vegan Protein Pancakes
  3. Serving
  4. Add-Ons
  5. Choosing The Protein Powder
  6. Storage Instructions
  7. More Vegan Protein Recipes
  8. More Vegan Pancake Recipes
  9. Vegan Protein Pancakes

Are Protein Pancakes Vegan?

No, most protein pancake recipes are made of eggs, milk, oats, or banana.

So to make delicious vegan pancakes with protein powder, you need to follow this vegan recipe.

Vegan pancakes with protein powderVegan pancakes with protein powder

How To Make Vegan Protein Pancakes

This is probably the easiest vegan pancake recipe.

All you need are a few simple pantry ingredients and just 15 minutes to whip a batch of these vegan pancakes.

Ingredients

All you need to make protein powder pancakes are:

  • Apple cider vinegar or lemon juice.
  • Unsweetened almond milk or any non-dairy milk you love, like oat milk or soy milk.
  • All-purpose flour – feel free to use a gluten-free all-purpose blend if you are intolerant to gluten. Note that this recipe won’t work with almond flour or coconut flour. You can swap 1/4 cup of the flour with oat flour to make the recipe higher in plant-based protein.
  • Vanilla protein powder – we tested the recipe with three types of plant-based protein powder, including pea protein powder, almond protein powder, and peanut protein powder. The best fluffy pancakes come from pea protein powder.
  • Baking powder
  • Crystal sweetener – we used sugar-free erythritol, but sugar or coconut sugar works as well.
  • Salt

Vegan Buttermilk

First, prepare dairy-free buttermilk.

To do so, simply whisk the almond milk and apple cider vinegar together in a mixing bowl and set it aside while you prepare the remaining ingredients.

Combine wet ingredients to dry ingredients

In a large mixing bowl, whisk together all the dry ingredients: flour, protein powder, sugar, and salt.

Stir in the vegan buttermilk and whisk until a thick batter forms.

How To Make Vegan Protein Pancakes

Cooking The Pancakes

Warm a pancake griddle or non-stick pan over medium heat. Rub the frying pan surface with a piece of absorbent paper slightly oiled with olive oil or coconut oil.

Then, scoop out 2 tablespoons of pancake batter per pancake and spread in a round shape.

The batter is pretty thick, and that’s normal. If it’s really too thick and won’t spread, add a splash of extra almond milk to your pancake batter to thin it out.

Cook for 2-3 minutes or until edges are drying out and bubbles form in the center of the pancakes.

Flip and cook on the other side until the vegan protein pancakes are golden brown and puff.

Cool down on a wire rack and keep cooking the remaining batter, following the instructions above.

Serving

These vegan pancakes with protein powder are delicious plain or topped with some of the vegan-friendly toppings below:

  • Fresh berries like raspberries, blueberries, or strawberries
  • Coconut yogurt
  • Peanut butter or almond butter
  • Vegan chocolate chips
  • Sliced almonds
  • Chopped peanuts
  • Coconut chips
  • Homemade chia seed jam
  • Maple syrup or brown rice syrup for a low GI sweetener
  • Vegan date caramel 

The BEST Protein Pancakes

Add-Ons

This pancake batter is even better with some flavoring and add-ons.

Feel free to stir in some of the below ingredients in the batter before cooking the pancakes:

  • 1/4 cup berries – blueberries, raspberries
  • Dark vegan chocolate chips
  • 1/2 teaspoon Cinnamon
  • 1/4 cup old-fashioned rolled oats

Choosing The Protein Powder

The key to making fluffy protein powder pancakes is to use :

  • the exact amount of protein powder requested by the recipe
  • the same type of protein powder

In fact, each protein powder has different water absorbance, and as a result, your protein pancakes will have a different texture based on what you choose.

You can weigh your protein powder with a kitchen scale or use a measuring cup and use the scoop, sweep method to measure.

Don’t overpack the powder in the cup for better measurement.

The best protein powder for vegan fluffy pancakes is pea protein powder. You can use vanilla, caramel, or chocolate flavor.

For a less fluffy vegan protein pancake, use nut or seed protein powder like :

  • Peanut protein powder
  • Almond protein powder
  • Hemp protein powder

Note that we didn’t try the recipe with a whey protein powder. Whey is not vegan. It’s made from cow milk.

Storage Instructions

You can store these protein pancakes in the fridge in an airtight container for up to 4 days. To rewarm pancakes, bring them in a bread toaster, sandwich press, or hot pancake griddle.

