Vegan Protein Pancakes
These vegan protein pancakes are the perfect balance of indulgence and health. Packed with plant-based protein and made with simple ingredients, they’re fluffy, flavorful, and ready in just 15 minutes. Whether you’re fueling up for the day or enjoying a cozy brunch, these pancakes are a delicious way to start your morning.
- Prep Time: 3 minutes
- Cook Time: 12 minutes
- Total Time: 15 minutes
- Yield: 10 pancakes 1x
- Category: Breakfast
- Cuisine: Vegan
Ingredients
Scale
- 2 teaspoons apple cider vinegar (or lemon juice)
- 1 cup unsweetened almond milk (or any non-dairy milk)
- 1 cup all-purpose flour (or white whole wheat flour)
- ⅓ cup vanilla protein powder (pea protein works best; ~40g/1.4 oz)
- ½ teaspoon salt
- 2 tablespoons sugar (erythritol or coconut sugar)
- 1 tablespoon baking powder
Instructions
- Prepare the Vegan Buttermilk: In a mixing bowl, whisk together almond milk and apple cider vinegar. Let it sit for a minute to curdle into vegan buttermilk.
- Mix Dry Ingredients: In another bowl, whisk together flour, protein powder, baking powder, sugar, and salt until evenly combined.
- Combine Wet and Dry Mixtures: Slowly pour the buttermilk mixture into the dry ingredients while stirring gently. Mix until smooth with no lumps—don’t overmix! The batter will be thick, which is normal. If it feels too thick to spread, add a splash of almond milk to adjust consistency.
- Cook the Pancakes: Heat a pancake griddle or non-stick skillet over medium heat and lightly grease with coconut oil or non-stick spray. Scoop about 2 tablespoons of batter per pancake onto the griddle and spread it into a round shape.
- Flip and Finish Cooking: Cook each pancake for 2–3 minutes on low-medium heat until bubbles form on top and edges look dry. Flip carefully and cook for another minute until golden brown on both sides.
- Cool and Serve: Place cooked pancakes on a wire rack to cool slightly while you finish cooking the rest of the batter. Serve warm with your favorite vegan toppings like maple syrup, peanut butter, or fresh fruit.
Notes
Serving Suggestions:
- Top with chia jam, sliced bananas, or toasted nuts for extra flavor and crunch.
- Pair with tofu scramble or vegan sausage for a hearty breakfast.
Tips & Tricks:
- For fluffier pancakes, avoid overmixing the batter.
- Flip pancakes only when bubbles appear in the center and edges are set.
- Use a well-heated griddle to ensure even cooking.
Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze pancakes in layers separated by parchment paper for up to 3 months.
- Reheat in a toaster or on a hot griddle until warmed through.
Find it online: https://paleo.recipes/vegan-protein-pancakes/