Description
Start your morning right with these effortlessly fluffy vegan pancakes packed with plant-based protein! Using just 4 simple ingredients, this recipe delivers golden, airy stacks that’ll satisfy your breakfast cravings while keeping things nutritious. Perfect for busy mornings or weekend brunches!
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 1/4 cup (28g) vegan protein powder of choice
- 1 tbsp baking powder
- 1/2 tsp sea salt or kosher salt
- 2 tbsp maple syrup
- 1 cup water, plus more as needed
Instructions
- In a mixing bowl, whisk together flour, protein powder, baking powder, and salt until well combined
- Add maple syrup and water, stirring until smooth (batter should be thick but pourable – add 1-2 tbsp more water if needed)
- Heat a non-stick skillet over medium heat and lightly grease with oil
- Pour 1/4 cup portions of batter onto skillet, cooking until bubbles form on surface (2-3 minutes)
- Flip and cook until golden brown (1-2 minutes more)
- Serve immediately with fresh fruit or maple syrup
Notes
Tips: For fluffier pancakes, let batter rest 5 minutes before cooking.
Substitutions: Use agave instead of maple syrup • Swap protein powder flavors • Add 1 tsp vanilla extract for extra flavor
Storage: Keep cooked pancakes refrigerated for 3 days or freeze layered with parchment paper for 2 months
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Breakfast
- Method: Cook
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 198
- Sugar: 6g
- Sodium: 280mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan protein pancakes, easy breakfast, plant-based pancakes