Power-Packed Vegan Protein Pancakes (Over 30g of Protein!)

Do you ever want a tasty stack of pancakes but also want something healthy and filling? I felt the same way, especially when trying to get enough protein on a plant-based diet.

These power-packed vegan protein pancakes are the perfect answer! They have over 30 grams of protein per serving, making them a great breakfast that keeps you full, energized, and ready for anything.

These pancakes are made with oats, protein powder, and plant-based milk, so they’re both healthy and delicious.

The best part? You can add your favorite toppings to make them feel like a treat while still being good for you. Whether you’re already vegan or just curious about plant-based eating, this protein-packed breakfast is sure to become a favorite.

Ingredients

1 cup rolled oats (use gluten-free oats if needed)
1 scoop (about 25g) of vegan protein powder (vanilla or unflavored)
1 teaspoon baking powder
1/2 teaspoon cinnamon (optional, for extra flavor)
1 tablespoon flaxseed meal
1/2 cup plant-based milk (like almond, soy, or oat)
1 ripe banana (for natural sweetness and binding)
1 teaspoon vanilla extract
Pinch of salt

Toppings (Optional)

Fresh berries
Sliced banana
Maple syrup
Nut butter
Chopped nuts or seeds

Instructions

Step 1: Make the Batter

Make a flax egg by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water in a small bowl. Let it sit for 5 minutes until it gets thick and gel-like.
Put the rolled oats in a blender and blend until they turn into a fine flour. Add the protein powder, baking powder, cinnamon, and salt. Blend until everything is well mixed.
Add the flax egg, plant-based milk, banana, and vanilla extract to the blender. Blend until the batter is smooth and thick. If it’s too thick, add more milk, one tablespoon at a time, until it’s the right consistency.

Step 2: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a little coconut oil or cooking spray.
Pour about 1/4 cup of batter onto the skillet for each pancake. Use a spatula to spread the batter a bit if needed.
Cook for 2-3 minutes, or until bubbles start forming on the surface. Flip and cook for another 1-2 minutes, until golden brown and cooked through.

Step 3: Serve and Enjoy

Stack your pancakes on a plate and add your favorite toppings. I love adding fresh berries, a drizzle of maple syrup, and a scoop of nut butter!
Dig in and enjoy your power-packed breakfast!

Nutrition Benefits

These vegan protein pancakes are full of plant-based protein, fiber, and healthy carbs, making them a great breakfast to start your day.

With over 30 grams of protein, they’re perfect for helping muscles recover after a workout or just keeping you full until lunchtime.

The oats give you slow-releasing energy, and the banana adds natural sweetness, so you don’t need extra sugar.

Tips for Success

Choose Your Protein: Use whatever protein powder you like best. Vanilla, chocolate, or even unflavored all work well.
Blending Tip: Blending the batter makes the pancakes smooth and fluffy. Just be careful not to blend too much.
Add Some Fun: Want to make them even more delicious? Try adding dairy-free chocolate chips, chopped nuts, or blueberries to the batter before cooking.

Final Thoughts

These vegan protein pancakes are amazing. They satisfy your craving for a classic breakfast while giving you a big boost of plant-based protein.

Whether you’re making them for a lazy weekend brunch or a quick weekday breakfast, this recipe is a great way to fuel your body and start your day right. Give them a try and make your mornings a little more exciting!

Have you tried these pancakes yet? Let me know what you think, or share your favorite toppings in the comments below!