these high protein pancakes are fully vegan, pack in 35g plant protein per serving, and so fluffy!
the inspiration
Let’s just add to the high protein family with these high protein pancakes. If you are new here then you may not know that I love making high protein recipes. However, if you aren’t new here, you know this is one of my favorite recipe categories.
As a millennial girl I have made my fair share of experience with protein pancakes. I have tried making them with just banana and eggs in my pre-vegan days, just adding protein powder, adding tofu, and to be honest nothing was good. However, these are perfection.
The pancakes are fluffy, soft, and honestly remind me of regular pancakes. I adapted my Vegan Buttermilk Pancake recipe from my cookbook, Plantiful, and used the help of my favorite ingredient vital wheat gluten.
the ingredients
- Vital Wheat Gluten: this will add protein and texture into our high protein pancakes. Vital wheat gluten is not just great for making seitan with, it is great for adding into breads, baked goods, and more. I do not have a substitute for this, as it is where most of the protein is coming from.
- All Purpose Flour: to balance out the vital wheat gluten and make sure this actually comes out like a fluffy pancake and not seitan we are going to use all purpose flour.
- Baking Powder: this will be our leavening agent to give the protein pancakes nice fluff.
- High Protein Non-Dairy Milk: you can use any high protein non-dairy milk you like. I do prefer Ripple pea protein milk. You can also use soy milk. We will use this to create a vegan buttermilk, so it needs to be high protein to help it curdle.
- Apple Cider Vinegar: you will need an acid to promote curdling to create the vegan buttermilk. My preferred acid is apple cider vinegar since I usually have it in the house.
- Vegan Protein Powder: you can use any vegan protein powder that you like. I personally opt for a vanilla one and a pea protein based one. I am currently using the one from Kos.
- Organic Sugar: this will add a little sweetness to the high protein pancakes.
- Vanilla Extract: to add in some vanilla flavor.
how to make the high protein pancakes
- Combine the non-dairy milk and apple cider vinegar. Mix together and set aside for 5 minutes until it curdles.
- Combine all the dry ingredients.
- Add in the vegan buttermilk, vanilla extract, and water. Mix with a whisk to form a batter.
- Preheat your pan or griddle. I like to add a little oil spray. Pour in the batter. Cook on each side for about 5 minutes over a medium heat.
- The pancakes should be golden and beautiful on both sides.
- Serve with your favorite fruit, vegan yogurt, toppings, and syrup.
pancake making tips
If you struggle while making pancakes don’t worry, that is totally normal. A few simple things can make all the difference.
- Use a measuring cup or something with a spout. This 4 cup measuring cup is perfect for this. Having a spout helps you pour out the batter much easier.
- Preheat the pan. Do not pour batter into a cold pan. Get it warm first and then pour the batter in. This will help your pancakes cook better. You also only want it to be warm, too hot and the protein pancakes will burn. We want that beautiful golden brown color.
- Use a griddle. If you don’t have a griddle and you like making pancakes, I highly recommend you get one. It allows you to cook more pancakes quickly. You can also use a griddle pan, which is what I have. I love using it for baking and pancake making.
- Watch the bubbles. When I was 6 years old I can remember making pancakes with my grandpa. He always used to tell us to watch the bubbles on top. You want there to be a lot of them and have the top part starting to look a bit dry. Then, you can flip.
more high protein recipes
why you’ll love this recipe
You would never know these protein pancakes are packing in 35 grams of protein per serving. The texture on them is truly unreal. They are just as fluffy and soft as my original pancake recipe.
Of course I think it is great that we don’t need to use any animal products and we can still have a pancake that feels like a regular one. It tastes just like the kind of pancake you crazy.
This is great for families with kids who love pancakes but don’t love to eat their protein. Of course you can turn them into mini pancakes. You can also play around with adding in some vegan chocolate chips, fruit, oats, or anything else you like.
high protein pancakes faq
Is this recipe allergy friendly?
It does use vital wheat gluten and flour. Unfortunately, the recipe requires those ingredients, so there is no way to make it gluten-free. It is soy and nut free.
How do I store leftovers?
You can store them in the freezer, wrap them individually or in your preferred serving size for up to 2 months. You can also store them in the fridge for up to 4 days, either wrapping them or in an airtight container. I actually really love cold pancakes they are so good!
