Quick and Easy Vegan Protein Pancakes Recipe

At my house pancakes are a weekend tradition. I’m sure like most households, the kids are rushing to get off to school and the adults are pulling themselves together to leave for work. Spending half an hour in the kitchen is rarely an option.

That being said, on the weekend there’s generally more time in the morning to cook and for everyone to sit down, relax and eat together. And maybe one of the best parts is it’s definitely a breakfast choice that no one argues over!

I try and find ways to make my pancakes healthier though. One super-easy way to do that is to add protein powder to the pancake batter. It’s a simple way to up the nutritional value of your breakfast and you’ll stay full longer as well. Win! I’m sharing my two vegan pancakes recipes below. The reason I have two is that as well as being vegan, I’m also gluten-free. But when I’m cooking for the kids or friends, I like to give them another option. Gluten-Free pancakes usually aren’t as fluffy but that’s about the biggest noticeable difference to me.

I always use a plant-based vanilla protein powder and because it’s already sweetened with stevia I end up using less maple syrup on top of my pancakes which is another added bonus. You can’t completely hide the taste of the protein powder, so just be sure to use a powder you know you like.

Vegan Protein Pancakes Recipe

Ingredients

For this recipe, I’m using Birch Benders Pancake and Waffle Mix. This vegan pancakes recipes makes about 5-6 medium-size pancakes.

• 3/4 cup pancake mix
• 2/3 cup water or non-dairy milk ( I prefer soy or almond milk)
• 1 scoop vanilla protein powder
• coconut oil for greasing the pan

How To Make Vegan Protein Pancakes

1. Combine the pancake mix, non-dairy milk, and protein powder into a mixing bowl. Mix until just combined.
2. Preheat a nonstick pan over medium heat. You can quickly flick some water onto the pan to test if the pan is hot enough. If the water instantly bubbles and evaporates the pan should be ready for use.
3. Lightly grease the bottom of the pan with coconut oil.
   I prefer to use refined coconut oil for cooking. The refining process removes the coconut flavor from the oil. Then pour in enough batter to make a 4-inch circle. If you like bigger pancakes, pour more batter but then you might need more mix.
4. Once most of the little bubbles have popped and the edges of the pancakes turn golden brown, flip the pancake over and allow to cook for another minute or two.
5. Remove the pancake from the heat and repeat steps until you’re happy with the number of pancakes you have!

You can also add in some additions to your batter. Fresh or frozen blueberries or raspberries and chocolate chips are yummy options!

Gluten-Free Vegan Protein Pancakes

Ingredients

There are definitely times where being gluten-free and vegan require more thought and planning into each meal. It’s easier when you cook at home and the more you do it, the easier it gets. I have to say that I was surprised when my daughter told me she prefers these gluten-free vegan pancakes to all the others. They definitely have more flavor than regular pancakes. And if you’re into working out or currently watching what you eat, it feels like they’re a not-so-guilty cheat.

For this recipe, I’m using King Arthur Protein Pancake Mix. This recipe makes about 6 pancakes.

• 1 cup pancake mix
• 1 “egg”. (I use Bob’s Red Mill EGG Replacer)
• 1 Tbsp oil
• 3/4 cup non-dairy milk.
• 1/4 tea vanilla extract. (optional)
• coconut oil for greasing the pan.

How To Make Gluten-Free Vegan Protein Pancakes

1. In a mixing bowl, whisk together the egg replacer, oil, and non-dairy milk until the batter is smooth. Then let the batter rest for up to 10 minutes. This thickens up the batter and helps to make a fluffy pancake.
2. Preheat a nonstick pan over a medium flame. Use the same trick as above in step 2 to test if the pan is hot enough before pouring any batter onto it.
3. Lightly grease the pan with coconut oil and pour about 1/4 cup of batter onto the pan.
4. Cook for about 2 minutes. Most of the bubbles should be popped and the bottom of the pancake lightly browned.
5. Flip the pancake over and cook for another 2 minutes.
6. Enjoy a single pancake or a proper stack!

The same as in the first recipe, you can add some additions like fruit or chocolate to your batter.

Favorite Vegan Toppings

With either version of these vegan protein pancakes, they’re best served hot and with your favorite toppings.

Some of my favorite toppings are almond butter or peanut butter. Fresh berries, peaches, maple syrup obviously, and coconut whip cream. You can find the recipe for my homemade coconut whip cream here. Not only is it thick creamy and amazing it also has none of the extra additives that store-bought non-dairy whip cream has.

If you try out either or both of these recipes, let me know which you prefer in the comments below!

Xx Monti