Vegan Protein Pancakes

North American · 20 min · Easy · 3 servings

Vegan Protein Pancakes

Fire Rating: 5.0 out of 5 from 1 rating.

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Oat-flour pancakes built on a scoop of vanilla plant protein and soy milk, sweetened by a mashed ripe banana rather than sugar. Cooked as small rounds so the soft batter flips cleanly. Light to eat but genuinely filling. Batch a pile of them and reheat through the week.

~300 cal per serving. Calories are approximate, per serving — a guide only.

Plan it:

Method

  1. 1

    Mix the dry ingredients

    In a bowl, whisk together the oat flour, protein powder, baking powder and a pinch of salt.

  2. 2

    Make the batter and rest it

    ⏱ 5 min

    Add the mashed banana, soy milk and vanilla. Stir until just combined. Don't overmix. Let the batter rest for 5 minutes, adding a splash more milk if it is too thick.

  3. 3

    Cook the pancakes

    ⏱ 2 min 30 sec

    Heat a nonstick pan over medium heat. Pour in small rounds of batter and cook until bubbles form on top, about 2–3 minutes, then flip and cook 1–2 minutes more.

  4. 4

    Serve

    Serve topped with berries and a light drizzle of maple syrup.

Notes

The protein powder and soy milk turn a light pancake into a breakfast that actually holds you. Batch a stack and reheat through the week, and go easy on the syrup to keep the calories down.

From readers’ kitchens

Real photographs, taken by people who cooked this and chose to show them here.

  • Vegan Protein Pancakes, cooked by Tiffany
    Tiffany · October 11, 2026
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