Vegan Protein Pancakes are so delicious and easy to make. They’re fluffy, light, and you’d never guess they’re packed with added protein! Protein pancakes are just as easy to make as any others … just replace half the flour with delicious protein powder!
What is the Best Protein Powder for Protein Pancakes?
I’ve used Wilderness Poets Hemp Protein Powder daily … for at least a few years. It’s super fine and is made from hulled hemp seeds … which means it’s made of hemp hearts. Because of that, It looks a lot like flour and it’s not at all gritty or bitter. It’s pale-colored, mild-flavored, very soluble, and is super easy on digestion (<— important!!). I use it in a chocolate smoothie almost every single day and it really can’t be beaten for creaminess and a neutral flavor. And it has 19 grams of protein in every serving. I love it. Some of these are affiliate links and I may get a commission if you click through and buy something!
I figured Wilderness Poets Hemp Protein Powder would be a good choice for this recipe, too, and I wasn’t at all mistaken. It worked perfectly. No one would ever guess that these are anything but regular, fluffy pancakes.
Do Protein Pancakes Taste Good?
These were delicious. They tasted just like regular pancakes. I made an almond butter and maple syrup mix to put on top and added a few vegan chocolate chips. Yum!
Can You Substitute Protein Powder for Flour in Pancakes?
Yes! You can substitute most protein powders for some of the flour in any pancake recipe. I used a 50/50 blend of hemp protein powder and an all-purpose gluten-free flour mix when I made these. But any protein powder should work pretty well. I can see this being really good if using pea protein because that’s also on the finer and lighter side. Soy protein as well. Before I discovered the Wilderness Poets brand, I used Bob’s Red Mill Hemp Protein Powder and Manitoba Harvest. Both of those are fairly gritty though and are also a darker greenish color so the pancakes would be as well.
How to Make Protein Pancakes?
These are as easy as making any pancakes. Just start with a cup of protein powder and a cup of your favorite all-purpose flour (I used Bob’s Red Mill gluten-free flour but you don’t have to, you can use a regular gluten flour, too, if you like!) and put it in a large mixing bowl. I use my favorite bowl with flowers on the inside that I found at a yard sale for 50 cents. I love thrifting and finding treasures second-hand. I’m lucky to have a husband who gladly comes with me to pick up the larger treasures. Gladly may be an overstatement, to be honest. Let me just say I’m pretty sure he loves me … a lot.
Then, add the rest of the dry ingredients … baking powder and salt, and just a little sugar, and whisk together. Make a well in the middle and add the wet ingredients … egg substitute, vanilla, plant-based milk, and oil. Stir together until well combined. This batter is a little thicker than usual because it’s gluten-free. If you’re NOT using gluten-free flour and you find this too thick, simply add an additional quarter cup of milk.
Using about a quarter cup of batter at a time, cook them like regular pancakes in a buttered pan.
What Egg Substitute Should I Use in Vegan Baking or Cooking?
Let me tell you, using Just Egg has made cooking and baking so much easier for me. Just Egg is perfect as an egg replacer. It adds just the right amount of texture, structure, and moisture. I use it in all sorts of things, like cupcakes and muffins, cakes, and these pancakes.
That said, you do not HAVE to use Just Egg here. Your favorite egg substitute will work just fine. Simply use the equivalent for one egg. The alternative to Just Egg that I’ve used here in the recipe is a quarter cup of applesauce mixed with a teaspoon of finely ground flax or chia seeds. That’s going to work just fine, too.
- 1 cup regular all-purpose gltuen-free flour (or all-purpose wheat flour)
- 1 cup protein powder (I used Wilderness Poets Hemp Protein)
- 1 tablespoon baking powder
- 1 tablespoon white sugar
- 1/4 teaspoon salt
- 1 1/4 cup plant-based milk (use 1 1/2 cups milk if using regular wheat flour)
- 1 tablespoon lemon juice
- 1 tablespoon vanilla
- 1/4 cup Just Egg liquid OR 1/4 cup applesauce mixed with 1 teaspoon ground flax or chia seed
- 3 tablespoons oil (any mild oil, I used avocado oil)
- butter or oil for the pan
- 2 tablespoons almond butter
- 3 tablespoons maple syrup
- In a large mixing bowl, sift together the flour, protein powder, baking powder, sugar, and salt. Make sure all the dry ingredients are mixed together and evenly distributed.
- Mix the plant-based milk and lemon juice together. This creates a slight buttermilk-like flavor.
- Make a well in the center of the dry ingredients and pour in the plant-based milk and lemon juice, vanilla, Just Egg or egg substitute, and oil.
- Stir until well combined. The batter will be on the thick side.
- Heat a pan on medium heat and add some butter or oil to prevent sticking.
- Use a 1/4 cup measure to scoop out the batter and place it in the pan. Use the back of a spoon to spread the batter a little to the desired thickness.
- Let cook for about 2 to 3 minutes, until the sides begin to set and look firm and the bottom is turning golden. Flip and cook the pancakes on the other side for another 2 to 3 minutes.
- To make the almond maple syrup, mix together the almond butter and maple syrup and serve on top of the finished pancakes.
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Serving Size:1 pancake
Amount Per Serving: Calories: 110
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.