Start your day right with these extra fluffy vegan eggless protein pancakes that is made from pea protein! They are naturally dairy-free and made without banana or oats. Easy to make and is ready in 30 minutes.
I find that having a protein-packed breakfast is key in keeping me full and satisfied to power through my morning classes. Hence, this eggless protein pancakes, alongside my banana protein waffles are my top go-to breakfast choice!
If you are more of a savory breakfast kind of person, I highly recommend checking out this silken tofu scramble or curry tofu scramble.
💚Why you will love this recipe
- Light and fluffy, yet moist at the same time - After testing for multiple times, I finally came out with a vegan protein pancakes recipe that actually taste good! Zero tolerance is given to chewy and dense pancakes here. 😉
- Healthy and high in plant protein - A serving of this vegan protein pancakes contain around 10g of protein, thanks to the pea protein powder. This recipe is also fairly low in calories and fat.
- A one bowl recipe that is easy to fix - All you need is 7 simple ingredients and 30 minutes to make these pancakes. Everything can be made in a bowl, which means less dishes to clean!
- Stores well and freezable - Hence, they are perfect for meal prep! Batch make these pea protein pancakes and you will have breakfast ready-to-go throughout your busy workweek.
🥛What you will need
📃Notes / substitutions
- Spelt flour - Whole wheat flour, gluten-free blend and regular all purpose flour can be used in place. You can also use oat flour, but increase the amount used to 1 ¼ cups.
- Protein powder - I am using unflavored pea protein powder, but feel free to use any other plant protein. Hemp, soy and rice protein isolate can all be used. I recommend sticking to unflavored or vanilla flavored ones.
- Plant milk - Feel free to use your favorite unsweetened plant based milk of choice. You can even use regular dairy milk if you are not vegan.
- Maple syrup - Other liquid sweetener like agave syrup can be used in place. You can also use stevia extract, but you will need way less.
- Oil-free - Cook eggless protein pancakes without oil, but make sure to use a good non-stick pan.
🍳How to make
In a large mixing bowl, mix together spelt flour, pea protein powder and baking powder. Mix well.
Next, add in all wet ingredients (plant milk, applesauce, maple syrup and apple cider vinegar). Mix until everything is just well combined. The batter should be slightly thicker than regular pancakes, but will still be pourable.
Grease and heat up a non-stick pan on medium heat. Once heated, pour ¼ cup of batter into the pan. Cook until edges appears to dry and bubbles start to form on top, for about 2-3 minutes.
Gently flip it using a flexible sillicon spatula. Cook for another 1-2 minutes on the other side, or until golden.
Repeat for the remaining batter, serve and enjoy!
🍫Optional add-ins and variations
You can definitely throw in some of your favorite add-ins into the batter! Things like chopped nuts, chocolate chips and shredded coconut are some amazing add-ins that will spice up your eggless protein pancakes.
If you like yours to be chocolate flavored, add in a tablespoon or two of cocoa powder. Or, you can use chocolate protein powder instead of the plain ones.
Also, feel free to add in your favorite spices and flavorings like ground cinnamon, pumpkin spice and vanilla extract. This recipe is extremely versatile, so do put your own spin on it!
- The more liquid added, the thinner the pancakes tends to be - This recipe only calls for ¾ cup of milk, which yield thick and fluffy pancakes. But if you prefer them to be thinner, add more milk to thin your batter.
- Do not overmix batter - This is the main culprit of your pancakes turning out to be chewy and gummy.
- Use a good non-stick pan - This will aid the cooking process significantly. I also recommend using a flexible silicon spatula to flip your pancakes.
- Flip only once - This is the key in making the fluffiest pancakes. Flipping them a few times will cause them to deflate.
Here are some fun toppings for your eggless protein pancakes other than the classic maple syrup and butter:
- Nut butter of choice - Some of my favorite includes peanut butter and cashew butter. I also love making my own coconut flavored almond butter that pairs beautifully with these pancakes!
- Fresh fruits - Be it sliced bananas, berries or peaches, top it with your favorite in-season fruit. Or, if you have some extra time on hand, you can caramelize some bananas, or cook up some berry compote.
- Spreads - Spread a generous layer of your favorite spread in between each layer of pancakes. Some of my top picks include this dark chocolate hummus, chickpea cookie dough and homemade vegan nutella.
- Savory stuff - If you like the pairing of sweet and savory, serve your eggless protein pancakes with some breakfast sausages (recipe coming soon!) or any of your favorite vegan sausages or bacons.
❔Commonly asked questions
It is not recommended that you leave out baking powder in these vegan pea protein pancakes. As they are made without eggs, a rising agent, in this case baking powder must be added to yield fluffy and light pancakes.
Although this recipe calls for pea protein powder, you can actually use any plant protein that you have on hand. Hemp, chia, soy and rice protein isolates are some great substitutions.
Whey protein can also be used, but you might need to reduce the amount of milk used as it tends to be less absorbent that plant based protein powder.
You can refrigerate leftover eggless protein pancakes for 3-4 days in a sealed container. They are freezer-friendly too, and can be frozen for up to 3 months.
To freeze, place pancakes in a single layer on a baking sheet. Pop it into the freezer for around an hour, or until they are frozen. You can now transfer them into storage containers or zip top bags of choice before freezing.
There is no need to defrost frozen pancakes. You can either reheat it in the oven set at 180C / 350F for roughly 10 minutes, or in the microwave for around 60 seconds.
🍽More vegan breakfast recipes
Fluffy Vegan Eggless Protein Pancakes
- 1 cup spelt flour or gluten-free blend, whole wheat flour, all purpose flour, oat flour
- ½ cup vanilla protein powder *
- 1 tablespoon baking powder
- 1 ¼ cup soy milk or other milk of choice
- ½ cup applesauce unsweetened
- 2 tablespoons maple syrup or other liquid sweetener
- 2 teaspoons apple cider vinegar or white vinegar
- In a mixing bowl, combine all dry ingredients and mix well.
- Add wet ingredients to the bowl. Gently stir to combine. The batter will be thick but pourable. Gradually add more milk, a tablespoon at a time, if needed.
- Grease a non-stick pan with a thin layer of oil, and heat it over medium heat. Pour ¼-⅓ cup of batter per pancake. Cook for 2-3 minutes or until the edges are dry.
- Using a silicon spatula, gently flip the pancakes over. Cook for 2-3 minutes on the other side or until golden.
- Serve your pancakes with maple syrup and toppings of choice.
- Consistency of batter - The batter will be thicker as this will yield fluffier pancakes. Add more milk to thin out your batter if you prefer thinner pancakes.
- Be careful not to overmix - Be careful not to overmix your batter, especially if you are using all-purpose flour. The more you mix, the more the gluten strand will develop, yielding chewy and flat pancakes.
- Adjust the heat - Do not let the pan get too hot; it might produce undercooked, mushy pancakes. I recommend cooking pancakes over medium or medium-low heat.
- Keeping pancakes warm - You can place cooked pancakes in an oven adjusted to the lowest temperature to keep them hot.
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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