Protein Pancakes without Eggs

Stack of vegan protein pancakes topped with banana slices, blueberries and chocolate chips with a glass of milk behind it.

5 from 2 votes

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!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, brunch

Cuisine: American

Diet: Halal, Low Calorie, Low Fat, Vegan

Servings: servings

Calories: 333kcal

Author: Meesha

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

US Customary - Metric

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

*Protein powder - Any unflavored or vanilla-flavored plant-based protein powder will work. if your protein powder is particularly sweet, you can reduce the amount of sweetener used.

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.

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 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.

Storing - Pancakes can be refrigerated for 4 days in an airtight container. You can also freeze them for up to 3 months in zip-locked bags.

Reheating - Allow frozen pancakes to thaw overnight in the fridge. You can either reheat them in a toaster, oven, or microwave.

Nutrition