Blueberry Vegan Protein Pancakes

Vegan protein pancakes are a plant-based breakfast with real food ingredients, but no dairy or eggs. Make this recipe to kickstart your day!

You should know that this post is sponsored by the good people at t Bob’s Red Mill., but everything you read here is 100% truth. I only promote products I genuinely love and use. 🙂

Some of you may already know that I’ve been partnering with Bob’s Red Mill for several years now. It doesn’t matter how long it’s been, I always get excited when they ask me to test drive a new product.

In this case, it’s their new almond protein powder. Gang, it’s ahhh-mazing! It’s not just your average protein powder. (I’m talking to YOU, mister “run of the mill” chalky powder!)

I’ll share more info on it in a minute. First, I want to show you how to use it to make a huge stack of fluffy, light vegan protein pancakes!

I even made a video for you. After all, these pancakes are SO pretty that they deserve to be on camera!

Vegan protein pancakes recipe video

INGREDIENT NOTES + SUBSTITUTIONS

• Oat Flour – If you need a grain-free option, you can substitute the oat flour with chickpea flour
• Plant Protein Powder (We’re using Almond Protein Powder) – See the recipe notes at the bottom of the post for protein substitutes.
• Non Dairy Milk – Use any variety of your choice. Almond milk is the favorite in our kitchen.
•  Sweetener or sugar substitute – We use monk fruit sweetener, but any granulated sweetener will work just fine
• Apple Cider Vinegar – Do you know that there are over 30 ways that ACV can improve your health?? It’s crazy good for the body!
• Baking Powder and Baking Soda – Be sure to check your baking powder and baking soda for freshness to be sure they are still actively working their magic.
• Fresh Fruit – Blueberries, strawberries, blackberries, raspberries, or heck, peaches! Take your pick and pile them on top and/or in the pancake batter!
•  Coconut Oil – If you don’t need dairy free pancakes, feel free to use butter. Plant based butter is our fave!

Facts about protein and gluten free flour

Both gluten free oat flour and chickpea flour have similar macronutrients and protein content. The difference being that chickpea has 1 more gram of protein per 1/4 cup. 

Chickpea flour tastes a little more like cornmeal.

That’s the great thing about these two gluten free flours though. There are 4-5 grams of plant based protein in each 1/4 cup. Plus, iron, fiber, and B vitamins.

To boost the protein in the pancakes even more, we’re replacing 1/4 cup of flour with almond protein. If you want, you can use any of the other plant based protein powders that Bob’s Red Mill offers.

The almond protein is light and is made with the highest quality blanched almonds, finely ground to a creamy powder. It’s non-GMO and it blends perfectly into smoothies, baked goods, sauces, salad dressings. You name it.

• 20 grams protein per serving
• 1 simple ingredient
• Rich in calcium & fiber

Seriously, the folks at Bob’s know how to make stuff truly delicious! Plus, the new protein powder is safe for practically everyone to use. Well, except for those of you with nut allergies… *sniffle*. (I’m sorry!)

But it is gluten free, low carb and keto-friendly, vegan, and paleo.

How to make the vegan / dairy free pancakes

1. Whisk together your dry ingredients. The flour sugar, etc. go into one bowl.
2. Combine with the wet ingredients. In another bowl, whisk together the milk and apple cider vinegar. It will start to curdle after a few minutes, like real buttermilk does.
   
   After it curdles, mix the milk batter into the dry ingredients. Whisk until smooth, and be careful – don’t over mix.
   
3. Let the batter rest for 5 minutes. While you wait, go ahead and preheat your griddle so it’s ready to rock and roll.
   
4. Cook the pancakes. When the griddle is hot and greased with oil or butter, use a measuring cup to scoop and add batter to the griddle.

If you are going to add berries (or any other mix in) to your pancakes, you’ll do that after bubbles start to form. It usually takes 2 to 3 minutes of cook time for that to happen.

Serve them while they’re hot, with butter, maple syrup, and extra berries!

Recipe notes

• Lower carb option: We tried to make this vegan pancake recipe lower carb by adding more fiber (flax meal) and by replacing half the flour with protein powder.
  
  It definitely works and you can make them this way, but know that your pancakes will look more like crepes; really thin and not fluffy like pancakes should be.

