Are protein powder pancakes healthy for you?

Vegan protein pancakes can be a nutritious breakfast, especially when you want to add more protein to your meal. This recipe uses plant-based protein powder and can be served with fruit, dairy-free yogurt, or nut butter for a more filling breakfast.

Why is my batter so thick?

Protein powders absorb liquid differently, so the thickness of your batter can vary depending on the brand you use. The batter should be thick but still pourable. If it's too thick, add a small splash of water at a time until you reach the right consistency.

Why are my protein pancakes not fluffy?

For fluffy protein pancakes, avoid overmixing the batter and let it rest for a few minutes before cooking. Make sure your baking powder is fresh and cook the pancakes over medium-low heat. Batter that's too thick can also result in dense pancakes, so add a splash of water if needed.

Can I make vegan protein pancakes without banana?

Yes. You don't need banana to make fluffy vegan protein pancakes. This recipe uses flour, vegan protein powder and baking powder to create light, fluffy pancakes without banana, eggs or dairy.

Vegan Protein Pancakes (Fluffy & No Banana!)

Description

These vegan protein pancakes are fluffy, soft and packed with protein — with no banana needed. Made with just 6 simple ingredients, they're dairy-free, egg-free and easy to make for breakfast or a pre- or post-workout snack.

Ingredients

Units Scale

1 cup (120 g) all-purpose flour
1/4 cup (28 g) vegan protein powder
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (250 ml) water
2 tablespoons maple syrup
Vegan butter or oil, for frying

Topping ideas

maple syrup, dairy-free yogurt, fresh fruit and berries

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Instructions

Mix the dry ingredients.
In a medium bowl, whisk together the all-purpose flour, vegan protein powder, baking powder, and salt until evenly combined.
Add the wet ingredients.
Pour in the water and maple syrup. Gently stir until just combined. Avoid overmixing—a few small lumps are fine.
Check the batter.
The batter should be thick but pourable. Because protein powders absorb liquid differently, add a splash of water if the batter is too thick.
Let the batter rest.
Allow the batter to rest for about 5 minutes. This gives the flour and protein powder time to absorb the liquid and helps the pancakes cook more evenly.
Heat the pan.
Heat a non-stick frying pan or griddle over medium-low heat. Lightly grease the pan if necessary.
Cook the pancakes.
Pour about ¼ cup of batter per pancake into the pan. Cook until bubbles appear on the surface and the edges begin to look set, about 2–3 minutes.
Flip.
Gently flip and cook for another 1–2 minutes, or until golden and cooked through.
Serve.
Serve warm with maple syrup, fresh berries, dairy-free yogurt, nut butter, or your favorite toppings.

Notes

Don't Overmix: Mix the batter until just combined. Overmixing can lead to tough pancakes. It's okay if there are a few lumps in the batter; they will disappear during cooking.

The Batter: Because of the protein powder, the batter will be quite thick.

Grease Lightly: Use a small amount of butter, oil, or non-stick cooking spray to grease the cooking surface lightly. Too much oil can make the pancakes heavy.

Pour Evenly: A small milk jug works best, or use a 1/4 cup when pouring the batter. This will help ensure that all your pancakes cook at the same rate and size.

Wait for Bubbles: Wait for small bubbles to appear on the surface of the pancakes before flipping them. This indicates that the bottom is cooked and ready to flip.

Cook on a Lower Heat: After flipping, reduce the heat slightly to ensure the inside cooks thoroughly without burning the outside.

Prep Time: 5 minutes
5 minutes rest time:
Cook Time: 10 minutes
Category: Breakfast
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1/2 the recipe
Calories: 310 kcal
Sugar: 12 g
Sodium: 900 mg
Fat: 2 g
Carbohydrates: 55 g
Fiber: 2 g
Protein: 17 g