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Stack of fluffy vegan protein pancakes with syrup drizzled on top showing perfect texture

Vegan Protein Pancakes

Fluffy vegan pancakes packed with over 30 grams of plant-based protein per serving
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 1 portions
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 0.33 cup flour spelt, white, gluten free all purpose, or oat flour
  • 0.33 cup protein powder 26g - plant based pea protein recommended
  • 1.5 tsp baking powder
  • 0.25 tsp salt scant
  • 0.75 cup milk of choice or water or more as needed
  • 2 tsp oil or nut butter or omit for fat free
  • 1 tbsp sugar or sweetener of choice or omit for savory

Equipment

  • Medium mixing bowl
  • Whisk
  • Nonstick skillet
  • Spatula
  • Small ladle

Method
 

  1. Stir all dry ingredients in a medium mixing bowl. Add blueberries, chocolate chips, or other add-ins if desired.
  2. Whisk in the wet ingredients to form a pancake batter. Add more liquid if needed to achieve proper batter consistency.
  3. For super fluffy pancakes, let the batter sit 10 minutes to thicken.
  4. Grease a nonstick skillet well with oil spray, coconut oil, or vegan butter. Heat over medium.
  5. Test pan readiness by adding a drop of water - if it sizzles, the pan is ready.
  6. Drop small ladles of batter onto the pan, leaving space between each pancake. Turn heat to low.
  7. When edges begin to look dry, flip each pancake with spatula and cook for additional 1-2 minutes.
  8. Re-grease the skillet after each set of pancakes.

Notes

Use plain unsweetened protein powder to avoid artificial aftertaste. Make smaller silver dollar pancakes for even cooking. Cook over low heat to prevent crispy edges with raw middle. Using soymilk adds additional 5 grams of protein (total 35g). Store in refrigerator for 3-4 days or freeze up to 2 months.