Start your day right with these fluffy protein pancakes without eggs! With more than 20g of protein per serving, they are incredibly satisfying and will keep you full for hours. Ready in 20 minutes and freezer-friendly too!
If you are looking for a higher-protein breakfast that is not smoothies or shakes, give these protein pancakes a go! They are irresistibly fluffy and thick yet packed with protein to satisfy you until lunchtime.
However, if you are not a fan of pancakes, I highly recommend checking out my protein waffles or protein cinnamon rolls instead!
💚Why you will love this recipe
- Thick, fluffy, and incredibly delicious
- Healthy, low in calories, and packed with protein
- High in protein without the addition of eggs or egg white
- A great make-ahead breakfast recipe that is freezable!
🥛What you will need
📃Ingredients notes and substitutions
- Flour - I am using all-purpose flour, but spelled or white whole wheat flour will also work. Use a gluten-free 1:1 flour substitute to make this recipe gluten-free.
- Protein powder - It is recommended to use a vanilla or unflavored plant protein powder. I am using the Naked Pea pea protein. If your protein powder is particularly sweet, reduce the sweetener.
- Applesauce - Can be substituted with 1 medium banana, mashed.
- Milk - Any milk will work. However, for higher-protein pancakes, I recommend using high-protein milk such as soy or low-fat milk.
- Vinegar - Reacts with baking powder to give pancakes the most rise possible. I am using apple cider vinegar, but feel free to use rice 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 on the thicker side.
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 while warm.
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✅Helpful tips
- 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.
- Using whey protein powder - This recipe was not tested with whey protein powder. However, whey tends to be less absorbent than plant-based protein powder, so I recommend starting with less liquid.
- Cook pancakes over low to medium 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.
✨Variations and add-ins
Blueberry pancakes - Mix ¼-⅓ cup of fresh or frozen blueberries into the batter.
Banana pancakes - Replace applesauce with equal amounts of mashed banana. Optionally, add ½ teaspoon of ground cinnamon to the mix.
Chocolate pancakes - Use a chocolate-flavored protein powder and mix in 1-2 tablespoons of cocoa powder, depending on how chocolatey you want your pancakes to be.
Chocolate chips - Stir up to ⅓ cup of chocolate chips of choice to make yourself some decadent chocolate chip pancakes.
Vanilla extract - Add around one teaspoon to elevate your eggless protein pancakes!
🍌How to serve
Here come the fun part - the toppings! Below are some of my favorite toppings -
- Nut butter - Dollop on a generous serving of your favorite nut butter, be it peanut butter, cashew butter, or almond butter. I love using my homemade coconut almond butter.
- Dessert hummus - Sweet hummus pairs beautifully with these protein pancakes. Try spreading some dark chocolate hummus or cookie dough hummus onto your pancakes.
- Fresh fruits or compotes -Some of my favorite fruits to serve with pancakes include banana slices and berries (either fresh or frozen). For a sweeter pancake, you can use a dollop of your favorite jam or berry compote as well.
- Savory stuff - If you like the sweet and savory combo, pair eggless protein pancakes with silken tofu scramble, vegan bologna, or Italian seitan sausages! This also helps further increase the protein content of your meal.
❄️Storing suggestions
Fridge - Keep eggless protein pancakes in a sealed container, and they will last up to 4 days in the refrigerator.
Freezer - Store cooked pancakes in a zip-top bag, and they can be frozen for 3 months.
Reheating - Allow frozen pancakes to thaw overnight in the fridge before reheating. Reheat pancakes in the toaster or oven. Although you can microwave pancakes, they might turn out to be slightly soggy.
❔Commonly asked questions
It is not recommended to leave out baking powder as these protein pancakes are made without eggs. Without any leavening agent, your pancakes might turn out flat, chewy, and dense.
If your protein pancakes are not fluffy, check if your baking powder is still active. You can place a small amount of baking powder in hot water. Bubbles should start to form immediately. If not, it is time to get a new one.
Or, you might have added too much milk to your batter. A thin batter will yield flat pancakes. If your batter is thin, add more flour to thicken it.
These protein pancakes can be made gluten-free by using oat flour or a 1:1 gluten-free blend. Ensure that your protein powder is certified gluten-free, as cross-contamination might occur during processing.
If your pancakes are dry and hard, you might have added too much protein powder. protein powder is absorbent, and adding too much will yield dry pancakes. It is recommended to weigh out dry ingredients using a scale to ensure there is a right balance between the wet and dry ingredients.
📖 Recipe
Protein Pancakes without Eggs
Equipment
Ingredients
Dry ingredients
- 1 cup all-purpose flour or gluten-free blend/ white wholemeal/ spelt flour (120g)
- ½ cup vanilla protein powder *(60g)
- 1 tablespoon baking powder
Wet ingredients
- 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
Instructions
- 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 and bubbles start to form at the surface.
- Using a silicon spatula, gently flip the pancakes over. Cook for 2-3 minutes on the other side or until golden. Optionally, place cooked pancakes in an oven adjusted to the lowest temperature to keep them warm.
- Serve your pancakes with maple syrup and toppings of choice.
Notes
- 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 batter - Overmixing the batter will cause excess gluten formation, yielding tough pancakes.
- Cook pancakes over low to medium 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.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
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.
Shauna M. says
I skipped the vinegar, used whole milk, and added a couple tablespoons more flour — these pancakes were a huge hit with my 5-year old and me! Super quick to whip up and delicious!