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These vegan Protein Pancakes are all you need to power up your day in a delicious way! Make a stack of these fluffy, protein-packed vegan pancakes for a satisfying breakfast or post-workout meal. Try this quick and simple recipe using pure protein powder and a few wholesome plant-based ingredients.

completed Vegan Protein Pancakes stacked on one another
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A Classic Breakfast Treat Made More Nutritious!

Transform your usual breakfast classic into a nutrient-packed powerhouse with Naked Nutritionโ€™s vegan protein powder. These pancakes give your body a boost of protein needed to fuel you up for the day ahead and build and repair muscles after a strenuous workout. We used Vanilla Pea Protein Powder for this recipe, but you can add more variation to your daily rotation by using their chocolate or peanut butter flavors, too.

Pea protein is highly absorbable, making it a fantastic plant-based substitute for whey protein. Plus, it is free of additives and artificial sweeteners, making it a clean and potent source of protein. Yellow split peas are also rich in amino acids and nutrients, so you get to enjoy a deliciously wholesome, balanced meal when you need it.  Also, Naked protein powder blends like a dream into the pancake batter, keeping your pancakes fluffy and delicious!

If you are looking for more protein-packed treats, check out my Healthy Protein Chocolate Waffles and Chocolate Peanut Butter Protein Popsicles.

Ingredient Notes

Please refer to the recipe card for the full list of ingredients and substitutes.

ingredients for Vegan Protein Pancakes measured out on a white surface

Naked Vanilla Pea Protein Powder: Made of three simple ingredients; vanilla, coconut sugar, and pea protein sourced from yellow split peas โ€” this ensures you know exactly what you’re putting into your body for a clean and healthy choice.

Optional add-ins & Recipe Variations

  • Fruits: Add slices of banana or berries to give the pancakes more sweetness and color. 
  • Nuts and seeds: If you want to add some crunch and healthy fats, a sprinkle of almond, walnut, or sunflower seeds will do the trick.
  • Cinnamon or nutmeg: For a more fragrant and festive flavor.
  • Make it savory: You can also use unflavored pea powder and add spinach, green onions, and nutritional yeast for a savory option.

How to Make Vegan Protein Pancakes

process shot showing mixing ingredients together in bowl
process shot showing mixing ingredients together in bowl

Step 1: In a small bowl, combine the flaxseed meal with water. Let it sit for about 5 minutes. Then, in a medium bowl, combine the all-purpose flour, baking powder, and salt. Stir them together thoroughly and set aside.

Step 2: Next, whisk together the plant-based milk and vanilla protein powder in a separate bowl until smooth and free from clumps. A blender or hand mixer can speed up this process. Once smooth, add the neutral oil and mix well to combine.

process shot showing mixing ingredients together in bowl
process shot showing pancakes cooking

Step 3. Pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix. A few lumps are fineโ€”overmixing can make the pancakes dense. Let the batter rest for a few minutes as the pan heats.

Step 4: Next, heat a non-stick pan or griddle over medium heat. Lightly oil the surface. Using a โ…“ measuring cup, scoop the batter onto the hot pan and cook for about 40 seconds. When you start seeing bubbles on the surface and the edges look dry, flip them over and cook for another 1 to 2 minutes. Transfer the cooked pancakes to a cooling rack. Serve immediately with your favorite toppings!

FAQs

What toppings work best with vegan protein pancakes?

Top your vegan vanilla protein pancakes with fresh fruits, almond butter, coconut yogurt, or a drizzle of vegan chocolate sauce.

Can I freeze these pancakes?

Absolutely! Cooked pancakes can be frozen for up to 2 months. Layer parchment paper between each pancake and store them in an airtight container or freezer bag. Reheat in a toaster or on a skillet for a quick, protein-packed breakfast.

Why are my pancakes dense?

It is possible that you over-mixed your batter. A few lumps are okay! Also, allowing the batter to rest for a few minutes before cooking can help.

Can I prepare the batter in advance?

Yes! You can prepare the pancake batter the night before and store it in the fridge. Just give it a good stir before cooking, as it may thicken slightly overnight. If it’s too thick, you can add a splash of plant-based milk to loosen it.

Pro Recipe Tips

  • Adjust as needed. If the batter becomes too thick because of the protein powder, you can add more plant-based milk to loosen the consistency.
  • Use medium heat and a non-stick pan or griddle. If the pan is too hot, the pancakes may become overcooked on the outside while leaving the insides raw and mushy. Using a non-stick pan will help keep the pancakes intact.
  • Use a flat, wide pan. This will ensure there is enough space for them to expand and for you to flip them easily.
  • Flip only when ready. When you notice bubbles forming on the surface, the edges begin to dry out and firm up, and the pancakes release easily from the pan; they are ready to flip.
completed Vegan Protein Pancakes stacked on one another

Storing Vegan Protein Pancakes

To store, allow the pancakes to cool completely, then place them in an airtight container and freeze them for later use. To reheat, just pop them in the toaster or a microwave.

completed Vegan Protein Pancakes in a storage container

Vegan Protein Pancakes

5 from 1 vote
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 10 – 11
These vegan protein pancakes are all you need to power up your day in a delicious way! Make a stack of these fluffy, protein-packed vegan pancakes for a satisfying breakfast or post-workout meal.

Ingredients 

  • 2 tablespoons flaxseed meal
  • 6 tablespoons water
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ยผ teaspoon salt
  • 2 cups plant-based milk
  • ยผ cup Naked Pea vanilla protein powder
  • 6 tablespoons neutral oil plus more for greasing

Instructions 

  • In a small bowl, mix the flaxseed meal with water and let it sit for 5 minutes, or until it thickens.
  • In a medium bowl, combine the flour, baking powder, and salt. Mix well and set aside.
  • In a separate bowl, whisk together the plant-based milk and protein powder until smooth and clump-free. Blending can speed up the process. Add the oil and mix well.
  • Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined, being careful not to overmix. Let the batter rest while the pan heats.
  • Heat a non-stick pan over medium heat and lightly oil the surface.
  • Using a โ…“ cup measure, scoop the batter onto the hot pan. Cook for about 40 seconds, then check one pancake for doneness. If golden brown, flip the rest. Another sign theyโ€™re ready to flip is when the edges look dry and bubbles appear on the surface. Repeat until all the batter is used.
  • Transfer the cooked pancakes to a cooling rack and serve immediately.
  • To store, allow the pancakes to cool completely, then place them in an airtight container and freeze for later use.

Notes

  • Adjust as needed. If the batter becomes too thick because of the protein powder, you can add more plant-based milk to loosen the consistency.
  • Use medium heat and a non-stick pan or griddle. If the pan is too hot, the pancakes may become overcooked on the outside while leaving the insides raw and mushy. Using a non-stick pan will help keep the pancakes intact.
  • Use a flat, wide pan. This will ensure there is enough space for them to expand and for you to flip them easily.

Nutrition

Calories: 191kcalCarbohydrates: 21gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 6mgSodium: 259mgPotassium: 49mgFiber: 1gSugar: 0.3gVitamin C: 0.01mgCalcium: 152mgIron: 1mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Breakfast
Cuisine: American
Method: Stovetop
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! ๐Ÿ™‚
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto
5 from 1 vote

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