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Easy Vegan Protein Pancakes (with a hot cross bun variation!)

March 30, 2021 by Monique 1 Comment

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Simple vegan protein pancakes that come together quickly in the blender. Sweet, delicious and super satisfying they make a great healthy breakfast! This recipe is brought to you in collaboration with Happy Way.

Vegan vanilla protein pancakes topped with raspberries and chocolate chips on a white plate

My house is pretty much one step away from a pancake factory, I’m always making pancakes for my toddlers for breakfast! Their favourite are my green smoothie pancakes. However, today I have something for the grown ups, with a protein-packed vegan pancake recipe.

Simply whizz a few ingredients together in your blender and you’re ready to make your stack!

What you need to make vegan protein pancakes

I developed this recipe using Happy Way ‘Like a Vegan’ vanilla protein powder, which is a blend of pea protein isolate and rice protein isolate. In addition to the protein powder, to make these pancakes you will need:

  • Rolled oats or quick oats (either one will work as they’re going in the blender)
  • Plain flour – I usually use gluten free flour however you can use regular plain flour
  • Baking powder + a pinch of salt
  • An overripe banana
  • Milk of choice – I like to use soy or almond milk but any milk you prefer will do

And that’s it! The method is super simple as well. Process into a thick batter in the blender and then cook in a lightly-oiled nonstick pan.

Top tip is to cook them on a low to moderate heat only. Don’t let the pan get too hot, or they will burn!

Close up of vegan protein pancakes with berries and maple syrup

If you’d like a recommendation on lower toxin nonstick pan, I am currently using one from a brand called Neoflam. I’m pretty happy with it so far, it does require a little bit of oil to work really well but it’s otherwise absolutely perfect for making pancakes.

Hot Cross Bun Easter Pancake Variation!

So I’m posting this recipe just before Easter and have a bit of a fun twist on this vegan protein pancake recipe for you, in keeping with the holiday season.

To add a hot cross bun twist to this recipe, add the following ingredients to the batter:

  • About 1/2 teaspoon of cinnamon
  • Pinch of allspice (if you don’t have allspice you can substitute mixed spice)
  • Generous handful of sultanas that have been soaked in hot water for 10 minutes, then drained (this makes them plump and delicious in the pancakes)

If you’re more of a chocolate hot cross buns kind of person, then feel free to throw in some chocolate chips as well, though ideally use the ones made especially for baking as they tend to hold together a bit better when heated up! It will get a bit messy and melty but the result will still be delicious.

Vegan pancakes made with Happy Way protein powder served with berries, choc chips and maple syrup

I hope you love these simple vegan vanilla protein pancakes as much as I do! I tend to default to adding an egg to my pancake recipes so making this egg-free option was unusual for me. Took a few tries to get the recipe right and now I’m really pleased with them. If you try this recipe let me know, leave a comment below or tag me on Instagram when you share a snap so I can see them!

p.s. if you love healthy pancake recipes you should also check out my Maca and Coconut Flour Pancakes 🙂

Top view of protein pancakes with raspberries, chocolate chips and maple syrup on a white plate
Vegan protein pancakes on white ceramic plate with chocolate chips, raspberries and maple syrup

Easy Vegan Protein Pancakes

Easy vegan protein pancakes which come together quickly in the blender! Made with rolled oats, gluten free flour and banana.
1 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: dairy free, egg free, freezer friendly, gluten free, nut free, sugar free, vegan, vegetarian
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 2 serves
Calories: 306kcal

Ingredients

  • 1/2 cup rolled oats or quick oats
  • 1/2 cup gluten free plain flour or regular plain flour
  • 1 scoop vegan protein powder (I used Happy Way vegan vanilla protein)
  • 1 and 1/2 tsp baking powder
  • 1 pinch salt
  • 1 large overripe banana
  • 3/4 cup milk of choice – I recommend soy milk or almond milk
  • extra virgin olive oil for cooking the pancakes

Optional "hot cross bun" flavour additions

  • 1/2 tsp cinnamon
  • 1 pinch allspice
  • 1/3 cup sultanas *soaked in hot water for 10 minutes, then drained

Instructions

  • Place all of the pancake ingredients (except for the olive oil for cooking) into a blender or food processor and combine until a thick and smooth batter forms. If you are making the hot cross bun version, just do not add the sultanas! Add them after the batter is blended.
  • The batter should have the consistency of a very thick creamy yoghurt. If it's too thick add a little milk and blend again.
  • Heat a nonstick frypan up to a low-to-moderate heat. Drizzle a teaspoon of oil around the pan. Add heaped spoonfuls to the pan and spread to form small pancakes. Cook the pancakes for approximately 2-3 minutes on each side. If the pancakes are burning, turn down the heat.
  • Serve the pancakes hot with your favourite toppings! Any extras can be stored in the fridge for up to 3 days, or frozen for up to 3 months.

Notes

*Nutrition Facts have been calculated for the basic protein pancakes recipe (not with the hot cross bun additions).
*psst, you can also add chocolate chips to the batter!
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

Nutrition

Calories: 306kcal (15%) | Carbohydrates: 53g (18%) | Protein: 18g (36%) | Fat: 5g (8%) | Saturated Fat: 1g (6%) | Sodium: 611mg (27%) | Potassium: 317mg (9%) | Fiber: 7g (29%) | Sugar: 10g (11%) | Vitamin A: 44IU (1%) | Vitamin C: 6mg (7%) | Calcium: 332mg (33%) | Iron: 5mg (28%)
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Filed Under: Breakfast, Recipe Tagged With: breakfast, dairy free, egg free, gluten free, healthy breakfast, healthy pancakes, oats, pancakes, protein pancakes, vegan pancakes, vegan protein pancakes

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Comments

  1. Marci

    January 16, 2024 at 1:39 am

    1 star
    I really wanted to like these. But I could not flip them without creating a total disaster in the pan. 🫤 Taste was decent.

    Reply
1 from 1 vote

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HELLO

Monique Cormack

I'm Monique, an accredited clinical nutritionist and creator of Nourish Everyday. I share my favourite healthy recipes on this blog! When I'm not blogging I work as an expert fertility and pregnancy nutritionist.

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