Fluffy and Fueling: Vegan Protein Pancakes Recipe

 When we think of vegan recipes, we often think of complicated cooking, recipes with unpronounceable ingredients, and bland flavors. No! Sometimes, a vegan option can just as easily be invited into your kitchen as these childish and delicious pancakes that will make you happy for breakfast.

Vegan Protein Pancake Recipe

Benefits of eating vegetarian protein pancakes:

Vegan Protein Pancakes are a nutritious breakfast option with many health benefits. Following are some of the benefits of eating vegetarian protein pancakes:

1. Increased protein intake: Vegan protein pancakes are a wonderful source of protein for people who eat a vegan or plant-based diet because they are made using plant-based protein sources.

2. Better Blood Sugar Control: Protein sources derived from plants often include fewer carbohydrates than protein sources derived from animals, which can help control blood sugar levels and minimise spikes and crashes.

3. Heart health: Fiber-rich vegan protein pancakes may help lower cholesterol levels and reduce the risk of heart disease. 

4. Boosted Energy: The protein and carbohydrates in vegan protein pancakes work together to give you a steady stream of energy throughout the morning, keeping you energised and alert.

5. Improved Digestion: Improved digestion: Fiber-rich vegan protein pancakes can help promote normal digestion and prevent constipation.

6. Antioxidant Protection: Numerous plant-based elements used in vegan protein pancakes are high in antioxidants, which can help prevent cellular deterioration and improve general health.

Type of dish: Breakfast 
Cuisine: American 
Keywords: pancakes, vegan
Servings: 10 pancakes 
Calories: 261 calories 


• 1 Vegan yogurt with no flavor (soya rather than coconut or almond)
• 3 pots (from the previous yogurt) of neutral vegetable milk (soya or oats)
• 3 pots of flour of your choice (we use semi-whole wheat T.110)
• 2 pots of ground almonds (if none are available, substitute flour or oatmeal)
• 3/4 container of whole grain oats
• 1/2 banana
• Baking powder, one-half packet 
• Sugar, sweetener, or vanilla sugar
• A pinch of salt 


Preparation of the dough

1. Pour the contents of the vegetable yogurt into the blender. Use the empty jar to measure the other ingredients (fill it with the tablespoon).
2. Add the half banana
Add 2 jars of ground almonds
Add 3 pots of flour (wheat, or chestnut for a gluten-free version)
Add 3/4 jar of wholemeal oats (or not)
Add ½ sachet of yeast
Add a pinch of salt
Add, to taste, a little sugar, vanilla sugar, or sweetener
Add 3 jars of vegetable milk 
3. Blend for 1 minute until the batter is smooth and lump-free. Then mix it with a spoon to aerate it. It should have the consistency of thick pancake batter or waffle batter.
4. Let the dough rest for 5 minutes for it to thicken and for the yeast to work.

Cooking the pancakes

1. Heat your frying pan and grease it with the vegetable oil of your choice (coconut, rapeseed, etc.).
2. Use either a large spoon or a small ladle, to make circles of the dough in the pan.
3. When making pancakes, as soon as the top begins to “bubble,” turn them with a spatula (this is the yeast doing its job). They should be golden but not burnt. To evenly distribute the heat, cover with a lid and cook each pancake thoroughly for two minutes on each side.
4. Serve after stacking on a plate!


Fresh fruit, pecans or hazelnuts, spread, peanut butter, maple syrup, agave nectar, jam, caramel-roasted apples, or a winning combination of banana and melted chocolate are all acceptable toppings for these vegan pancakes.

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