How do I heat the pancakes up?
You can heat them up on the stove in a pan or in the microwave. You can also warm them in an oven or air fryer, but microwave or stove are my preferred ways.
Do I need to grease the pan?
While I strongly recommend you do, if you have a very good non-stick pan and cook it on a low enough heat you don’t have to. However, you can either use a little vegan butter, oil, or spray oil to very lightly grease it.
My non-dairy milk didn’t curdle?
Be sure to use a high protein non-dairy milk. Almond milk, cashew milk, oat milk, or anything with less than 7g of plant protein will not work here. You can either pea protein milk, soy milk, or another high protein non-dairy milk.
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High Protein Vegan Pancakes
Equipment
- Kitchen Scale *not required but recommended for accuracy
- Griddle Pan *not required but recommended for making multiple pancakes at one time
- 4 Cup Measuring Cup *not required but makes for smoother pancake pouring
Ingredients
- 1 cup + ¼ cup high protein non-dairy milk Ripple or soy milk
- 1 tablespoon apple cider vinegar
- ½ cup + 4 teaspoons teaspoons all purpose flour
- ¾ cup + 2 teaspoons vital wheat gluten
- 1 tablespoon + 1 teaspoon organic sugar
- 1 tablespoon + 1 teaspoon vegan vanilla protein powder
- 2 teaspoons baking powder
- ¼ cup water
- 1 teaspoon vanilla extract
Instructions
- Combine the non-dairy milk and apple cider vinegar. Mix together and set aside for 5 minutes until it curdles.
- Combine all the dry ingredients: vital wheat gluten, all purpose flour, vanilla protein powder, organic sugar, and baking powder.
- Add in the vegan buttermilk, vanilla extract, and water. Mix with a whisk to form a batter, you want there to be some lumps as well.
- Preheat your pan or griddle pan over a medium heat for 2 minutes. I like to add a little oil spray. Pour in the batter for your desired pancake size. Cook on one side for about 5 minutes over a medium heat. Look at the top for bubble and it should look a little dry. Flip with a spatula, and cook for another 3-5 minutes until golden brown.
- Repeat until you have made all your pancakes. I made 6 regular sized pancakes. The pancakes should be golden and beautiful on both sides.
- Serve with your favorite fruit, vegan yogurt, toppings, and syrup.
Video
Notes
- I highly encourage you to use the metric measurements and a kitchen scale for the most accuracy. This recipe was originally created in gram measurements, so the US measurements are being adapted based on the gram measurements.
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
- The recipe will make 6 regular size pancakes. A serving is 2 pancakes.
Nutrition
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hey there!
Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
Love
yay thank you!
I love these pancakes! mine turned out so fluffy! The macros are awesome. The perfect addition to my high protein vegan lifestyle. I used Vedge Nutrition cinnamon roll protein powder and maple extract. I will be making these often!
I am so glad you enjoyed them so much Nina! Yay!!! thank you for trying them and leaving a comment/review xoxo
These pancakes prove you do not have to give up flavor at all! They are so nutritious and packed with protein to boot! Thank you so much for making us all healthier with all your great vegan recipes!
Hi Paula!! I am so glad you enjoyed them. yay <3 it is truly my pleasure!!
Hi so this series has the protein vegan pancakes but one of the titles say protein brownies but when you click to open the page it’s the pancake recipe just letting you know it’s a glitch
Hi Gabrielle, did you mean for the high protein round up? I am a little confused. I have fixed all the links over there.
Looooved them!! Great macros and flavor! I used almond milk (because it’s what I had open), and a zero calorie sweetener instead of sugar. I made 1/3 or the recipe and still made 3 pancakes, because I like them on the smaller side. Thank you for this recipe 🙂
So glad to hear you enjoyed it Joana! Yay!
This recipe looks great! I suck at making pancakes tho…any chance this recipe will work as sheet pan pancakes? I’m going to try, but just curious if you’ve done it
Hi, thank you! No, I haven’t so I really can’t say. The recipe definitely was designed to be just regular pancakes. But you can certainly always try and see what happens! I just can’t say if it will work or not. Please be sure to let me know how it goes. I do know from other readers that it can be made into waffles