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Vegan Protein Pancakes: Plant-Based and Delicious - Easy, Fluffy, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 1 cup rolled oats or oat flour
  • 1/2 cup plain or vanilla vegan protein powder (pea or a blend works best)
  • 1 tbsp ground flaxseed
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1–2 tbsp maple syrup or coconut sugar (adjust to taste)
  • 1 cup unsweetened almond milk (or any plant milk), plus more as needed
  • 1 tsp vanilla extract
  • 1 tbsp neutral oil or melted coconut oil (plus more for the pan)
  • Optional add-ins: 1/2 cup blueberries or sliced bananas, 1 tsp cinnamon, chocolate chips

Instructions
 

  • Make oat flour if needed. Blend rolled oats in a blender until fine and powdery. Measure out 1 cup.
  • Mix dry ingredients. In a bowl, whisk oat flour, protein powder, ground flaxseed, baking powder, baking soda, and salt.
  • Add wet ingredients. Stir in plant milk, vanilla, maple syrup, and oil. Start with 1 cup milk and add a splash more if the batter is too thick. You’re aiming for a scoopable, slow-pouring batter.
  • Rest the batter. Let it sit for 5 minutes. This helps the flax thicken and the oats hydrate, leading to fluffier pancakes.
  • Preheat the pan. Heat a nonstick skillet or griddle over medium heat. Lightly grease with oil.
  • Cook the pancakes. Pour 1/4 cup batter per pancake. Cook until bubbles form on top and edges look set, 2–3 minutes. Flip and cook another 1–2 minutes, until golden and cooked through.
  • Adjust as needed. If pancakes are spreading too much, add a tablespoon of protein powder or oat flour. If too thick, add a splash of milk.
  • Serve warm. Top with maple syrup, berries, nut butter, or a dollop of coconut yogurt.