There are few things better in the morning than light and fluffy pancakes.
And if you’re looking for a delicious way to get more protein in your diet, these easy vegan protein pancakes are one of the best ways to do it.
And when I say easy, I mean it- these protein pancakes require only three ingredients!
Personally, I am not plant-based, but I absolutely love these fluffy vegan protein pancakes.
This recipe is essentially the same as my 3-Ingredient Protein Pancakes, but the ratios are adjusted a bit to accommodate the plant based protein powder we’re using.
Each pancake has just 105 calories and an impressive 5.5 grams of protein each, making them the perfect way to start your day.
What’s The Best Protein for Vegan Protein Pancakes?
When it comes to plant-based protein, the exact type you choose is going to depend on your dietary needs.
For this recipe, I used PEScience Vegan Protein Powder, which is a blend of pea protein powder and rice protein powder.
I find that pea protein alone has far too strong of a flavor, but when its a blend, it tastes significantly better.
PEScience is one of the few plant-based protein powders I’ve tried that I truly enjoyed the flavor of, but you can use your favorite vegan protein powder in this recipe and they should all work great.
And if you want to try PEScience protein powder, my code “Matt” will save you 10% on any order.
How To Make Vegan Protein Pancakes
To make things as easy as possible, we’re going to use three simple ingredients for this vegan pancake recipe.
- Cake Mix
- Vegan Protein Powder
- Seltzer/Diet Soda
Mixing cake mix & seltzer (or any carbonated beverage) is my favorite baking hack of all time. You can take any cake mix and combine it with seltzer instead of eggs and oil to make a fluffy cake (I’ve used this trick to make regular pancakes, cupcakes, and even waffles).
This trick works because the cake mix already contains baking powder and sugar, so you’ll end up with delicious fluffy vegan protein pancakes with a ton of amazing flavor.
If you’re vegan and can’t have eggs, it’s the ultimate substitute.
Don’t worry about the flavor of the soda, either. I’ve tried numerous different types, and it always cooks right out, so you won’t taste the flavor at all.
The carbonation of the soda is what helps give our pancakes rise, but if you don’t have any or can’t use it for any reason, you can use a non-dairy milk in its place. I’ve found that using plant milk like oat milk or almond milk works, but it doesn’t produce nearly as fluffy of a pancake.
For these vegan protein pancakes, I decided to make two batches: original and chocolate.
To make classic pancakes, I combined white cake mix, cinnamon PEScience Vegan Protein, and seltzer.
You can use any cake mix you’d like, just make sure it is dairy-free. If you are also gluten-free, you can likely find a cake mix with gluten-free flour (typically oat flour, almond flour, or chickpea flour), but I don’t think the end result is going to hold up super well.
You can also use a vegan pancake mix if you prefer, but since they’re typically less sweet than cake mix, the end flavor may not be quite as good.
I chose to use the cinnamon-flavored protein powder because it’s one of my favorites, but vegan vanilla protein powder will also work great.
For the chocolate vegan pancakes, I used a chocolate cake mix, chocolate PEScience Vegan Protein, and seltzer.
If you don’t have chocolate cake mix, you can take any cake mix and add a small amount of cocoa powder to the dry ingredients to give it some chocolate flavor.
Once you have the dry ingredients mixed together in a large mixing bowl, you’re going to slowly stir in the seltzer until a thick batter forms. It’s important to not overmix the pancake batter because we don’t want to completely flatten the carbonation.
Heat a non-stick pan over low-medium heat for a few minutes while you let the batter rest.
Once the frying pan is hot, spoon your pancake batter into the pan. You can make as many pancakes as you’d like with this vegan protein pancake recipe, but I prefer to make 6 smaller pancakes out of the batter.
Allow the pancakes to cook for a couple of minutes, and when you can cleanly slide a spatula under the pancakes, you’ll know they are ready to flip.
Cook the pancakes on the remaining side until they are golden brown, then remove them from the pan.
As you can see, these pancakes are going to be thick, so you may need to adjust the cooking time based on how large you made your pancakes and how hot your pan is.
The best way to test if they are done is to lightly press down on the top and see if any batter comes out of the side, but you can also cut into one pancake to check.
Continue until you’ve used up all of your remaining batter, then you are ready to serve!
You can serve these fluffy vegan pancakes as is with a little maple syrup, or get fancy with it. If you need some extra protein, you can drizzle a little peanut butter or almond butter over the top for a protein-packed breakfast.
I prefer to keep things simple and just use some syrup to drizzle over my vegan pancakes, sometimes melting a little vegan butter over the top as well, but you can use any of your favorite toppings to make the ultimate plant-based breakfast.
More Plant-Based Recipes to Enjoy
While these vegan pancakes are the perfect healthy breakfast recipe to help you hit your protein goals, I’ve also got a ton of other great recipes for you to explore.
If you’re plant-based and don’t just want to resort to drinking a vegan protein shake every day, here are some great vegan recipes to help you hit your protein goals:
- Vegan Mac & Cheese (Dairy-Free and Gluten-Free)
- No-Bake Vegan Brownies
- Protein Powder Mug Cakes in Just 60 Seconds (Easily Customizable)
- Air Fryer Pumpkin Pie Donut Holes
- Meatless Crispy “Chicken” Sandwich
- Vegan Peanut Butter Cookies
Delicious Vegan Protein Pancakes With Only 3 Ingredients
Make a stack of light & fluffy protein pancakes that are fully vegan! All you need are 3 simple ingredients to have a delicious vegan breakfast ready in no time at all.
- 130g (1 Cup) Dairy-Free White Cake Mix of Your Choice
- 40g (1 1/3 Scoop) Vanilla or Cinnamon Vegan Protein Powder (Code "Matt" will save you 10% on PEScience brand)
- 1 Cup Seltzer or Diet Soda of Choice
- 130g (1 Cup) Dairy-Free Chocolate Cake Mix of Your Choice
- 40g (1 1/3 Scoop) Chocolate Vegan Protein Powder (Code "Matt" will save you 10% on PEScience brand)
- 1 Cup Seltzer or Diet Soda of Choice
- Add your cake mix and vegan protein powder to a large bowl and give it a quick mix to fully combine.
- Add the diet soda or seltzer while lightly mixing until you have a thick but smooth batter. Do not overmix as we do not want to flatten the carbonation. (Don't worry if it doesn't seem pourable, because we're going to spoon the batter out rather than pour it).
- Set the batter aside and heat your pan or skillet over low-medium heat for a few minutes.
- Once the pan is hot, spoon the batter into the pan. Plan to make anywhere from 4-6 pancakes depending on the size you'd like them to be.
- Let the pancakes cook for about 2 or until you can slide a spatula cleanly underneath the pancake. Flip and let cook for another 2 minutes or so. Note: the exact time will vary depending on how hot your pan is and how thick your pancakes are, so adjust as needed.
- Remove the vegan protein pancakes from the pan and repeat until all your batter is used.
- Top with maple syrup, fresh fruit, or your preferred pancake topping, and enjoy.
- The seltzer in this recipe helps give these vegan pancakes rise without needing any eggs. I have found it works extremely well when combined with cake mix.
- The flavor of the seltzer/soda you use truly does not matter. I've used lime, raspberry, and other fruit-flavored seltzer, and the flavor does not come through at all once cooked.
- These vegan pancakes are going to be slightly more delicate than my regular Protein Pancakes, but they still held up great and were delicious!
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Nutrition InformationYield 6 Serving Size 1 Pancake
Amount Per Serving Calories 105Total Fat 1gCarbohydrates 18gProtein 5.5g