Fluffy Vegan Protein Pancakes (without protein powder). So delicious, fluffy and easy to prepare. These pancakes are packed with 12 grams of protein per piece, making them a great option for a balanced breakfast or post workout! You will love them!
What Ingredients Do I Need to Make Fluffy Vegan Protein Pancakes?
Creating these mouthwatering pancakes requires a simple yet delightful blend of ingredients that you probably already have in your kitchen:
- Whole wheat flour
- Vital wheat gluten (gluten in powder form)
- Baking powder
- Brown sugar
- Plant-based milk
- Water
- Vegetable oil
- Vanilla extract
These ingredients come together harmoniously to form a batter that yields pancakes so fluffy and protein-rich, you'll forget you ever needed that protein powder.
Cooking Tips and Essential Info
We know you might have a few questions, so here are some essential tips and information to make your pancake-making experience a breeze:
- Gluten Power: Vital wheat gluten gives these pancakes their fantastic texture and protein boost. If you're new to it, you can usually find it in the baking aisle of your grocery store.
- Texture Matters: When mixing your batter, it's okay to leave some small lumps of flour. Overmixing can lead to tough pancakes, and we want ours to be fluffy and tender.
- The Flipping Point: Be patient when flipping your pancakes. Wait until one side is golden brown before gently flipping to ensure even cooking.
Variations to Explore
Feeling adventurous? Customize your vegan protein pancakes with these exciting variations:
- Chocolate Chip Bliss: Add vegan chocolate chips to the batter for a sweet twist.
- Nutty Delight: Sprinkle crushed nuts like almonds or walnuts for added crunch and flavor.
- Fruity Sensation: Mix in diced fruits like bananas, blueberries, or strawberries for a burst of fruity goodness.
- Cinnamon Spice: A pinch of ground cinnamon in the batter brings warmth and comfort to your pancakes.
FAQ
Can I substitute whole wheat flour with another type of flour?
Absolutely! You can experiment with different flours like oat, spelt, or even gluten-free options to suit your dietary preferences.
Are these pancakes freezer-friendly?
Indeed, they are! Make extra, freeze them in airtight bags, and reheat whenever you crave a pancakey delight.
What's the ideal topping for these pancakes?
Go wild with your imagination! Fresh fruits, syrup, nut butter, or a sprinkle of powdered sugar – it's all about what makes your taste buds dance.
How much protein do these pancakes pack?
Each serving contains a substantial amount of plant-based protein, thanks to vital wheat gluten. Expect around 12 grams per pancake.
Can I make mini pancakes instead of medium-sized ones?
Of course! Adjust the size to your preference and enjoy cute mini pancakes.
Can I use another oil besides vegetable oil?
Yes, you can use coconut oil, olive oil, or melted vegan butter for a unique flavor twist.
We HIGHLY recommend pairing these pancakes with our Homemade Nutella recipe! It's so good!
Fluffy Vegan Protein Pancakes
INGREDIENTS
- 180 g whole wheat flour
- 100 g gluten flour
- 1 tablespoon baking powder
- ¼ cup brown sugar
- 300 ml non-dairy milk
- 120 ml water
- 2 tablespoon oil
- 1 teaspoon vanilla extract
INSTRUCTIONS
- In a big bowl, mix whole wheat flour, gluten flour, baking powder and sugar.
- Add the milk, water, oil, vanilla extract and mix until a homogeneous batter is formed (do not over-mix, stop once there’s no more flour lumps).
- In a hot and lightly oiled nonstick skillet, pour some of the batter (around ½ cup), forming medium size disks. Cover with a lid and cook over medium-low heat for about 2-3 minutes.
- Flip the pancakes and cook for a couple more minutes until both sides are lightly golden.
- Remove and serve with your favorite toppings.
Jasmine Mazcorro says
each pancake will have 12 grams of protein so 2 pancakes will equal 24 grams of protein?
Annie says
That's correct 🙂
Lucy says
Can you explain how there are 12 g of protein per pancake? Maybe it’s 12 g per serving?
Annie says
It's mainly because of the gluten flour 🙂 Just 100 g of gluten flour have 72 g of protein 😉 So it's all that plus the protein contained in the rest of the ingredients. It was all calculated with accurate nutritional information of each of the ingredients. Hope that solves your question :)!
Richard says
Great pancakes! I do them every Sunday in one batch for whole week.
Thanks for that recipe!
Annie says
Hi Richard! Ahh, so glad to hear that! I do that too pretty often! 😛
If you liked the recipe would you mind rating it with 5 stars? I'd really appreciate it because it helps so much with the growth of the blog 🥹💗.
Tye says
Hi Annie! Happy New Year! 🎉
I’m so glad I found your site and this recipe. I just made these pancakes this morning and they are the perfect base, as I like to jazz up my pancakes every morning with different flavors (dried blueberries, cinnamon, etc.)! These will be a great start to my mornings and fuel my workouts! I also used an alternate sweetener (Swerve) so I will continue try to find my perfect sweetness balance; though a drizzle of agave did help sweeten it a bit more. Thank you so much from TX, USA! 🫶🏽 You’re amazing! ✨
Annie says
Hi Tye! Awww, I'm so so glad you liked the recipe! And those adjustments sound divine!! Hugs all the way to TX! 😉
Amanda says
These were very yummy. Thanks for the recipe!