How to Make Vegan Protein Pancakes?


How to Make Vegan Protein Pancakes?

A quick post workout meal is just what you need if you’re trying to shed some pounds. These super easy Vegan Protein Pancakes take less than 15 minutes to prepare, which makes them great for any quick nutrition fixes. Plus, these delicious Vegan Protein Pancakes are the tastiest and most filling with 4 grams of protein per serving and perfect for vegan breakfast. Here’s how to make vegan pancakes for a nutrition fix.

For this recipe you will need: vegan protein pancakes mix, some overnight oats, bananas, some flax seeds, and some cranberries. Mix all the ingredients in a bowl, add some more overnight oats if they are rather dry, and mix until combined. Don’t forget to place the bananas in an airtight container. It’s about time that you preheated the oven and stirred in the oats. Make sure to allow the mixture to mix well, and then use your hands to make the Vegan Protein Pancake batter.

You will also need: some walnuts, a banana, flax seeds, some cranberries, and some unsweetened soy milk. First you will need to mix the walnuts and the bananas, and once they are combined, add the flax seeds. Now mix in the soy milk. Next you will spoon the wet ingredients into the dry ingredients, and then spoon the dry ingredients into the wet.

Once you have your mix made you will spoon it onto a non stick skillet and cook it on a hot griddle. Flip it over so that the Vegan Protein Pancake comes out clean on both sides. If it does not look quite right when you flip it over, then you may have to do some adjustments to the batter and ingredients. Here are some things I found when making my vegan protein pancakes:

– Testing everything before putting it in the slow cooker. – Testing to see if the mix is too thick or too thin. – Using a non-stick pan to cook the Vegan Protein Pancakes instead of a skillet. – Using a sweet potato in place of a banana.

A great way to make an easy healthy breakfast is by making vegan protein pancakes. This allows you to have vegan protein for breakfast, and not have to worry about any animal products. It’s a perfect way to start off the day, and to keep yourself active through the entire day. For this reason, many people will make vegan protein pancakes for breakfast and eat them throughout the day. Of course, there are also many who enjoy a meat breakfast every morning as well, and those people can also benefit from using the vegan protein pancakes for breakfast.

There are a couple of different methods of cooking vegan protein pancakes. If you’re looking to make a savory version of this breakfast, I would recommend using a meat and dairy free yogurt. To make a healthier version, substitute the yogurt with a nondairy milk. You can also add vegetables and fruits into the mix as well. I used spinach, cherry tomatoes, and sliced banana to my vegan protein pancakes. The result was a moist, flavorful breakfast that kept me full until lunch.

If you want to know how to make vegan protein pancakes, it’s pretty simple. All you need is some ingredients, a pan, and a little time! As you can see, the whole process only requires a few simple steps, and once you get the hang of it, you can create great tasting recipes all day long.

The first thing you need to do when learning how to make these tasty cakes is to gather your flour, baking powder, and maple syrup. Then, you’ll need a vegan egg if you’re going with a traditional egg recipe. Next, you’ll need to mix in your dry ingredients, and then start kneading the mixture until it becomes quite smooth. When you’re done, simply form your pancakes into rounds, and bake on top of an unheated oven.

This was my first attempt at vegan pancake recipes. I found that the bananas gave the pancakes a nice, rich flavor, and the maple syrup added a nice, sweet taste to them. Once you master the basic makeup of vegan recipes, you can really let your imagination go wild. There are so many wonderful combinations that you can come up with, and there are a number of cookbooks that have wonderfully creative recipes. I particularly love vegan oatmeal chocolate pancakes, which I made for myself the next day. I didn’t have any kind of rice cereal in my cupboard, so I had to make a delicious vegan oatmeal from dry oats.

You can certainly use regular old flour and sugar, but if you’re going all out, try to find vegan powder for baking. Vegan powder will add different textures and flavors to your pancakes, so you don’t have to sacrifice taste or quality. It also comes in different flavors such as chocolate, chai tea, vanilla, gingerbread, and peanut butter, just to name a few. By mixing the powder in with your dry ingredients before you knead, it makes for a very rich and delicious end product.


  • All-Purpose Flour
  • Vegan Protein Powder (my fave vegan protein powder is Outcast Foods! You can get 15% off using code EDGYVEG)
  • Baking Powder
  • Sea Salt
  • Sugar
  • Plant-based Milk

Optional Add-Ins:

  • Mashed Banana
  • Sliced Fruit or Berries
  • Cinnamon
  • Dairy-free Yogurt Instead of Milk

Optional toppings:

  • Maple Syrup
  • Non-Dairy Whipped Cream
  • Bananas
  • Nuts and Seeds
  • Fresh Fruit or Berries


  • Measuring Utensils
  • Mixing Bowl
  • Whisk
  • Spatula
  • Pan
Fluffy Vegan Protein Pancakes
  • Prep time:
  • Cook time:
  • Total time:
I’m going to show you how to make fluffy vegan protein pancakes recipe in 8 mins! This high-protein vegan breakfast is just what you need to kick off your day.
  • Recipe type: Breakfast
  • Cuisine: Vegan
  • Serves: 2 servings
  • 1 cupall-purpose flour
  • ¼ cup outcast vegan protein powder
  • 1 tbsp baking powder
  • ½ tsp sea salt
  • 2 tbsp sugar of choice
  • 1 cup – 1½ cups plant milk
Optional add-ins:
  • Mashed banana
  • sliced fruit or berries
  • ½ tsp cinnamon
  • Dairy-free yogurt instead of milk
Optional toppings:
    • Maple syrup
    • Whipped creamBananas
    • Nuts and seeds
    • Fresh fruit or berries
  1. In a large bowl, mix together flour, protein powder, baking powder, salt, and sugar.
  2. Stir in 1 cup milk. Your mixture should be thick but pourable. Add additional milk as needed.
  3. Heat a pan or griddle over medium-low heat. Grease with some cooking spray, and pour about ¼ cup of batter onto the pan.
  4. When the bubbles on the pancakes stop opening and closing and the edges begin to firm, flip and cook for another couple of minutes. Repeat with the remaining batter.
  5. Topping with maple syrup, bananas, or whatever your favourite toppings are.
  6. Store leftovers in a container, and reheat them in the toaster for a quick breakfast or snack.
Nutrition Information
Serving size: 1 serving Calories: 446 Fat: 4.5g Carbohydrates: 64g Sugar: 13.5g Fiber: 5.5g Protein: 33.5g



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