Vegan Protein Pancakes
Have a quick start to your morning with this stack of gluten-free vegan protein pancakes. They’re very easy to make and can get you full and out the door in minutes!
I would have these vegan protein pancakes every day if I could! They are so delicious and one of my favorite breakfast or brunch treats.
This recipe uses only a few ingredients that you probably already have in your pantry. These gluten-free, flourless pancakes are made without milk, eggs or butter.
Instead, I used oat flour (which can easily be made by blending dried oatmeal), bananas, sweetener, plant-based milk, spices and a healthy boost of protein from a plant-based protein powder.
The best part about these vegan pancakes is that you can quickly whip them up in a blender. This means less time for clean up and more time to enjoy all that delicious goodness. If you’re really in a hurry you can easily make them ahead of time or eat them on the go.
This pancake recipe is also very customizable which makes for multiple flavor options. You could also add chocolate, blueberries or both!
This batch was topped with spiced-poached pears that I had leftover from a dessert recipe, hazelnut butter and maple syrup.
The aroma of the spices from the pears and the nutty, toasted flavor of the hazelnut butter make these pancakes irresistible!
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Protein Powder for Pancakes
The vegan protein powder that I like to use for pancakes is Orgain Vanilla Bean plant-based protein powder. Not only is it vegan but it’s also organic, gluten-free, soy-free, and non-GMO.
One serving provides at least 20g of plant-based protein and 5g of fiber! It also comes in other flavors including chocolate.
It’s made with pea protein, brown rice protein, and chia seeds. And it’s also sugar-free. It doesn’t get any healthier than that!
How To Make Protein Pancakes
- Add all the ingredients to a blender cup. Blend to a smooth cake-batter consistency. Adjust liquid as needed.
- If you’d like, you can also dice half a poached pear and stir into the batter.
- Heat 1 tbsp of oil in a large frying pan. You can use less oil if you are using a non-stick pan.
- Spoon in 3 tablespoons of batter for each pancake and cook for about 30 seconds on each side.
- Remove from the pan and serve warm with your desired toppings.
Poaching Pears
Making spiced-poached pears is easy and can be done without alcohol. Choose pears that are just ripe and firm as they will fall apart while poaching if they are too ripe.
Two types of pears that are great for poaching are Bosc and Anjou pears. Poached pears can be made in advance and stored in the liquid in the fridge for 3 to 5 days. The longer the pears are stored the deeper the flavor will get.
Follow these easy steps:
- Peel pears and cut in half. Then take a spoon and scoop the centre out with the seeds.
- Add water, sugar and spices to a pot and bring to boil at high heat.
- Next place the pears into the liquid and lower heat to a gentle simmer. At this point, cover the pot and let it cook for 25 to 30 mins. You’ll know it’s done when you can pierce them with a fork.
- Allowed to cool and use immediately or store the pears and poaching liquid in a container in the fridge.
You can always freeze leftover poaching liquid and reuse another time. Alternatively, you can reduce the liquid, which is simply boiling uncovered until it becomes a syrup, and serve as a sauce over the poached pears or other desserts.
Other Pancake Topping Ideas
- Maple syrup
- Hazelnut butter or cashew butter
- Chia seed jam
- Fresh fruit
- Stewed fruit without sugar
- Chocolate chips
- Chopped nuts
- Coconut yogurt
More easy breakfast recipes
Vegan Protein Pancakes
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- 2 cups (180 g) oats
- 2 bananas
- 4 tbsps (46 g) vegan protein powder
- 2 tbsps (25 g) coconut sugar, or your desired sweetener
- 2 teaspoons (10 ml) vanilla
- 2 teaspoons (5 g) cinnamon
- 1 cup (240 ml) soy milk, or other plant-based milk
- Pinch salt
Poached Pears
- 2 Bosc or Anjou pears
- 1 ½ cups (355 ml) water
- 2 whole star anise, or 1 tsp ground
- ½ teaspoon (2 g) whole cloves, or ¼ tsp ground
- ¼ teaspoon (1 g) cinnamon
- Pinch salt
Topping
- hazelnut butter
- maple syrup
Instructions
- Add all the ingredients to a blender cup.2 cups (180 g) oats ,2 bananas ,4 tbsps (46 g) vegan protein powder ,2 tbsps (25 g) coconut sugar ,2 teaspoons (10 ml) vanilla ,2 teaspoons (5 g) cinnamon ,1 cup (240 ml) soy milk ,Pinch salt
- Blend to a smooth cake-batter consistency. Adjust liquid as needed.
- If you’d like, you can also dice half a poached pear and stir into the batter.
- Heat 1 tbsp of oil in a large frying pan. You can use less oil if you are using a non-stick pan.
- Spoon in 3 tablespoons of batter for each pancake and cook for about 30 seconds on each side. It should make about 8 to 10 four-inch pancakes.
- Remove from the pan and serve warm with your desired toppings.hazelnut butter , maple syrup
Poached Pears
- Peel pears and cut in half. Then take a spoon and scoop the center out with the seeds.2 Bosc or Anjou pears ,1 ½ cups (355 ml) water ,2 whole star anise ,¼ teaspoon (1 g) cinnamon ,Pinch salt ,1/2 teaspoon (2 g) whole cloves
- Add water, sugar and spices to a pot and bring to boil at high heat.
- Next place the pears into the liquid and lower heat to a gentle simmer. At this point, cover the pot and let it cook for 25 to 30 mins. You’ll know it’s done when you can pierce them with a fork.
- Allow to cool and use immediately or store the pears and poaching liquid in a container in the fridge.
Notes
- I used Orgain Vanilla Bean Protein Powder.
- The pancakes can be stored for up to 3 days in the fridge.
- Poached pears can be stored in the fridge for 3 to 5 days.
- Freeze leftover poaching liquid and reuse another time or boil uncovered until it becomes a syrup, and serve as a sauce over the poached pears or other desserts.