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!
How to Prepare Fluffy High Protein Vegan Pancakes
Prep time: 5 minutes
Cook time: 15-20 minutes
Servings: 7 Large Pancakes
- 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
- Measuring Cup
- Non-Stick Pan and Coconut Cooking Spray
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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