You can also freeze pancakes with protein powder very well. Simply freeze in individual bags to avoid the pancakes sticking to each other.

Thaw at room temperature the day before serving and rewarm following the instructions above

Vegan Protein Pancake recipe

More Vegan Protein Recipes

Below I listed more vegan recipes made with protein powder for a high-protein vegan breakfast.

  • Protein Chocolate Chip Cookies
  • Perfect Bars
  • Banana Protein Pancakes
  • Buckwheat Porridge
  • Peanut Butter Dip
  • Overnight Oats with Protein Powder
  • Vegan Protein Balls

More Vegan Pancake Recipes

I have plenty of other vegan pancake recipes on the blog. If you don’t feel like using protein powder, the ones below are delicious as well!

  • Eggless Pancakes
  • Banana Oatmeal Pancakes
  • Pumpkin Oatmeal Pancakes
  • Banana Protein Pancakes
  • Carrot Cake Pancakes
  • Baby Pumpkin Pancakes
  • Vegan Banana Oat Pancakes
  • Spinach Banana Pancakes
  • Vegan Buckwheat Pancakes
  • Vegan Pancakes
  • Chickpea Flour Pancakes

Have you made these vegan protein pancakes for breakfast? Share a review or comment below to tell me how much you love these!

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Fluffy Vegan Protein pancakes

Vegan Protein Pancakes

A super easy Vegan Protein Pancakes ready in 15 minutes for a quick post work out protein breakfast. These pancakes are also the most fluffy and nourishing pancakes with 4 grams of protein each and also perfect for vegan breakfast for kids.
Pin Print Review Save Saved!
Prep Time: 3 minutes mins
Cook Time: 12 minutes mins
Total Time: 15 minutes mins
Course: Breakfast
Cuisine: American
Servings: 10 Pancakes
Calories: 72.2 kcal
Author: Carine Claudepierre
4.99 from 191 votes

Ingredients

US Customary – Metric
  • 2 teaspoons Apple Cider Vinegar - or lemon juice
  • 1 cup Unsweetened Almond Milk - or non-dairy milk you love
  • 1 cup All-Purpose Flour - or white whole wheat flour
  • ⅓ cup Plant-based Vanilla Protein Powder - pea powder works the best (40g/1.4 oz)
  • ½ teaspoon Salt
  • 2 tablespoons Sugar - we used sugar-free erythritol or coconut sugar
  • 1 tablespoon Baking Powder

Instructions

  • In a mixing bowl, whisk almond milk and apple cider vinegar and set aside while measuring the remaining ingredients.
  • In another mixing bowl, whisk dry ingredients evenly: flour, protein powder, baking powder, sugar, and salt.
  • Stir the almond milk mixture into the bowl with the dry ingredients until a thick pancake batter forms with no lump. It should be pretty thick, and that's normal.
  • Warm a pancake griddle greased with a tiny bit of coconut oil over medium heat.
  • Scoop 2 tablespoons of pancakes batter per pancake on the griddle and spread in a round shape. If the batter is too thick, thin it out by adding an extra splash of almond milk.
  • Cook the pancake for 2-3 minutes on low-medium heat until dry on the edges, then flip and cook an extra minute until it puffs.
  • Cool down on a wire rack and cook the remaining batter.
  • Serve with vegan toppings you love like peanut butter, maple syrup, chia jam.

Storage

  • Store leftovers for up to 4 days in an airtight container in the fridge or freeze and thaw at room temperature the day before serving. Rewarm on a hot pancake griddle or in a bread toaster.

Equipment

Mixing Bowls
Mixing Bowl
Measuring Cups
Measuring Cups and Spoons
Crepe Pan
Pancake and Crepe Pan
Metal Spatula
Flat Spatula
Cooling Rack
Cooling Rack
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Nutrition

Serving: 1pancake | Calories: 72.2kcal | Carbohydrates: 12.5g | Protein: 4g | Fat: 0.6g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 312.3mg | Potassium: 14.4mg | Fiber: 0.4g | Sugar: 2.5g | Calcium: 104.7mg | Iron: 1.4mg | Magnesium: 3.1mg | Phosphorus: 39.9mg | Zinc: 0.1mg
Carine Claudepierre & Damien Maurer

About The Author

Carine
Hi, I'm Carine, the food blogger, author, recipe developer, photographer, and published author of a cookbook and founder of The Conscious Plant Kitchen with my husband Damien. Learn more about us.

