Fluffy Protein Pancakes (Vegan, 25g Protein)

Stack of homemade fluffy protein pancakes with blueberries and maple syrup beside a Green Choice Proteins Vanilla pouch in a home kitchen

These fluffy protein pancakes are made with plant protein powder, oats and banana. Each serve has about 25g of protein, they take 15 minutes from start to finish, and they are vegan (with an egg option if you prefer). No special equipment and no dry, rubbery texture.

The secret is blending the oats into flour and letting the batter rest for two minutes. That gives you soft, thick protein powder pancakes that hold their shape in the pan. We make them with Vanilla Plant Protein Powder and our plant based protein powder, but chocolate and salted caramel work just as well (see variations below).

Protein Pancakes Recipe

Serves: 2 (about 6 small pancakes) | Prep: 5 minutes | Cook: 10 minutes | Total: 15 minutes | Protein: about 25g per serve

Ingredients

Protein pancake ingredients: oats, banana, chia seeds, soy milk, blueberries and a Green Choice Proteins Vanilla pouch

  • 50g (1 serve) Green Choice Vanilla plant protein powder
  • 60g (2/3 cup) rolled oats
  • 1 small ripe banana (about 100g)
  • 1 tsp baking powder
  • 1 tbsp chia seeds
  • Pinch of salt
  • 1 tsp apple cider vinegar or lemon juice
  • 150ml unsweetened soy milk, plus a splash if needed
  • Coconut oil or cooking spray for the pan
  • To serve: berries, maple syrup, dairy-free yoghurt

Egg option: swap the chia seeds for 1 egg and reduce the soy milk to 120ml.

Method

  1. Make oat flour. Blend the oats in a blender for 20 to 30 seconds until fine.
  2. Mix the batter. Add the protein powder, baking powder, chia, salt, banana, vinegar and soy milk. Blend or whisk until just combined. The batter should be thick but pourable. Add a splash of milk if it is too thick.
  3. Rest. Leave the batter for 2 minutes so the oats and chia absorb the liquid.
  4. Heat the pan. Warm a non-stick pan over medium-low heat and lightly oil it.
  5. Cook. Pour in about 1/4 cup of batter per pancake. Cook for 2 to 3 minutes until bubbles form and the edges look set.
  6. Flip. Flip once and cook 1 to 2 minutes more until golden.
  7. Serve warm with berries, yoghurt and a drizzle of maple syrup.

Three protein pancakes cooking in a non-stick frying pan with bubbles forming on the surface

Nutrition (per serve, estimate, without toppings): about 25g protein.

Tips for fluffy protein pancakes

  • Medium-low heat. Protein powder browns fast. Cooking too hot gives burnt outsides and raw middles.
  • Don't skip the rest. Two minutes lets the batter thicken so the pancakes puff up.
  • Don't overmix. Stir until just combined.
  • Use baking powder that is in date and add the vinegar for extra lift.
  • Flip once and only when bubbles appear and the edges look dry.
  • Make them small. Smaller pancakes are easier to flip and stay fluffy.
  • Thin the batter with a splash of milk if the powder you use is very absorbent.

Fork cutting into a stack of fluffy protein pancakes showing the airy inside

Protein pancake variations

Chocolate protein pancakes

Use Chocolate Plant Protein Powder and add 1 tsp cocoa powder. Top with banana slices and a few dark chocolate chips.

Salted caramel protein pancakes

Use Salted Caramel Plant Protein Powder and add a tiny pinch more salt. Serve with sliced apple and peanut butter.

Blueberry protein pancakes

Use Vanilla and fold 80g blueberries into the batter after mixing. Cook a touch longer on lower heat.

Storage

  • Fridge: cool completely, then store in an airtight container for up to 3 days.
  • Freezer: layer with baking paper and freeze for up to 2 months.
  • Reheat: toast straight from frozen, or microwave 30 to 45 seconds.

Protein pancakes FAQs

Can I make protein pancakes without eggs?

Yes. This recipe is vegan as written. Chia seeds and a rested batter replace the egg. If you prefer, you can use 1 egg instead of the chia seeds.

How much protein is in these protein pancakes?

About 25g per serve (two or three small pancakes), without toppings. Adding yoghurt or nut butter raises it further.

Why are my protein pancakes dry or rubbery?

Usually too much protein powder, too much heat or overmixing. Use medium-low heat, rest the batter, and add a splash of milk if it looks thick.

Can I use any protein powder for protein powder pancakes?

Plant protein powders work best. Whey powders absorb less liquid, so you may need to adjust the milk.

Can I make the batter ahead?

Make it up to 12 hours ahead and keep it in the fridge. It will thicken, so thin it with a splash of milk before cooking.

Are these protein pancakes gluten free?

Our powder is gluten free, but rolled oats are often processed with wheat. Use certified gluten free oats if you need gluten free pancakes.

More breakfast ideas: try our Overnight Weet-Bix or browse the Recipe Hub.