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Tasty Vegan Protein Pancakes

Section: Morning Favorites

This easy pancake mix brings together baking powder, protein powder, and your choice of flour to make light, airy vegan pancakes. You blend wet and dry stuff until smooth and rest the batter for fluffier results. Cook them small on a greased nonstick pan set to medium heat so they brown evenly and flip easily when the edges dry out. You can tweak milk or water amounts to get just the right batter thickness, plus mix up different flours or sweeteners to suit your taste. Top with syrup, fruit, or nut butter for a filling breakfast or brunch.

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Lindsey
Created By Lindsey
Most recently updated on Sun, 23 Nov 2025 17:40:12 GMT
Blueberry-topped stack of vegan protein pancakes Save
Blueberry-topped stack of vegan protein pancakes | cookbing.com

Starting the day with vegan protein pancakes is my go-to for a filling and healthy breakfast. They come together fast and pack a solid protein boost that keeps hunger away well past lunchtime. Plus, you can tweak them easily based on what you have or how you eat.

I whipped these up when I wanted a quick breakfast without eggs or milk. Now they’re a weekend staple and weekday go-to.

What You Need

  • Protein powder: adds muscle-building power, pick plain or vanilla for mild flavor
  • Flour: gives the pancakes shape try oat or whole grain for a richer bite
  • Salt: just a pinch brings out all the flavors better
  • Baking powder: makes them rise and fluff, fresh stuff works best
  • Oil or nut butter: keeps them moist and soft, nut butter also adds taste
  • Milk or water: mixes everything together, dairy-free milks make them creamier
  • Sugar or sweetener: optional to sweeten, skip it for savory versions

How to Make Them

Mix the Batter:
Start by stirring all your dry ingredients really well so they blend evenly. Then slowly add your milk or water, stirring gently until the batter is thick but pourable, not too runny. Depending on your protein and flour, you might need to adjust the liquid a little. Let the batter sit for about ten minutes so the baking powder gets to work and the batter thickens for fluffier pancakes.
Get the Pan Ready:
Pick a good nonstick pan or griddle to cook them evenly. Heat it over medium and test by flicking a bit of water on it - when it sizzles right away, you’re set. Lightly grease the pan with oil or spray so nothing sticks.
Cook the Pancakes:
Pour smaller amounts of batter onto the hot pan using a ladle or measuring cup. Smaller pancakes cook more evenly and flip easier. Turn the heat down to low after adding batter to keep from burning. When edges look set but not dry, flip carefully with a spatula. Cook the other side for about a minute. Don’t forget to grease the pan again before your next batch.
Eat Up:
Stack pancakes while warm and add your favorite toppings like fresh fruit, syrup, or nut butter. They’re perfect for sweet or savory finishes.
Blueberry topped stack of pancakes.
Blueberry topped stack of pancakes. | cookbing.com

The protein powder is my fave part of these pancakes. Using a nut-based powder once gave them a gentle nutty note I still enjoy. Making these pancakes also brings back memories of family brunch chats on slow Sunday mornings.

Keep It Fresh

Put leftover pancakes in a sealed container and keep them in the fridge for up to three days. Warm them gently in a pan or toaster to keep their texture. You can also freeze pancakes. Just layer them with parchment paper and seal in a bag for up to two months.

Switch It Up

Swap in oat or almond flour for new flavors and feels. Pea protein is a great soy-free, whey-free option. Use maple syrup or agave for natural sweetness or skip sugar and add cinnamon or vanilla for flavor without the sugar.

Toppings to Try

Fresh berries with a swirl of nut butter make a healthy combo. For a savory twist, add avocado and a sprinkle of nutritional yeast for a cheesy vibe without dairy. For a treat, try chocolate chips or vegan yogurt on top.

Stack of pancakes with fresh blueberries.
Stack of pancakes with fresh blueberries. | cookbing.com

These vegan protein pancakes are not just healthy but super flexible. They’re ready whenever you want a fast meal that gives you energy.

Frequently Asked Cooking Questions

→ Which flours should I pick for these pancakes?

You can use all-purpose, oat, or whole wheat flour with good results. If you want gluten-free, blends are fine but might need extra liquid.

→ Any tips to make these pancakes fluffier?

Give the batter a 10-minute break before cooking, so the baking powder can work its magic and make them lighter.

→ What can I swap milk with here?

Water works, or plant milks like soy, almond, or whatever you like best.

→ Do I have to grease the pan before every batch?

Yes, a quick wipe of oil or butter helps keep the pancakes from sticking and browns them nicely.

→ Can I use other sweeteners instead of sugar?

For sure, natural stuff like maple syrup, agave, or stevia is great, and you can skip sweeteners if you want savory pancakes.

→ How do I know when it’s time to flip the pancakes?

Flip when the edges look dry and you see bubbles on top. Then cook another minute or two.

Protein Vegan Pancakes

Soft vegan protein pancakes that let you swap flours and sweeteners for a healthy morning meal.

Preparation Time
5 minutes
Time to Cook
15 minutes
Overall Time
20 minutes
Created By: Lindsey

Type of Recipe: Morning Favorites

Cooking Difficulty: Great for Beginners

Cuisine Style: Vegan

Servings Yielded: 2 Number of Servings

Diet Preferences: Vegan Option, Vegetarian Option, Dairy-Free Option

Ingredients List

→ Dry Goods

01 Sugar or sweetener, 12 grams (optional)
02 0.75 grams salt
03 6 grams baking powder
04 26 grams vegan protein powder
05 43 grams all-purpose flour

→ Wet Goods

06 10 milliliters nut butter or neutral oil (optional)
07 Plant-based milk or water, about 180 milliliters, add more if needed

Detailed Cooking Steps

Step 01

Let your batter sit for 10 minutes so it gets nice and fluffy.

Step 02

Put small spoonfuls of batter on the pan, turn the heat down low, and cook till the edges look dry.

Step 03

Whisk the flour, protein powder, baking powder, salt, and sugar together in a bowl until it’s all mixed well.

Step 04

Carefully flip each pancake with a spatula and cook another minute till golden and fully cooked.

Step 05

If your batter feels too thick, slowly add more milk or water until it pours easily.

Step 06

Add the plant milk and the oil or nut butter bit by bit into the dry mix, stirring till you get smooth batter.

Step 07

Brush the pan with a bit of oil again before you cook the next batch.

Step 08

Heat a lightly oiled nonstick pan over medium heat until a drop of water dances on the surface.

Helpful Hints

  1. Make the batter thicker or thinner by tweaking the liquid for the pancake feel you want.
  2. A good nonstick pan helps pancakes cook smooth and flips easy.
  3. Try topping with syrup, fresh fruit, or nut butters to boost the taste.

Necessary Kitchen Tools

  • Mixing bowl
  • Spatula
  • Nonstick skillet

Allergy Information

Always check ingredient labels for allergens and ask a doctor if unsure.
  • Gluten’s in there unless you swap to gluten-free flour
  • Nut allergies might be a concern if you add nut butter

Nutritional Info (Per Serving)

These nutritional values serve as a guide and don’t replace advice from healthcare experts.
  • Calorie Count: 400
  • Fat Content: 15 grams
  • Carbohydrate Content: 35 grams
  • Protein Amount: 30 grams