Vegan Protein Pancakes

The fluffiest Vegan Protein Pancakes are easy to make with vegan protein powder and pantry staples, so you stay full for hours! Great for a pre or post-workout snack.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 144kcal

Author: Nora Taylor

Ingredients

1 cup all purpose flour or whole wheat pastry, gluten free
1/3 cup vegan protein powder
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar or maple syrup
1 1/2 cups soy milk or other plant milk
2 tablespoons canola oil or applesauce

US Customary - Metric

Instructions

In a large bowl, whisk together the flour, protein powder, baking powder, salt and sugar.
Pour the milk and oil into the bowl with the dry ingredients, and stir with a large spoon until just combined. A few lumps are okay; do not over mix or your pancakes won't be as fluffy.
Heat a large griddle or pan over medium-high heat. Grease the pan with vegan butter or coconut oil, and drop about 1/3 cup of the batter onto it. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.
Serve with maple syrup and fresh fruit. Or top with peanut butter for even more protein!

Notes

Nutritional information is an estimate only and is calculated using this pea protein powder. If you use another protein powder, different flour, milk and so on, the values will change.
These pancakes will keep in a covered container for 4-5 days in the refrigerator, and can be frozen for up to 3 months.

Nutrition