Protein Pancakes

Lip Smacking-ingly Good Vegan Protein Pancakes (Yum!)

By Evelyn

When you first think of protein pancakes, vegan pancakes probably aren’t the first thing that come to mind. Not only is it rather easy to make vegan protein pancakes, but they’re actually incredibly delicious and nutritious as well. The truth is, they’re quite similar to some of the other protein-packed pancake recipes that we’ve recently shared. Just about the only notable difference is that for these pancakes, you’ll obviously need to go with a vegan-friendly protein powder instead of the usual whey isolate powder that I would usually recommend. Other than that, if you’ve been a fan of our other pancake recipes, then you’re sure to love these lip smackingly good vegan protein pancakes.

Vegan Protein Pancakes

The Best Vegan Protein Pancakes You’ll Ever Try

Again, just about the only major difference between this and our other great protein pancake recipes is that this recipe will be using a vegan-friendly protein powder. To be perfectly honest, since I’m so used to always picking up whey isolate powder, it took me quite a while to find a vegan protein powder that I really enjoyed. After trying several different brands and formulas, I finally found one that I actually enjoy more than my usual whey isolate go-to. It’s a vanilla flavored Vega Sport protein powder that offers 30 grams of protein, six grams of BCAAs, and over one billion CFU probiotics per serving – you can order some online by clicking here.

You’ll be loading your pancakes up with fiber as well thanks to using one cup of rolled oats. A single cup of rolled oats will provide you with nearly 10 grams of dietary fiber, along with several other essential nutrients, including vitamin B6, iron, magnesium, phosphorus, zinc, copper, manganese, and selenium. The high fiber content will also ensure that your pancakes are nice and satisfying, as rolled oats are well known to be incredibly satiating. (1)

Vegan Protein Pancakes

Vegan Protein Pancakes

Vegan Protein Pancakes

The pancakes will also get a bit of additional fiber from adding ½ of a medium sized banana into the mix. The banana helps to add in a good mix of B-complex vitamins, potassium, and antioxidants as well. They’re also pretty unique as far as starchy carb sources go, as their fiber content means they are digested slowly and won’t cause sudden blood sugar spikes. This makes bananas, and these vegan pancakes by extension, a great breakfast choice for individuals with type 2 diabetes. (2)

Vegan Protein Pancakes

Vegan Protein Pancakes

Last but not least, you’ll need to mix in one cup of unsweetened almond milk. I like to use vanilla flavored almond milk when making these pancakes because the taste goes well with the vanilla protein powder. Almond milk is another great source of essential nutrients as well, providing an especially solid amount of zinc, vitamin B12, calcium, and vitamin D. It’s a great option for lowering your risk of developing cardiometabolic diseases as well, as studies have shown that daily almond consumption is great for reducing the bad kind of LDL cholesterol while maintaining your beneficial HDL cholesterol concentrations. (3)

When it comes to actually making the pancakes, you’re first going to want to blitz the rolled oats in a blender until they’re very fine and powdery. Add in the rest of the ingredients and blend until smooth, and then cook your pancakes on a non stick skillet that has been lightly greased with coconut oil.

More Protein Pancake Recipes:

The Best Protein Powder Pancake Recipe
5-Ingredient Banana Protein Pancakes
Make-Ahead Protein Pancake Mix


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Vegan Protein Pancakes

Lip Smacking-ingly Good Vegan Protein Pancakes (Yum!)



1 cup rolled oats

¼ cup vegan vanilla protein powder

1 tsp baking powder

½ medium banana

1 cup unsweetened almond milk

coconut oil for greasing


  1. Place the rolled oats in a blender and blitz until very fine and powdery.
  2. Add the remaining ingredients and blend until smooth.
  3. Lightly grease a non stick skillet with coconut oil.
  4. Heat the skillet over medium low heat until hot.
  5. Drop 1/8 cup of batter for each pancake onto the hot skillet.
  6. Cook until small bubbles begin to form on the top.
  7. Carefully flip the pancakes and cook on the other side 30- 60 seconds or until cooked through.
  8. Serve warm.


  • Serving Size: 1
  • Calories: 301
  • Carbohydrates: 44 g
  • Fat: 1.9 g
  • Sugar: 3.9 g
  • Protein: 22.8 g

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