Vegan protein pancakes are a plant-based breakfast with real food ingredients, but no dairy or eggs. Make this recipe to kickstart your day!
- 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 Tablespoons sweetener or sugar substitute
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 to 1 1/4 cups non dairy milk, cold (see notes re: amount to use)
- 1 Tablespoon apple cider vinegar
- 1/2 cup to 2/3 cup blueberries (or other fresh fruit of choice)
- 1 Tablespoon coconut oil (or butter, if tolerated)
- 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.
- When it has curdled, add the milk mixture to the bowl with dry ingredients. Whisk to combine, being careful not to over mix.
- Let batter rest for 5 minutes. Meanwhile, heat a griddle over low to medium heat. Grease with coconut oil or butter.
- 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.
- Serve the vegan protein pancakes warm, with extra berries and maple syrup.
- 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
- 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