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A stack of pancakes has peanut butter and chocolate chips on top.
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Vegan Protein Powder Pancakes

Craving a protein-packed breakfast that's 100% plant-based and oh-so-delicious? These Vegan Protein Powder Pancakes are a game-changer. Serve them with your favorite toppings!
Course Breakfast
Cuisine American
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 9 pancakes
Calories 105kcal
Author Marly McMillen

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.
Cups - Metric

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. 
    A plant-based milk mixture is being poured into a bowl with flour.
  • 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.
    A spatula holds a pancake on a griddle, getting ready to flip it. There are other pancakes on the griddle, too.
  • 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.

Notes

Batter Add-ins
I prefer to sprinkle add-ins on the raw side of pancakes as they're cooking. Here are some favorites:
  • 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.

Nutrition

Calories: 105kcal | Carbohydrates: 13g | Protein: 8g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 146mg | Potassium: 191mg | Fiber: 2g | Sugar: 3g | Vitamin A: 105IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 2mg