Kickstart your mornings with this vegan protein pancakes recipe. Made with just 5 easy ingredients, they have no eggs and no banana in them, yet are super thick and fluffy!
The Best Vegan Protein Pancakes
Having a protein-packed breakfast helps keep me energized for the day ahead.
I never used to be someone who ate protein with breakfast, often choosing cereal or toast. While quick and easy, I was always hungry two hours later. Since proactively eating high protein breakfasts, I’m more satisfied and full for hours.
Why you’ll love this recipe
- No eggs or banana needed. Unlike most protein pancakes, these have no banana or eggs out there.
- 5 ingredients only. Simple and easy ingredients that you probably have in your pantry right this second!
- Ready in 5 minutes. Seriously, it would take you longer to toast some bread.
- Vegan and gluten free. Naturally vegan (no dairy or eggs) and easily made gluten free.
These pancakes are so quick and easy to make, and tick all the boxes- thick, fluffy, and naturally sweetened. I sometimes pair it with a protein shake for the ultimate breakfast!
You’ll love the simple and short ingredient list to make this pancake recipe. You’ve probably got everything in your pantry right now. Here is what you’ll need:
- Self rising flour– A combination of all-purpose flour, baking powder, and salt. You can buy it pre-made in the grocery stores or make your own.
- Protein powder– Brown rice protein powder is preferred, as it yields fluffy and thick pancakes.
- Sweetener OR sugar– Any zero calorie sweetener works, or white, brown, or coconut sugar.
- Apple cider vinegar– Mixed with the milk to curdle.
- Milk– I used unsweetened almond milk, but any milk works.
How to make protein pancakes without banana
Mix the dry ingredients: Combine the dry ingredients in a small bowl and whisk together until combined.
Mix the milk and vinegar: Add the milk and vinegar to a bowl and let it sit for five minutes, to curdle.
Create the batter: Combine the wet and dry ingredients until a smooth batter remains.
Cook the pancakes and serve: Cook the pancakes in 1/4 cup portions over medium heat, flipping halfway through. Serve warm with maple syrup and your favorite toppings.
Tips for success
- Cover the pancakes as they are cooking. Trapping the heat in the saucepan will help the pancakes puff up and be extra thick and fluffy.
- Protein powder types matter. If the protein powder you’ve used is whey protein or isolate protein, you may find your pancakes will be thinner and flatter.
- Always grease the pan before adding the pancake batter. We don’t want pancakes stuck on it!
Ways to add more protein to pancakes
Protein powder isn’t the only way to add protein to pancake batter. Here are some other ideas-
- Cottage cheese– Non-fat cottage cheese (smooth or blended) adds 15-20 grams of protein per serving, with no cheesy flavor.
- Silken tofu– Smooth silken tofu acts similar to cottage cheese.
- Greek yogurt– Non-fat or low fat Greek yogurt packs in over 20 grams of protein per serving (one cup).
- Eggs– Whole eggs or egg whites can add a healthy and delicious boost of protein. Opt for whites for minimal calories.
- Nuts and nut butter– Peanut butter, almond butter, and other nut or seed butters add healthy fats and 10-12 grams of protein per serving.
The beauty of these pancakes is that they act as a blank canvas that can be flavored in a plethora of ways. Here are some ideas:
- Chocolate chip– Fold through some chocolate chips. Skip the sugar by using sugar free chocolate chips.
- Blueberry– Add half a cup of fresh or frozen blueberries.
- Apple cinnamon– Finely dice a small apple and add it to the batter, along with a few shakes of cinnamon.
- Banana– Add half a mashed banana.
- Maple walnut– Fold through 1/2 cup chopped walnuts and drizzle with plenty of maple syrup.
Storage and meal prep info
Wondering what is the best way to store leftovers? Here are best practices for pancake storage:
- To store: Make a double batch of protein pancakes and store leftovers in a sealable container or covered, for up to 1 week. Batch cook these pancakes to have breakfast sorted for the week!
- To freeze: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
- Make ahead: Do not prepare the pancake batter in advance, as it will thicken up and be difficult to work with. Instead, make the pancakes and reheat them when ready to enjoy.
- To reheat: Microwave pancakes for 10-20 seconds, until warm.
More healthy pancake recipes to try
Frequently Asked Questions
Brown rice protein or pea protein are best for using in recipes as they react well with other ingredients and have a pleasant flavor.
When made with the full amount of protein powder, there are 20 grams of protein per serving.
Vegan Protein Pancakes with 5 Ingredients | 20 Grams of Protein
- In a small bowl, whisk together the dry ingredients. In a separate bowl, whisk together the milk and apple cider vinegar and let it sit for 5 minutes, to curdle.
- Combine the wet and dry ingredients and mix until a smooth batter remains.
- Add oil to non-stick pan and place it over medium heat. Once hot, pour scant 1/4 cup portions of the batter and then cover the pan. Once bubbles appear and the edges go brown, remove cover, flip the pancakes and cover again for a minute. Repeat until all the batter is used up.
- Serve the pancakes immediately.