Vegan Protein Pancakes
Start your morning off the right way with these delicious vegan protein pancakes! This easy-to-follow recipe is sure to become the most requested breakfast meal. It’s a healthy, energy-packed breakfast. Give it a try today and start your day with a boost of energy!
Hey there, you plant-based food enthusiast! Today, we’re diving into the world of vegan protein pancakes.
Whether you’re a seasoned vegan or just looking to incorporate more plant-based goodness into your diet, these fluffy delights will become a breakfast staple.
Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe, including substitution ideas:
- Plant-Based Egg — We’ll use a flax seed egg or you can use a chia seed egg.
- Milk — A cup of soy milk is my favorite plant-based milk, but you can substitute almond milk.
- Sweetener — I like using maple syrup, agave nectar, or any syrup sweetener.
- Fat — I like adding a tablespoon of olive oil, but you can make these pancakes oi-free by substituting another fat source, like tahini or even peanut butter.
- Vinegar — We want to activate the leavener (baking powder), and vinegar does a great job of this.
- Flour — I prefer to use whole wheat flour to create a more substantial and dense loaf. You can substitute all-purpose flour.
- Protein — We’ll use two ingredients to add protein. First, a full tablespoon of vital wheat gluten has 7 grams of protein. You can also look to vegan protein powder for added protein.
- Flavor — I like using ground cinnamon for flavor, but you can substitute pumpkin pie spice, ground ginger, or even some turmeric!
- Baking powder — We want fluffy pancakes and baking powder can help make that happen.
- Salt — A little bit of salt brings out the other flavors in these pancakes. If your protein powder has added salt, you can leave this ingredient out.
- Toppings — Add your favorite pancake toppings, such as fresh fruit, peanut butter, and syrup.
How to Make Protein Pancakes
- Prepare the flax egg.
- Stir together the wet ingredients, from the milk to the vinegar. Add the flax egg and stir again.
- Stir together the dry ingredients from the flour to the salt.
- Combine the wet and dry ingredients and stir to remove flour clumps, but not over mixing.
- Let the batter sit while you heat a skillet or griddle over medium-high heat.
- Once the surface is hot, spray with vegetable spray, and pour the batter in ¼ cup rounds.
- Cook pancakes for 3 to 4 minutes on both sides until golden brown.
- Transfer cooked pancakes to a pan lined with parchment paper.
- Keep pancakes warm by placing them in an oven preheated to 200°F/95°C while you finish making pancakes from the rest of the batter.
- Serve pancakes with blueberry sauce, sliced bananas, fresh fruit, and maple syrup.
Frequently-Asked Questions
What's the best source of protein for vegan pancakes?
Opt for ingredients like chickpea flour, vital wheat gluten, soy milk, or plant-based protein powder. These add a good protein punch while keeping your pancakes delicious.
Are protein powder pancakes good for you?
Yes, protein powder pancakes can be a nutritious option, especially if you choose a high-quality plant-based protein powder. Protein powder adds a significant protein boost, making protein pancakes an excellent choice for those looking to increase their protein intake, whether for adding muscle or weight management. Besides, protein contributes to satiety, making these pancakes nice and filling.
Serving Suggestions
Remember, the key to serving vegan protein pancakes is to get creative and cater to your personal taste preferences. These suggestions can inspire a variety of flavor combinations, making your pancake experience exciting and delicious.
- Fresh Berries: Top your protein-packed pancakes with fresh berries like strawberries, blueberries, and raspberries.
- Maple Drizzle: A classic favorite! Generously drizzle pure maple syrup over your pancakes for that delightful sweetness.
- Nut Butter Delight: Spread a dollop of almond butter, peanut butter, or cashew butter on a stack of pancakes. It adds creaminess and a delightful nutty flavor that complements the protein boost.
- Banana Bliss: Sliced bananas not only add natural sweetness but also a wonderful creamy texture when combined with pancakes.
- Coconut Craze: Sprinkle shredded coconut generously to infuse a lovely coconut aroma and flavor.
- Plant-Based Yogurt: A dollop of dairy-free yogurt, whether almond, soy, or coconut-based, adds a creamy and tangy contrast to the sweetness of the pancakes.
- Cocoa Drizzle: For a chocolatey indulgence, mix cocoa powder with a touch of maple syrup or agave nectar to create a chocolate drizzle. Drizzle it artistically over your pancakes.
- Iced Coffee or Herbal Tea: Pair your pancake breakfast with a refreshing iced coffee or a soothing herbal tea. It’s a great way to balance the flavors and keep you hydrated.
Storage Tips
Store pancakes in an airtight container in the fridge for up to 5 days. They can be frozen for up to 2 months. Pop them in a toaster or toaster oven to reheat frozen pancakes.
Vegan Protein Favorites
If you love this recipe for vegan protein pancakes, here are more plant-based protein favorites to try:
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Vegan Protein Powder Pancakes
Ingredients
- 1 flax egg
- 1 cup soy milk (substitute almond milk)
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- ¾ cup whole wheat flour (substitute oat flour)
- 1 tablespoon vital wheat gluten (see notes)
- 4 tablespoons vegan protein powder (2 scoops)
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Toppings: Fresh fruit, peanut butter, and syrup.
Instructions
- Prepare the flax egg. Set aside.
- Stir together the wet ingredients, from the milk to the vinegar. Add the flax egg and stir again.
- Stir together the flour, protein powder, cinnamon, baking powder, and salt. Stir the wet and dry mixtures together. Use a whisk to break down any large clumps of flour, but not mixing too much.
- Heat a skillet or griddle over medium-high heat. Spray with vegetable spray, and pour the batter in ¼ cup rounds in the heated pan.
- Cook pancakes for 3 to 4 minutes until bubbles appear on the top of the pancakes and the bottoms are golden brown. Then flip pancakes and cook on the other side for 3 to 4 minutes.
- Transfer cooked pancakes to a pan lined with parchment paper. To keep pancakes warm, place the pan in an oven preheated to 200°F/95°C while you finish making pancakes from the rest of the batter.
- Serve pancakes with blueberry sauce, sliced bananas, fresh fruit, and maple syrup.
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Notes
- Chocolate chips
- Berries, such as blueberries or raspberries
- Chopped nuts, such as walnuts
Meal-Prepping
Double this batch and bring cooked pancakes to room temperature. Freeze pancakes on a tray and then transfer to a freezer bag. They will keep for 2 to 3 months. To reheat, place pancakes in a toaster oven or oven and cook until heated through. You can also heat them in the microwave until heated through, but they won’t regain the crispy crust.Why Vital Wheat Gluten?
Adding vital wheat gluten adds texture, creating pancakes with more structure. In addition, each tablespoon contains up to 7 grams of protein. This is an optional ingredient.The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Marley, It is a pleasure to be the first one to comment. These were the best pancakes that I have had in a long time, bar none. I like to have a lot of protein in my breakfast, so vegan protein powder is a staple. Just delicious. Thank you!! Will make these often. 5 stars.
Hi Deborah. Thanks so much for your comment and I’m so glad you liked this recipe. I’m curious to know, what’s your favorite plant-based protein powder?