3 Delicious Vegan Protein Pancake Recipes

Whether it's for a healthy, filling breakfast or a treat in the middle of the day, these fluffy vanilla protein pancakes will leave you satisfied and ready to take on the day's challenges, or fuel your next workout. They can even make for a great dessert.

Vanilla Vegan Protein Pancakes

Ingredients

• 1 scoop of Vanilla Vegan Protein Powder 
• 250ml/1 cup non-dairy milk
• 100g/½ cup plain flour
• 2 tsp baking powder
• ½ tbsp coconut oil, melted
• 1 tbsp flaxseed + 1 tbsp water, mixed well
•  1-2 tsp extra coconut oil to cook
•  Non-dairy yoghurt, seeds and fruit to serve (optional).

Instructions

• Place all of the ingredients into a bowl and whisk together until you have a smooth batter.  
• Leave to sit for 5-10 minutes to thicken a little.
• Heat a frying pan or griddle and add a little coconut oil.  Place spoonfuls of batter into the pan and cook for 2-3 minutes on both sides until golden and cooked. 
• Repeat with the remaining batter, keeping the cooked pancakes warm.
• Serve with a dollop of non-dairy yoghurt, seeds, fruit and compote or whatever you wish. For a higher-calorie, sweet treat why not try Jim-Jams' vegan chocolate spread - it's naughty but oh so nice!
• Serve immediately.

Depending upon your choice of ingredients/accompaniments, each batch of pancakes should provide around 25-30g of vegan protein and around 200-300 calories (PLEASE NOTE: These figures can vary dramatically if you choose higher calorie ingredients).

Vegan Cinnamon Roll Pancakes

Ingredients

• 1 cup plant based milk
• 1 ½ tbsp vegan butter
• 1 tbsp sugar
• ½ pack active dry yeast
• ¾ cup flour
• 1 scoop vegan protein powder

For the swirl:

• 1 ½ tbsp pancake batter
• ½ tbsp vegan butter
• 1 ½ tbsp brown sugar
• ½ tbsp cinnamon

Instructions

• Microwave the your choice of plant-based milk and butter until they are warm, then add in the yeast and let it activate for around 10 mins.
• Add in the sugar, protein powder and flour, and stir as you go.
• Gently use a whisk to work out any lumps, then leave the mixture to rise in a warm place for up to 2 hours.
• Once your mixture has risen, mix the 1 ½ tbsp pancake batter with the vegan butter, brown sugar and cinnamon.
• Once this is well combined pour the swirl mixture into a piping bag.
• Heat a frying pan or griddle and add a little coconut oil.
• When cooking the pancakes, add the swirl pretty quickly and allow the pancake to cook.
• Each pancake will need a few minutes on each side (depending on their size), and leftovers can be stored in the fridge for a few days.

Vegan Banana Protein Pancakes

Ingredients

• 1 banana (which will act as the vegan egg substitute)
• ¾ cup plant-based milk
• 1 tsp maple syrup
• 1 tsp coconut oil
• 1 ½ tsp baking powder
• 1 cup flour
• 1 scoop Vanilla Vegan Protein Powder 
• ¼ cup chocolate chips (optional)

Instructions 

• In a bowl, mash the banana and mix with the milk, maple syrup and coconut oil.
• Add the dry ingredients (baking powder, flour and protein powder) and mix well.  Add in the chocolate chips (if you are using them).
• Heat a frying pan or griddle and add a little coconut oil.  Place spoonfuls of batter into the pan and cook for 2-3 minutes on both sides until golden and cooked.
• Serve immediately with a dollop of non-dairy yoghurt, seeds, fruit and compote or whatever your preference.

 Have you made these? Did you enjoy them? We would love to hear your feedback and see photos of your efforts. Please share them with us on Facebook or Instagram.

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