Found In:

Category:

BreakfastHigh-Protein Vegan RecipesPancakesRecipes

Ingredients:

All-Purpose FlourApple Cider VinegarProtein PowderSugar

Cooking Method:

Baking

Diet:

Dairy-FreeEgg-FreeVeganVegetarian

Meal Types:

BreakfastDessertSnack

Level:

Easy

Preparation:

6 IngredientsUnder 20 Minutes

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Recipe Rating




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    16 comments
  1. Cierra says:
    November 5, 2023 at 1:54 am

    5 stars
    These were SO good! The only changes I made were that I added 1/2 tsp of vanilla extract and 1 tablespoon of maple syrup to the batter. I did this because my protein powder has a weird taste to it so I wanted to make sure I could mask it haha.. these are definitely going to be my new Sunday breakfast!

    Reply
  2. Magali says:
    June 29, 2023 at 11:49 pm

    5 stars
    These we’re great!!

    Reply
  3. Christine says:
    June 25, 2023 at 9:33 am

    5 stars
    These are delicious and very fluffy as described. I used half all purpose flour and half whole wheat flour and had to use a lot more milk to get it to a pouring consistency – probably like 1/2 c more milk. Will make these again!

    Reply
  4. Christie says:
    May 9, 2023 at 12:06 pm

    Thank you for sharing. We also use Orgain and while they taste great, they always end up flat (fluffy while on the griddle) and sometimes don’t cook fully in the center no matter what temperature or how long. Any advice?

    Reply
    • Carine says:
      May 9, 2023 at 2:49 pm

      I am not too sure but some protein powders don’t absorb the liquid as much as others. It may explain why yours are soft and uncooked. Maybe try adding some flour, or oat flour like 2-3 tablespoons to firm up the batter a bit more.

      Reply
  5. Jennifer says:
    February 25, 2023 at 10:51 am

    5 stars
    The were amazing! Best vegan pancake so far (I have tried many recipes). Mine were made with Orgain vegan protein powder, delicious!!! Fluffy and great texture.

    Reply
  6. Molly says:
    January 21, 2023 at 8:53 am

    5 stars
    I have tried countless vegan and gluten free pancake recipes. This easily takes first place. I love how no egg replacer needed. Quick and easy!!

    Reply
  7. Lindsay says:
    August 12, 2022 at 6:09 am

    5 stars
    I can’t begin to tell you how happy these pancakes make me!!! My favourite recipe… vegan, simple and healthy. It is so hard to find vegan pancake recipes without banana, so I appreciate this so much! Thank you!!

    Reply
  8. Faith says:
    July 7, 2022 at 4:50 am

    5 stars
    Mine were really good! I appreciate you making this recipe

    Reply
  9. L says:
    February 1, 2022 at 7:57 pm

    Hi.

    Saw note that 1/4cup oat flour can be swapped but you think could I use all oat flour besides AP ?

    Reply
    • Amy says:
      July 2, 2023 at 3:23 am

      5 stars
      Perfect fluffy pancakes without the taste of baking powder! New favourite recipe. Did have to add an extra 1/4 cup of milk and used protein works salted caramel wondershake powder so they were very sweet

      Reply
    • Carine says:
      February 2, 2022 at 6:57 pm

      Unfortunately you can’t replace the entire amount of all-purpose by oat flour, the batter will be fragile and pancakes not fluffy. You can do so if you make my banana oat pancakes because the banana act as a binder.

      Reply
  10. Sommer says:
    January 23, 2022 at 4:44 pm

    4 stars
    This recipe was awesome! I added a bit more milk and some maple syrup into the batter and it turned out perfect!

    Reply
  11. Elisa says:
    January 17, 2022 at 5:24 am

    4 stars
    tried these they weren’t as fluffy and the batter was very thick so i added a bit more milk, they tasted great though

    Reply
    • Carine says:
      January 18, 2022 at 10:28 am

      Depending on the protein powder you used, the pancakes can be more or less fluffy. I noticed that pea protein powder make them ultra fluffy but peanut, almond or hemp protein powder keep them a bit flatter.

      Reply
  12. Karen Copeland says:
    January 6, 2022 at 9:10 am

    5 stars
    these were very good!

    Reply

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Hi, We are Carine & Damien

Carine Claudepierre Damien Maurer

Welcome to the Conscious Plant Kitchen, we are happy to meet you here! I am Carine Claudepierre, a foodie, certified nutritionist, wife of Damien Maurer, a vegan runner, and here I share with you my easy plant-based recipes! Who Are Carine & Damien?

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