Vegan Protein Pancakes
Whip up fluffy, nutrient-dense pancakes in 15 minutes with pantry staples! No eggs, dairy, or blender required. Ideal for meal prep, picky eaters, or post-workout fuel.
Ingredients
Dry Ingredients:
- 1 cup oat flour blend rolled oats!
- 2 tbsp pea protein powder optional for extra protein
- 1 tsp baking powder
- Pinch of salt
Wet Ingredients:
- 1 cup unsweetened almond milk or any plant-based milk
- 1 medium mashed banana or ¼ cup applesauce for banana-free
- 1 tbsp maple syrup or agave
Add-Ins:
- Chocolate chips blueberries, or cinnamon (optional)
Instructions
- Mix Dry Ingredients: In a bowl, whisk together oat flour, protein powder (if using), baking powder, and salt.
- Combine Wet Ingredients: Add almond milk, mashed banana, and maple syrup. Stir until just mixed (small lumps are okay!).
- Heat the Pan: Lightly grease a skillet with coconut oil and heat over medium-low.
- Cook Pancakes: Pour ¼ cup batter per pancake. Cook until bubbles form (~2 minutes), then flip and cook for 1–2 more minutes.
- Serve: Stack with toppings like berries, nut butter, or maple syrup.
Notes
- Fluffier Pancakes: Let batter rest 5 minutes before cooking.
-
Substitutions:
- No protein powder? Use 2 tbsp blended silken tofu or extra oats.
- Nut-free? Use oat milk or soy milk.
- Gluten-free? Use certified GF oats.
-
Storage:
- Fridge: 3 days in an airtight container.
- Freeze: Layer with parchment paper; reheat in a toaster.
- Avoid Dryness: Do not overmix the batter!
- Crispy Edges: Cook on medium-low heat for even browning.