• The liquids matter. The more milk you use, the thinner the pancakes will be. I prefer 1 cup of milk, which makes thicker pancakes (like the ones you see in the photo below)
  
  The longer the batter sits, the thicker it will be when you cook it. This recipe will give you 5-7 medium-size pancakes. For thinner pancakes, use 1 1/4 cups of milk.
  
• The batter tends to stick. A griddle or high quality non stick pan work the best.
  
• Protein powder substitutes. If you don’t have or want to use protein powder, you may substitute it with an additional 1/4 cup oat flour or chickpea flour. The texture will slightly different, but the taste will be the same; delish!

Fluffy, light pancake deliciousness, swooping in… this recipe is calling your name. These will be fantastic for breakfast on Christmas morning! With a side of gluten free cinnamon rolls.

Because we should end the year 2020 on a deliciously sweet note. Just sayin’.

Vegan Protein Pancakes (Sugar Free Option)

---

★★★★★

5 from 3 reviews

• Author: Lindsay Cotter
• Total Time: 15 minutes
• Yield: 5--7 pancakes 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Vegan protein pancakes are a plant-based breakfast with real food ingredients, but no dairy or eggs. Make this recipe to kickstart your day!

---

Ingredients

Units USM Scale 1x2x3x

• 1 cup Gluten Free Oat Flour (See notes for grain-free option)
• 1/3 cup (30-45 grams) Plant-Based Protein Powder (See notes for alternatives)
• 1--3 tbsp sweetener or sugar substitute
• 2 tsp Baking Powder
• 3/4 tsp Baking Soda
• 1 to 1 1/4 cups Non Dairy Milk, cold (see notes re: amount to use)
• 1 tbsp Apple Cider Vinegar
• 1/2 cup to 2/3 cup Blueberries (or other fresh fruit of your choice)
• 1 tbsp Coconut Oil (or butter, if tolerated)

---

Instructions

1. In a medium-size mixing bowl, whisk together dry ingredients. In a smaller bowl, whisk together the milk and apple cider vinegar. After a few minutes, it will start to curdle, like real buttermilk does. 
2. When it has curdled, add the milk mixture to the bowl with dry ingredients. Whisk to combine, being careful not to over mix.
3. Let batter rest for 5 minutes. Meanwhile, heat a griddle over low to medium heat. Grease with coconut oil or butter.
4. Using a 1/4 or 1/3 cup measuring cup, add batter to the hot griddle. When small bubbles begin to form (about 2-3 minutes, depending on the thickness of batter), sprinkle 4-6 blueberries on top of the pancake. Cook for another 30 seconds and then use a spatula to flip the pancake over. Cook for an additional 2-3 minutes on other side, or until golden. Repeat with remainder of pancake batter.
5. Serve the vegan protein pancakes warm, with extra berries and maple syrup.

Notes

• Lower carb option: We tried to make this vegan pancake recipe lower carb by adding more fiber (flax meal) and by replacing half the flour with protein powder. It definitely works and you can make them this way, but know that your pancakes will be thinner than traditional pancakes.
• Grain free option: You can substitute oat flour with chickpea flour if you cannot tolerate grains.
• Protein powder alternative: Both oat flour and chickpea flour are good sources of protein. If you don’t want to use protein powder, increase flour to 1 1/2 cups
• About the milk: The more milk you use, the thinner the pancakes will be. I prefer 1 cup of milk, which makes thicker pancakes (as seen in the blog post photos).
• About the batter: The longer the batter sits, the thicker it will be when you cook it. This recipe will give you 5-7 medium-size pancakes. For thinner pancakes, use 1 1/4 cups of milk.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: breakfast
• Method: stove top
• Cuisine: American

Nutrition

• Serving Size: 1 pancake without fruit
• Calories: 116
• Sugar: 2.4 g
• Sodium: 206.9 mg
• Fat: 4 g
• Saturated Fat: 1.5 g
• Carbohydrates: 13.3 g
• Fiber: 2.7 g
• Protein: 7 g
• Cholesterol: 0 mg

Keywords: vegan protein pancakes, dairy free pancakes, almond protein powder

Who’s ready for a protein packed breakfast? *Raises Hand*

Have a great holiday!

Keep up with the compassionate, fun-loving Bob’s Red Mill on social media. They are full of gluten free inspiration! Facebook,Twitter  Instagram, YouTube, and Pinterest.

LC