Fluffy High-Protein Vegan Pancake Recipe

    
Chef Sky Hanka
Chef Sky Hanka

This wholesome and healthy, high-protein vegan pancake recipe is gluten-free, oil-free, and trouble-free. Step up your brunch game with these satisfyingly simple plant-based pancakes. With 24 grams of protein per 2 pancakes, this high-protein vegan pancake recipe will power you through your morning.

About this Recipe

Did you know that almost every culture around the world has its own version of a pancake?

In fact, classically they were unleavened flat cakes prepared from gluten-based batter with eggs, milk, and butter, and cooked on a griddle or frying pan.

Pancakes from around the world take the form of crepes, belini’s, kaletez’s, dosa’s and more! Here in the US, we leaven our pancakes with the addition of baking power and baking soda to achieve a light and fluffy griddlecake. 

These pancakes are a simple vegan approach to the staple breakfast favorite, except they are packed with protein and can be turned into a quick mug-cake for breakfast on-the-go!

Try these as a great addition to your weekly vegan meal prep along with these other high-protein vegan meals.

How to Prepare Fluffy High Protein Vegan Pancakes  

Prep time: 5 minutes 

Cook time: 15-20 minutes 

Servings: 7 Large Pancakes 

Ingredients

  • 1 cup chickpea flour 
  • 1/4 cup almond flour 
  • 1 cup soy or almond milk 
  • 2 tablespoons (1 scoop) protein powder, unflavored 
  • 1/2 cup  powdered almond butter
  • 2 ½ teaspoons baking powder 
  • 2 tablespoons Maple Syrup
  • 4 tablespoons lemon juice 
  • 1 teaspoon vanilla extract 

Tools 

  • Bowl
  • Measuring Cup 
  • Non-Stick Pan and Coconut Cooking Spray
  • Spatula 

Step 1: Combine Your Dry Ingredients

In a small bowl whisk together chickpea flour, baking powder, protein powder, and almond butter powder. 

I choose to use chickpea flour because it yields a fluffier pancake over using only almond flour. 

A key to gluten-free baking is to mix your flours and find a blend you enjoy, this helps mimic the gluten structure in wheat flour. You’ll see that some recipes add in starches such as arrowroot, xantham gum, or cornstarch, as these also provide structure. 

In this recipe the powdered almond-butter helps create structure as well as adds protein to these fluffy vegan pancakes. 

Step 2: Combine Your Wet Ingredients

In a separate mixing bowl whisk together the wet ingredients: soy milk, maple syrup, lemon juice, and vanilla extract.

Step 3: Mix Your Ingredients Together

Then combine your wet ingredients with your dry ingredients - mixing well to form a thick batter. 

If you have time, rest the batter for 5 or more minutes, this allows the flour and starches time to absorb more of the liquid and become firmer, yielding a fluffier pancake. 

Step 4: Cook Your Pancakes

Heat a medium or large nonstick skillet over medium-low heat. Lightly spray the skillet with coconut oil or avocado oil and measure out ½ cup of batter per large pancake.

Cook for 3-4 minutes per side, adjusting the heat as needed. 

Turn this pancake into a mug cake by microwaving ½ cup of pancake mix in a microwave safe cup; top with granola or fresh fruit for an on-the-go breakfast. 

Meal Prep Magic: Storage, Reheating, & Inspiration 

Prepare a batch of these pancakes to enjoy 2 large pancakes per serving or 4 mini pancakes! 

These plant-based pancakes keep for up to 6 days in the fridge and can be reheated in the microwave in 2 minutes. 

Have fun with your pancakes and cook in sliced bananas or fresh fruit, or my favorite, chocolate chips! Or start your day off right and package them with fresh berries or vegan breakfast sausage for extra fuel.


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Breakfast
American,
lactosefreediet, vegandiet, plantbaseddiet,
TBVeganPancakesq0001

Fluffy Vegan Pancake Recipe

Cook time: 20 min
Prep time: 5 min
Yield: 7 large pancakes
Print Recipe

Description

This wholesome and healthy, high-protein vegan pancake recipe is gluten-free, oil-free, and trouble-free.

Ingredients

  • 1 cup chickpea flour
  • 1/4 cup almond flour
  • 1 cup soy or almond milk
  • 1 scoop (2 tablespoons) unflavored protein powder
  • 1/2 cup powdered almond butter or peanut butter
  • 1 teaspoon vanilla extract
  • 2 1/2 teaspoons baking powder
  • 2 tablespoons maple syrup
  • 4 tablespoons lemon juice

Instructions

  1. In a small bowl whisk together flours, baking powder, protein powder, and almond butter powder.
  2. In a separate bowl whisk together vanilla, milk, maple syrup, and lemon juice. Then combine with dry ingredients to form a thick batter.
  3. Heat a medium or large nonstick skillet over medium-low heat. Lightly spray the skillet with coconut oil or avocado oil and measure out ½ cup of batter per large pancake. Cook for 3-4 minutes per side, adjusting the heat as needed.

Notes

  • Cooked pancakes store up to 6 days in the fridge.
  • Time Saver: Use this batter to make a mug cake. Microwave 1/2 cup pancake batter in a microwave-safe container and add mix-ins.
  • Rest batter for 5 minutes if you have time to yield fluffier pancakes.

Nutrition facts

serves 7
Calories Per Serving: 160
% Daily Value
6% Total Fat 4.5g
0% Cholesterol 0mg
8% Sodium 190g
7% Total Carbohydrate 20g
8% Sugars 6g
Protein 12g
Vitamin A
Vitamin C

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