These Vegan Protein Pancakes are light, fluffy, and packed with plant-based protein to keep you fueled all morning long. Made with simple, wholesome ingredients, they’re perfect for a cozy weekend breakfast or quick weekday meal prep.
There’s something about slow weekend mornings that just call for pancakes. I started making this recipe for my kids on the weekends because I have some picky eaters, and protein can be a struggle! This is a sneaky way to get some more into their diets without them even knowing!
Now it’s one of my favorite breakfasts to batch cook — I’ll flip a big stack on Sunday, freeze the extras, and reheat them for busy school mornings when I'm too tired to figure out what to feed them.
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🥞 About the Ingredients
This simple mix of ingredients keeps things wholesome and delicious. Oat flour makes the pancakes hearty and naturally gluten-free, while soy milk + apple cider vinegar create a quick vegan “buttermilk” for that perfect fluffy texture. Maple syrup gives a touch of sweetness, and baking powder helps them rise to perfection. The secret to the protein boost? A scoop of my favorite plant-based protein powder!
💪 Why I Love EarthChimp Protein
I actually started using Earthchimp Protein Powder long before they ever reached out to me — it’s been a staple in my pantry for over a year. I love that it’s made with organic whole foods, no gums or weird additives, and it blends so smoothly into everything from oats to smoothies to, of course, pancakes!
The vanilla flavor adds just the right touch of natural sweetness without any aftertaste, though I've made these with unflavored too and that works just as well!
If you want to give EarthChimp protein a try, they plant a tree for every purchase made and you can use my code 10ECSAMANTHA to get 10% off and save yourself some money too!
🌈 Variations & Add-Ins
One of my favorite things about this pancake recipe is how easy it is to switch up! You can keep it simple or make it feel totally new with just a few tweaks:
- Berry Bliss: Fold in a small handful of fresh or frozen blueberries or chopped strawberries right before cooking. They add natural sweetness and little bursts of flavor in every bite.
- Chocolate Chip Dream: Stir in a few vegan chocolate chips or cacao nibs for a more indulgent breakfast (or dessert breakfast — I won’t judge!).
- Nutty Crunch: Add a sprinkle of chopped walnuts or pecans to the batter or on top after cooking for a satisfying crunch.
- Cinnamon Roll Vibes: Mix in ½ teaspoon cinnamon and a pinch of nutmeg for a cozy, spiced twist.
- Protein Boost: For extra staying power, top your stack with a drizzle of almond butter or a spoonful of vegan yogurt.
These pancakes are the perfect blank canvas — feel free to make them your own!
Storage
Leftover pancakes keep well in the fridge for up to 4 days or can be frozen for up to 2 months. Let them cool completely, then store them in an airtight container or freezer bag with parchment between each layer. To reheat, just pop them in the toaster or warm them on a skillet — they come out soft and fluffy every time.
FAQ
Absolutely! Almond, oat, or cashew milk all work well. I like soy milk best because its higher protein content helps the pancakes stay fluffy and satisfying.
I recommend a clean, plant-based protein powder like Earthchimp. It blends smoothly and doesn’t dry out the batter. Both vanilla and unflavored varieties work great here! (Don’t forget — you can use my code 10ECSAMANTHA for 10% off.)
Yes! They’re naturally gluten-free as long as you use certified gluten-free oat flour. Just check your protein powered! If you're using EarthChimp you're already covered as it's certified gluten-free!
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Recipe
Vegan Protein Pancakes
Ingredients
- ½ tablespoon apple cider vinegar
- 1⅓ cup soy milk
- 2 tablespoons maple syrup
- 1 cup oat flour
- ⅓ cup vanilla or unflavored Protein Powder
- ⅛ teaspoon sea salt
- ½ tablespoon baking powder
Instructions
- Make the vegan “buttermilk.” In a mixing bowl, whisk together soy milk and apple cider vinegar. Let it sit for 2–3 minutes to slightly curdle.
- Combine wet ingredients. Add the maple syrup to the soy milk mixture and stir to combine.
- Mix the dry ingredients. In a separate bowl, whisk together oat flour, protein powder, sea salt, and baking powder until evenly combined.
- Bring it all together. Pour the wet ingredients into the dry and stir until just combined. The batter should be thick but pourable — if it’s too thick, add a splash of soy milk. (Don't thin too much or you'll have a gummy pancake, a thick batter is okay!)
- Cook the pancakes. Heat a nonstick skillet or griddle over medium heat. Lightly grease if needed.
- Pour about ¼ cup of batter per pancake onto the skillet. Cook for 3-4 minutes, until the edges start to look set, then flip and cook another 1–2 minutes until golden.
- Serve and enjoy! Stack them high and serve warm with fresh fruit, nut butter, or an extra drizzle of maple syrup.
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