The most fluffy vegan protein pancakes are easy to make with vegan protein powder and basic pantry products, so that you are full for hours. Ideal for a refreshment pre or post-training.
Looking for more vegan pancake recipes? Take a look at my vegan banana pancakes, vegan cranberries and vegan chocolate pancakes.
Start the morning with these easy vegan protein pancakes. Adapted to my simple vegan pancake recipe, they are soft and fluffy only made of vegan protein powder at Maintain — More Complete Time. Enjoy them as a pre-training snack or as a sweet and satisfactory breakfast.
What is best is that they are fast and easy to make in a bowl and can even be done in advance. Save the extras in the fridge or freezer, then treat a few when you need a quick and filled meal.
Why will you love this protein crepe recipe?
- Full of protein – A strong vegan protein spoon powder on the batter makes pancakes an additional filling.
- Soft and fluffy -You would not know that these pancakes are full of protein because they are as fluffy, soft and lightly like any other vegan pancake recipe, such as my vegan s timeerie pancakes.
- Easy 1-Bowl Recipe – Simply stir the handful of basic pantry ingredients and vegan protein powder together in a bowl, cook the pancakes and you’re done. Do not forget the maple syrup or peanut butter on top!
How to make vegan protein pancakes
Find the complete recipe with measures on the recipe card below.
Beat flour, powder protein, powder cooking, salt and sugar together in a large bowl. Add the milk, water and oil to the bowl with the dry ingredients. Gently stir until combined.
Some lumps on the crepe batter are fine! If you stir the batter until it is completely soft, the pancakes will not be as fluffy.
Heat vegan butter or coconut oil on a plate over medium-high heat. Once hot, add a little bit of the bottle and cook until the bubbles form at the top and around the edges. Pull and cook -until golden brown at the bottom.
Repeat with the remaining whisk, then serve the high protein pancakes with maple syrup, fresh fruit, caramel sauce, vegan butter or peanut butter at the top. Enjoy!
Frequently asked questions
The amount of pancake proteins depends on the type of protein you use and the size of the pancakes. I used PEA protein powder, which adds about 40 grams of protein to the pancake batch. With soy milk, they have approximately 8 grams of protein per crepe (if you do 8).
I recommend using simple vegan protein powder without sweeteners or additives. If you do not have a powder protein, you can add ⅓ cup of hemp hearts. However, you can use any protein you like!
Customize pancakes in the way you want with mix-ins. Up to 1 cup of fresh or frozen cranberries, 1 cup of vegan chocolate chips, a pinch of cinnamon or nutmeg, vanilla extract and the orange zest would be tasty!
Yes, you can make this recipe with good quality gluten -free flour instead of whole wheat flour or whole wheat. I like the Bob Red Factory 1: 1.
Wrap the individual pancakes in plastic or keep them in a ziplock bag in the fridge up to 5 days or in the freezer for about 3 months. Enjoy them cold or reheat them in the toaster or in the microwave.
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In a large bowl, whip the flour, powder protein, powder cooking, salt and sugar together.
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Pour the milk and oil into the bowl with the dry ingredients and stir it with a large spoon until it has been combined. Some lumps are fine; Don’t mix more or your pancakes will not be as fluffy.
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Heat a large plate or pan over medium-high heat. Grease the pan with vegan butter or coconut oil and leave about 1/3 cup of the blender. Bake until bubbles, then cook and cook until golden on the other side, about 1-2 minutes. Repeat with all the remaining batter.
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Serve -with maple syrup and fresh fruit. Or on top with peanut butter to get even more protein!
- Nutritional information is only an estimate and is calculated by pea protein powder. If you use another protein powder, different flour, milk, etc., the values will change.
- These pancakes will be kept in a covered container for 4-5 days in the fridge and can be freezed up to 3 months.
Service: 1of 8 pancakes ; Calories: 144kcal ; Carbohydrates: 17g ; Protein: 8g ; Fat: 5g ; Polyinsaturated fat: 2g ; Monoinsaturated fat: 2g ; Sodium: 214mg ; Potassium: 231mg ; Fiber: 1g ; Sugar: 4g ; Vitamin A: 174IU ; Vitamin C: 3mg ; Calcium: 132mg ; Parró: 2mg
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