These fluffy protein pancakes without banana are packed with 35g of protein per serve. A healthy and high-protein breakfast that will keep you satisfied all morning.
Further elevate your stack of high-protein pancakes with either sweet or savory toppings. I love topping it with unique toppings like cookie dough hummus, vegan bacon, or silken tofu scramble.
Between my clinical work and running this website, I am always on the lookout for wholesome and easy-to-prepare recipes that can be prepped ahead.
I currently have a good rotation of staples that include chocolate protein overnight oats, applesauce baked oats, protein cinnamon rolls and these fluffy stack of protein pancakes.
For more brunch recipes, I recommend checking out my vegan protein waffles or eggless crepes.
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💚Why you will love no banana protein pancakes
- A satisfying and filling breakfast packed with 35g of protein
- Protein pancakes that are fluffy and far from being dry or dense
- Naturally vegan, dairy-free, and can be made gluten-free
- Freezer-friendly recipe perfect for meal prep - simply multiply the ingredients to make a larger batch!
🥛What you will need
- Flour - I am using spelt flour, but feel free to substitute it with whole wheat flour, all-purpose flour, or a 1:1 gluten-free blend.
- Protein powder - Love using this Orgain vanilla plant protein powder. You can substitute it with whey, but do reduce the amount of milk added, as whey is less absorbent.
- Milk - Any dairy or non-dairy milk can be used in this recipe.
- Unsweetened applesauce - Works as a substitute for bananas, adding moisture and sweetness to pancakes. Can be substituted with plain yogurt (Greek/soy) or pumpkin puree.
- Maple syrup - Replace it with agave syrup or honey. Can be omitted if your protein powder is on the sweeter side.
See the recipe card for full information on ingredients and quantities.
✨Variations and add-ins
Chocolate pancakes - Use chocolate protein powder and add 1-2 tablespoons of cocoa powder. For extra indulgence, toss in some chocolate chips!
Blueberry pancakes - Stir in up to ½ cup of fresh or frozen blueberries for a refreshing fruity twist.
Chocolate chips - Want to jazz things up? Mix in a handful of your favorite chocolate chips. I love Enjoy Life's chocolate morsels!
Other spices and flavorings - I'm using just cinnamon, but feel free to add pumpkin spice, nutmeg, or even a pinch of cardamom.
Make it gluten-free - Swap spelt or regular flour for a 1:1 gluten-free blend, and be sure your protein powder is certified gluten-free.
🔪How to make protein pancakes without bananas
Step 1: To a medium bowl, combine wet ingredients (milk, applesauce, maple syrup, apple cider vinegar).
Step 2: Add flour, protein powder, and baking powder. Gently fold until ingredients are just well incorporated.
Step 3: Heat the pan over medium heat. Scoop ¼ cup batter per pancake, and cook for 2 minutes, until edges are dry and bubbles start forming on the surface.
Step 4: Flip pancakes over with a flexible spatula and cook for another minute. Serve your protein pancakes without banana with desired toppings and enjoy!
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✅Helpful tips and variations
- Aim for the right batter consistency - It should be fairly thick to yield fluffier pancakes, but still be pourable. Adjust the texture by adding more flour or milk if needed.
- Customize with add-ins - You can add chocolate chips, blueberries, vanilla extract, or spices of choice (such as nutmeg, cinnamon, or cardamom) to elevate the flavors of these protein pancakes.
- Cook over medium to medium-low heat - If pancakes are browning too quickly, lower the heat slightly. Avoid cooking on low heat for too long, as this might dry out pancakes.
- Keeping pancakes warm - Place cooked pancakes in an oven set to the lowest temperature as you finish cooking the rest.
🍌Toppings for pancakes
Here comes the fun part - the toppings! Here are some of my go-tos:
- Fruits - Sliced bananas, chopped apples, or fresh/frozen blueberries
- Nut butter - Peanut butter, cashew butter, or my homemade coconut almond butter
- Syrups - A drizzle of maple syrup or chocolate syrup
- Jam & creamy toppings - Your favorite jam or a fruity compote, dark chocolate hummus, or a dollop of Greek yogurt
- Savory sides - Vegan bologna, vegan andouille sausages, or breakfast sausage patties
❄️Storing suggestions
Fridge - Pancakes can be refrigerated for 3-4 days in an airtight container.
Freezer - First, flash-freeze pancakes in a single layer on a baking sheet. Freeze for 1-2 hours until solid, then transfer to a freezer bag. They can be frozen for 3 months.
Reheating - Pancakes can be reheated straight from frozen. Microwave them for 20-30 seconds, or in a toaster oven until hot. For a larger batch, heat in an oven (covered in foil) for 8-10 minutes at 180 °C/350°F.
❔Commonly asked questions
If your protein pancakes turn out flat and thin, your batter might be too thin. Add more flour to thicken.
You might also want to check on your baking powder by adding a small amount to warm water. Active baking powder should start to bubble immediately. If there is little to no reaction, it is time to replace it!
Rubbery protein pancakes are likely due to overmixing, which causes gluten to overdevelop and the batter to tighten. Mix batter until everything is just combined.
The protein powder you choose is totally up to your preference. This recipe was tested using plant-based protein powder, but you can substitute it with whey protein.
Because different types of protein powder have different absorbencies, you might need to adjust the amount of milk to achieve the desired pancake consistency. You will also want to use a protein powder flavor you like!
📖 Recipe
Fluffy Protein Pancakes without Banana
Equipment
Ingredients
Wet ingredients
- 1 ¼ cup soy milk or other kinds of milk (dairy or plant-based)
- ½ cup unsweetened applesauce homemade or store-bought
- 2 tablespoons maple syrup or another liquid sweetener*
- 2 teaspoons apple cider vinegar (or white vinegar)
Dry ingredients
- 1 cup spelt flour or whole wheat/all purpose/gluten-free blend
- ½ cup vanilla plant protein powder or whey protein (see notes)*
- 1 tablespoon baking powder
Instructions
- Combine all wet ingredients in a large bowl and mix well.1 ¼ cup soy milk, ½ cup unsweetened applesauce, 2 tablespoons maple syrup, 2 teaspoons apple cider vinegar
- Gently fold in wet ingredients. Batter will be thick but pourable; add more flour or water if needed.1 cup spelt flour, ½ cup vanilla plant protein powder, 1 tablespoon baking powder
- Lightly grease a non-stick pan and heat over medium-high.
- Once the pan is heated, scoop around ¼-⅓ cup of batter per pancake. Cook for 2 minutes or until the edges are dry and bubbles form on the surface.
- Flip them over using a silicon spatula, and cook for another minute.
- Serve protein pancakes with toppings of choice, and enjoy!
Notes
- Batter consistency - Thicker batter yields fluffier pancakes, but it should still be runny enough to spread.
- Keeping pancakes warm - Place cooked pancakes in an oven set to the lowest temperature as you finish cooking the rest.
- Storing leftovers - Leftover protein pancakes can be refrigerated for 3-4 days in an airtight container or frozen for 3 months.
Save this recipe!
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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.
K moss says
The absolute BEST plant based pancakes-ever! So fluffy, and just delicious!
Ilove that they do not contain bananas!