Vegan Protein Pancakes
These vegan protein pancakes are fluffy, golden, and packed with plant-based protein to keep you full and satisfied. Made with oat flour, protein powder, and flaxseed, they come together in minutes for a delicious, nutritious breakfast.
Equipment
- Large mixing bowl
- Small bowl - for the flax egg
- Non-Stick Skillet or Electric Griddle - ensures even cooking and easy flipping
- Whisk
- Rubber Spatula or Flat Pancake Turner
- Measuring cups and spoons
- Blender or Food Processor - if making oat flour from scratch (optional)
- Ladle or ¼ Cup Measure - for portioning batter
- Pastry brush or paper towel - for oiling the pan
Ingredients
- 1 cup (90g) oat flour - or blend rolled oats into a fine powder
- 2 scoops (60g) vegan vanilla protein powder - pea protein or pea/rice blend recommended
- 1 tbsp (7g) ground flaxseed - plus 3 tbsp (45ml) water for flax egg
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
- 1 medium ripe banana - mashed (about ½ cup or 120g)
- ¾ cup (180ml) unsweetened plant-based milk - oat milk, almond milk, or soy milk
- 1 tsp pure vanilla extract
- 1 tbsp maple syrup - optional, for extra sweetness
- 1 tsp coconut oil - or neutral cooking oil, for the pan
For Serving (Optional)
- Fresh berries - blueberries, raspberries, or sliced strawberries
- Almond butter or peanut butter - for drizzling
- Sliced banana
- Coconut whipped cream
- Warm berry compote - heat frozen berries with maple syrup until jammy
- Granola - for crunch
- Shredded coconut and mango slices - for a tropical twist
Instructions
- Make the flax egg: Combine ground flaxseed with water in a small bowl. Stir well and set aside for 5 minutes to gel.
- Mash the banana thoroughly in a large mixing bowl until smooth with only a few small lumps remaining.
- Add plant-based milk, vanilla extract, maple syrup (if using), and the flax egg to the banana. Whisk until fully combined and smooth.
- In a separate bowl or directly into the wet ingredients, combine oat flour, protein powder, baking powder, baking soda, salt, and cinnamon. Whisk to distribute evenly.
- Pour dry ingredients into wet and fold gently just until combined. Do not overmix. Let batter rest for 2-3 minutes.
- Heat a non-stick skillet or griddle over medium heat. Add oil and spread evenly. Test with a drop of water; it should sizzle.
- Pour ¼ cup of batter onto the hot pan for each pancake. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip and cook 1-2 minutes more until golden.
- Transfer cooked pancakes to a plate and tent with foil. Lightly re-oil the pan between batches and cook remaining batter.
- Stack the pancakes on a plate, add your favorite toppings, and serve immediately while warm.
Notes
- Ripe bananas are key: Use bananas with brown spots for maximum sweetness and easy mashing. If you don't have a ripe banana, substitute with ¼ cup (60g) unsweetened applesauce.
- Don't overmix: Overmixing develops starch and makes pancakes dense. Mix just until combined; a few small lumps are fine.
- Batter consistency: The ideal batter is thick and scoopable like muffin batter. Adjust with 1-2 tbsp extra milk if too thick, or 1 tbsp oat flour if too thin.
- Medium heat is essential: Too high and the outsides burn; too low and they spread thin. Medium heat gives a golden crust with a fluffy center.
- Wait for bubbles: Flip only when bubbles break through the surface and edges look set. Flipping too early will deflate the pancakes.
- Keep them warm: Place finished pancakes on an oven-safe plate in a 200°F (93°C) oven while you cook the rest to keep them warm without steaming.
- Make them gluten-free: Use certified gluten-free oat flour and ensure your protein powder is gluten-free if needed.
- Storage: Store cooled pancakes in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months with parchment paper between layers.
- Reheating tips: Microwave with a damp paper towel for 45-60 seconds, or toast for a crispier exterior. For large batches, reheat in a 325°F oven for 10 minutes.
- Flavor variations: Swap vanilla protein powder for chocolate, fold in blueberries, or replace banana with pumpkin puree for seasonal variety.