Delicious Vegan Protein Pancakes

You might also enjoy these recipes for vegan whole wheat pancakes, low-carb vegan pancakes and vegan sourdough pancakes. If you’re anything like me, your Saturday and Sunday mornings are spent on your feet, running errands. Or maybe you are a parent taking your child to soccer practice or swimming practice where you’ll spend a few lively hours jumping up and down in the bleachers. Whatever it is you do on your weekends, these vegan protein pancakes are designed to keep you - and your kids - going for hours and hours. The pancakes are fluffy, soft and absolutely delicious. They are flavored with cinnamon and vanilla and you don’t even need to top them with anything - although I’ll admit a drizzle of maple syrup and fruit makes them even yummier!

Why you will love this recipe

Delicious pancakes. Protein pancakes can end up tasting like, well, protein powder. While there is a good amount of pea protein in this recipe, which adds tons of protein and fiber, the pancakes are delicious with the flavors of vanilla and cinnamon. They are also tender and soft and fluffy. Loaded with protein. There are more than 9 grams of protein in each pancake! If you are a light eater, just two of these vegan protein pancakes will keep you feeling fuller for a long, long time. There is no added oil in the batter. One-bowl, foolproof recipe. The pancake batter comes together in one bowl in five minutes. If you don’t have the time to flip pancakes you can bake them all at once in a sheet pan, like my vegan sheet pan pancakes. Don’t forget to add yummy toppings! Allergy-friendly. See instructions below on how to tweak the recipes for special diets.

How to make vegan protein pancakes

Tweaks for special diets

Soy-free: Use any other plant milk. To keep the protein levels as high as they are in this recipe, use a plant milk that’s fortified with protein. Gluten-free: Use gluten-free all purpose flour instead of regular flour. Nut-free: Replace the almond flour with ½ cup more of all purpose flour or whole-wheat flour. You might need to tweak the quantity of plant milk in the batter. Low-carb: For a low-carb diet, substitute the all-purpose flour with ¼ cup tapioca flour and use a keto-friendly sugar syrup instead of maple syrup.