One-Bowl Vegan Protein Pancakes (Fluffy & Healthy)

These fluffy vegan protein pancakes are so good you won't even be able to tell they have 23 grams of protein in each pancake. They are easy, healthy, delicious, and take just one bowl and 20 minutes to whip up.

These protein pancakes have become my most recent obsession.

Back when protein pancakes first blew up in the early 2010s, I remember trying to make some and they turned out horrible, so I wrote them off for over a decade.

But since my entire blog is all about high protein vegan foods, I knew I had to revisit the idea of protein pancakes, and I did so somewhat reluctantly until I whipped up this recipe.

When I tell you that you can't even tell these are protein pancakes, I mean it. I down these babies like crazy, because they taste so good and are similar to regular pancakes but they have 23g of protein each!

The secret you ask? The secret that makes these protein pancakes so much better than the others I've had in the past is the type of protein powder I use -- almond protein!

For more breakfast ideas, make sure to check out these high protein vegan breakfasts. And if you're wanting help to FINALLY lose fat and keep it off for life in a way that allows you to still eat delicious foods and doesn't take your mental peace in the process, check out my sustainable fat loss course.

Jump to:

• Why Almond Protein Powder Instead of Other Vegan Protein Powder?
• Ingredients
• Instructions for Easy Vegan Protein Pancakes
• Substitutions and Variations
• Troubleshooting
• Are Protein Pancakes Healthy?
• Equipment
• Storage
• Recipe
• Want to lose fat sustainably — without counting every calorie or giving up carbs?
• More Breakfasts

Why Almond Protein Powder Instead of Other Vegan Protein Powder?

While there's certainly a place for pea protein powders in my life (like in my daily bowl of protein oatmeal or post-workout smoothies), I just prefer to use almond protein in this vegan protein pancake recipe for the best flavor.

And using a different kind of protein helps give more variety to my diet.

Almond protein powder has one ingredient -- you guessed it -- almonds! It's simply made by removing some of the fat from almond flour to make a more protein-dense product.

But the kicker here is that it doesn't have a typical "protein powder" taste. It really just adds a subtle almond butter flavor, which is PERFECT for protein pancakes.

And to my surprise, almond protein powder actually has very comparable nutrition facts to pea protein powder. Yes, the calories are slightly higher and the protein is slightly lower, but being a more "natural" and "less processed" protein, it's still a pretty great source of plant protein.

Ingredients

So let's get into it, shall we? These vegan protein pancakes have such great minimally processed ingredients. With the high quality ingredients, high protein content, and delicious taste, they really can't be beat.

• Almond Protein Powder (I used Drink Wholesome's Unflavored Vegan Almond Protein Powder - if you want to try their powders, you can get 10% off with code biteswithblair)
• Whole Wheat Flour
• Unsweetened Soy Milk
• Ground Flax Seed
• Maple Syrup
• Baking Powder
• Vanilla Extract
• Salt

See recipe card for quantities.

Instructions for Easy Vegan Protein Pancakes

Not only do these vegan protein pancakes taste great, provide tons of protein, and have simple ingredients -- but they are also so easy to make and use just one bowl!

Substitutions and Variations

• Gluten-Free - Instead of using whole wheat flour, use a gluten-free flour blend or grind up some old fashioned oats to make oat flour.
• Sugar-Free - I prefer to have a little sugar in this recipe to make it taste amazing and it's ultimately pretty low in sugar per serving, but if you prefer, you can use a sugar free syrup instead.
• All-Purpose Flour - You can also use all-purpose flour in this recipe if it's all you have, but I actually prefer the taste and texture of the whole wheat flour - it makes the pancakes slightly more dense and moist (while adding in some whole grains!).
• Soy-Free - If you can't have soy for whatever reason, you can sub the soy milk with unsweetened almond milk or other plant milk, but it will bring down the protein content slightly without the extra protein from soy milk.
• Higher Calories - If you want to add in some extras and don't care about the added calories (or if that's something you actually want in order to put on weight), you can add 1-3 tablespoon olive oil or melted coconut oil to the pancake batter. You can also add chocolate chips or serve with some peanut butter.

Troubleshooting

• The outside is burnt but the inside is undercooked - simply turn down the heat a little more on the stove so that the inside can cook through without burning the outside. Keep in mind that these pancakes will be more moist on the inside compared to traditional pancakes, and that's okay! There are no ingredients in this that would make a slightly undercooked pancake a concern.
• The pancake sticks to the pan - cooking pancakes on a non-stick pan or skillet is preferred over stainless steel or cast iron because they are on the sticky side. You can also run the spatula along all the edges to losen the pancake before flipping it as well.
• They turned out orange-brown in color - due to the almond protein powder, these pancakes do come out as an orange-brown color, but you'll get over that quickly when you taste how great they are with a little dash of maple syrup on top. There's not really any getting around this because it comes from the protein powder. I tried all-purpose flour and it doesn't make a difference in the color.

Are Protein Pancakes Healthy?

These vegan protein pancakes are healthy, yes! Each pancake has a whopping 23g of protein but only 289 calories, making them low calorie and high protein.

They are made with minimally processed ingredients, have 11g of fiber each, are relatively low carb (especially for pancakes at 38g), and are a great source of both iron and calcium.

Whether you're having them as a high-protein breakfast or an afternoon snack, these fluffy pancakes are a great and healthy food to eat regularly.

Equipment

All you need for these protein pancakes is a large bowl, a non-stick pan, a whisk, and measuring cups/spoons. It's so easy and simple.

Storage

These vegan pancakes are best for the first 1-3 days after making them, but you can store leftovers in an airtight container or wrapped in plastic wrap in the fridge for up to 5 days.

You can also prep them in bulk (one of my favorite things to do!) and freeze them for 1-3 months to have protein pancakes whenever you want! I'd recommend moving them to the fridge the day or night before you want to eat them and simply nuking them in the microwave for about 30 seconds or until warmed.

Recipe

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