This is your sign to break out the protein powder and make this huge stack of fluffy vegan Protein Pancakes. I’ve topped them with peanut butter, banana slices, and maple syrup. They are so good!
I’m back with a new pancake recipe! And this time we’re adding protein powder! I’ve also added peanut butter, banana slices, and maple syrup on top, which makes them so, so good.
As always, we’re making them vegan, so no eggs, no dairy, no egg replacement powders, or something. Just a good, old, mashed banana will do.
What kind of protein powder to use?
I’m using unflavored rice protein, because this is what my boyfriend bought and stopped using so it sat in the pantry for a long, sad time and I decided to use put it to good use. (: But you can use any protein powder you have lying around, it also doesn’t hurt if it’s flavored like vanilla or chocolate protein powder.
So depending on the protein powder you’re using, the protein content of the pancakes changes. My tool calculated 21g per person (3-4 pancakes per serving).
With the ingredients given, I’ve made 7 pancakes. You might get more or less depending on the size of your pancakes.
How to make fluffy vegan Protein Pancakes
As always, you will find the whole recipe in the box below but I want to give you an overview of the main ingredients and the process with step-by-step photos first.
The ingredients & possible substitutions
For these easy protein pancakes you’ll need only 6 ingredients:
- a very ripe banana
- plant-based milk – e.g. rice milk, almond milk, soy milk, oat milk, whatever you have at home! Soy milk and pea milk are the plant-based milks with the highest protein content.
- flour – I am using all-purpose wheat flour
- protein powder – I am using unflavored rice protein
- baking powder
- oil – You’ll only need a bit of oil for the pan. I am using canola oil flavored with vegan butter aroma (delicious!) – you can also use any kind of neutral, plant-based oil such as sunflower, coconut oil, …
I’ve topped the pancake stacks with peanut butter, banana slices, and maple syrup. But feel free to add any other fruits or nut butter.
You can also add fruits like blueberries or raspberries to the batter. This is a very versatile recipe that allows lots of variation.
The basic steps
Making pancakes without eggs and dairy is super easy!
If your pancakes are golden brown on the outside but not cooked all the way through, reduce the heat! That way they have more time to cook properly.
Add more baking powder! This will make them fluffier. Mashed bananas + baking powder = are a good recipe for fluffiness! :)
No worries, you can easily adjust the batter! If the batter is spreading too much in the pan, whisk more flour into the batter. If your pancake batter isn’t spreading enough, add a bit more plant-based milk!
If you use a non-stick pan, you don’t have to add oil to the pan.
These pancakes are made completely without white sugar. They are sweetened only with bananas and maple syrup. So I consider these pancakes to be a much healthier alternative to traditional pancakes. Also, they don’t contain any animal products! And there’s only minimal oil. If you want to make these pancakes even healthier, you can use a mix of spelt and wheat flour or use whole wheat flour.
Pancakes without eggs and dairy? It’s totally possible! You don’t even need any weird egg replacement powders. For these Vegan Protein Pancakes, I’ve used mashed bananas and a bit more baking powder than usual. This results in the fluffiest pancakes ever! And they hold together perfectly. No need for eggs at all! I promise. As for the dairy, I’ve simply used plant-based milk (in this case soy milk but you can use any you want!).
It depends on the protein powder. I’m using unflavored rice protein, and you can taste a bit of the protein powder. If you use flavored protein powder like vanilla or chocolate, you will also taste it a bit, but it should blend in with the pancake flavor.
If you have leftovers, let them cool off, then put them in a container, place them in the fridge for up to 3 days. Pop them back into the pan or microwave to heat them up.
More Vegan Pancake Recipes
- Banana Bread Pancakes with chocolate chunks
- Fluffy Sweet Potato Pancakes
- Plantain Pancakes
- Chunky Monkey Pancakes
- Apple Pie Pancakes
- 15+ The Best and Fluffiest Vegan Pancake Recipes
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I hope you enjoy these fluffy vegan protein pancakes as much as I do! If you like them, please let me know. It always makes my day to hear good reviews!
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Vegan Protein Pancakes
Ingredients for the pancakes
- 1 very ripe banana
- 3/4 cup unsweetened plant-based milk e.g. soy milk
- 2/3 cup all-purpose flour
- 1/3 cup protein powder e.g. rice protein
- 1 1/2 teaspoons baking powder
- 1 teaspoon canola oil for the pan, add a bit for each batch of pancakes
Ingredients for the toppings
- 2 teaspoons peanut butter
- 2 teaspoons maple syrup
- banana slices
- In a bowl, mash the peeled banana.
- Add the plant-based milk and give it a quick whisk.
- Add the flour, protein powder, and baking powder. Whisk until incorporated, try not to overmix.
- Spray/brush a flat pan or griddle with oil and heat it up to medium to low heat. Add a small ladle (this works best with an ice cream scooper) of pancake batter*. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes. You should be able to get 6-7 pancakes out of the batter.
- Stack the pancakes, drizzle with peanut butter and maple syrup, and top with fresh banana slices.
- Flip the pancakes when you see small bubbles in the center.
- If your pancakes are golden brown on the outside but not cooked all the way through, reduce the heat!
- Not fluffy enough? Add more baking powder.
- If your pancakes stick to the pan, make sure you use a non-stick pan or griddle and to spray the pan with oil before adding the batter.