Start your day right with these fluffy no-egg protein pancakes! Packed with 20g of protein per serve, they are incredibly satisfying, ready in 20 minutes, and freezer-friendly.
We are big fans of pancakes, and some of our other favorites include vegan banana oatmeal pancakes and no banana protein pancakes.
Turn the boring protein shake into a stack of warm, delicious pancakes! These vegan protein pancakes have the fluffy texture of traditional pancakes but are made without eggs.
They're great on their own with maple syrup, but I like serving them with savory sides like silken tofu scramble, vegan steaks, or vegan andouille sausages for a more satisfying meal.
💚Why you will love eggless protein pancakes
- Thick with a light and fluffy texture
- A healthier alternative that is low-fat, low-sugar, and packed with 20g of protein per serve.
- Made without eggs and is naturally vegan + can be made gluten-free
- Meal-prep friendly; they are freezable!
🥛What you will need
- Flour - I am using all-purpose, but you can also use spelt, white whole wheat, or a gluten-free blend.
- Protein powder - Vanilla or unflavored plant protein powder works best (I like Naked Pea's pea protein). If using whey, start with less liquid as it is less absorbent.
- Applesauce - Keeps pancakes moist without adding oil. Can be substituted with 1 medium banana, mashed.
🥞Pancake variations
- Blueberry pancakes - Mix ¼ to ⅓ cup blueberries into the batter, either fresh or frozen.
- Banana bread - Replace applesauce with an equal amount of mashed bananas and add ½ teaspoon of ground cinnamon (or other spices of choice)! Optionally, throw in a handful of chopped walnuts.
- Chocolate pancakes - Use chocolate-flavored protein powder or mix in 1-2 tablespoons of cocoa powder.
- Chocolate chip - Stir in up to ⅓ of chocolate chips (my go-to is Enjoy Life's dark chocolate morsels).
🔪How to make no egg protein pancakes
Step 1: Mix dry ingredients (flour, protein powder, baking powder). Stir to combine.
Step 2: Add the remaining wet ingredients and mix well.
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Step 3: Heat a pan over medium-high heat. Add 2-3 tablespoons of batter per pancake, and cook for 2-3 minutes, or until the edges are dry.
Step 4: Gently flip over and cook for another 2-3 minutes on the other side. Serve while warm.
✅Helpful tips
- Consistency of batter - The batter should be thick but still pourable. Add more milk to thin if needed.
- Do not overmix - Overmixed batter tends to yield chewy, flat pancakes. Mix until just combined.
- Careful not to overheat pan - Cook pancakes over medium-low to medium heat. This ensures pancakes cook properly without getting burnt.
- Keeping pancakes warm - Place cooked pancakes in an oven set to the lowest temperature while you make the next batches.
- Pancake toppings - Besides classic maple syrup, you can also use nut butter, dark chocolate hummus, or a dollop of yogurt. I also love pairing it with savory sides (like vegan Italian sausages or tofu omelette).
❄️Storing and meal prep
- Batch-make pancakes - For meal prep, you can easily double or triple the ingredients to make a bigger batch.
- Fridge - Store cooled pancakes in an airtight container, and they will last for 4-5 days.
- Freezing - You can freeze pancakes for 3 months. Keep them in freezer bags, with a piece of wax paper between each layer to prevent excessive sticking.
- Reheating - If you're reheating a few pancakes, the toaster is your best bet. For a larger batch, reheat in the oven at 180C/350F for 5 minutes, covering the tray with foil to prevent the pancakes from drying out.
📖 Recipe
Protein Pancakes without Eggs (healthy + flourless)
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
- ½ teaspoon vanilla extract
Instructions
- In a mixing bowl, combine all dry ingredients and mix well.
- Add wet ingredients to the bowl. Stir until just combined. The batter will be thick but pourable; add more milk if needed.
- Grease a non-stick pan and heat it over medium. 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.
- Serve your pancakes with maple syrup and toppings of choice.
Notes
- Do not overmix - Overmixed batter tends to yield chewy, flat pancakes. Mix until just combined.
- Careful not to overheat pan - Cook pancakes over medium-low to medium heat. This ensures pancakes cook properly without getting burnt.
- Storage - Refrigerate pancakes for up to 4 days in an airtight container. Or, freeze for 3 months in zip-top bags, adding a layer of wax paper between pancakes.
- Reheating - Reheat in a toaster if it's just a few pancakes. For a larger amount, reheat in the oven at 180C/350F for 5 minutes, covering tray with foil to prevent pancakes from drying out.
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!