Start your day right with these fluffy protein pancakes without eggs! They are satisfying, healthy, and incredibly delicious. These eggless protein pancakes are freezable too, making them great for meal prep!
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 waffles are more your thing, try out my vegan protein waffles.
💚Why you will love this recipe
- Thick, fluffy, and taste close to regular pancakes
- Healthy and naturally vegan and dairy-free
- High in protein without the addition of eggs or egg white
- Freezable, making them the perfect make-ahead breakfast!
🥛What you will need
🔪How to make
Make pancake batter - 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.
Cooking pancakes - 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.
Flipping pancakes - Using a silicon spatula, gently flip pancakes over. Cook for 2-3 minutes on the other side or until golden.
Plate it up - Serve your eggless protein pancakes with maple syrup, fruits, or whatever you fancy!
✅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.
- 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.
✨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 -Top yours with sliced bananas, fresh or frozen berries, peaches, or whatever you fancy!
- Jam/compote - If you like your pancakes to be sweeter, cook up some berry compote, or serve them with a spoonful of your favorite jam.
- 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. Heat them in a microwave or toaster before enjoying them.
Freezer - Place pancakes on a baking sheet or large plate in one layer. Pop them into the freezer for 1-2 hours or until frozen. You can then transfer them into containers or zip-top bags before freezing. They will stay fresh for up to 3 months.
Reheating - You can reheat frozen pancakes in the microwave for around 60 seconds, in an oven preheated to 180C/350F for 10-12 minutes, or in a toaster.
❔Commonly asked questions
It is not recommended to leave out baking powder as these protein pancakes are made with no eggs. 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.
I do not recommend omitting protein powder for this protein pancake recipe as it will affect the ratio of the dry-to-wet ingredients, yielding a very thin batter.
If you are looking for pancakes made without protein powder, check out my applesauce pancakes or banana oat pancakes. However, they are much lower in protein when compared to this recipe.
🍽More vegan breakfast recipes
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📖 Recipe
Fluffy Vegan Eggless Protein Pancakes
Equipment
Ingredients
Dry ingredients
- 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
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.
- 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.
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 - 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
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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