Easy Protein Pancakes (Healthy + Vegan)
Moist, fluffy, and perfectly sweet even without syrup! These healthy vegan protein pancakes are made with oats, banana, and simple ingredients you can blend in seconds. Perfect for meal prep or a quick, satisfying breakfast. Cook them the classic way on a skillet, or batch prep by baking on a sheet pan. Just slice, serve, and enjoy!
Servings: pancakes (¼ cup batter each)
Ingredients
- 1 1/4 cup(s) rolled oats
- 1 medium ripe(s) banana (or 1/2 cup applesauce)
- 1 cup(s) plant-based milk (such as oat or soy)
- 1 scoop(s) vegan vanilla protein powder (I like Good Protein, Orgain, and Vega Sport)
- 1 tablespoon(s) maple syrup or agave (or to taste)
- 1 tablespoon(s) light oil (such as canola, vegetable, or coconut)
- 1 teaspoon(s) baking powder
- 1 teaspoon(s) apple cider vinegar or lemon juice (for fluffiness)
- 1 teaspoon(s) vanilla extract
- ½ teaspoon(s) cinnamon (optional)
- ¼ teaspoon(s) salt
- Toppings of choice: maple syrup, vegan yogurt, nut butter, berries, or chopped nuts
Instructions
Skillet Pancakes (Classic Version)
- Blend: Add all ingredients to a blender. Blend until smooth and thick, scraping down the sides as needed.
- Rest: Let the batter sit for 2–3 minutes to thicken slightly as the oats absorb liquid. The batter will be thicker than traditional pancakes — that’s how you want it.
- Cook: Heat a nonstick skillet over medium heat and lightly grease. Pour ¼ cup (60 ml) of batter per pancake and spread to about 4 inches (10 cm) wide. Cook for 2–3 minutes, until the edges look dry and small bubbles appear. Flip and cook another 1–2 minutes until golden.
- Serve: Enjoy warm with maple syrup, fruit, nut butter, vegan yogurt, or just plain (so yummy)!
Sheet Pan Pancakes
- Preheat: Preheat the oven to 400°F (200°C). Line a 9×9-inch (23×23 cm) pan with parchment paper for thick, fluffy sheet-pan pancakes. A 9×13-inch (23×33 cm) pan can also be used, but the pancakes will be thinner and more crisp.
- Spread: Pour the blended batter into the pan and spread evenly. Optionally top with berries, nuts, banana slices, or chocolate chips.
- Cook: Bake for 15–20 minutes, until puffed, lightly browned around the edges, and golden underneath. (It will look pale on top but will be fully cooked.)
- Slice & Store: Cut into squares with a sharp knife or pizza cutter. Enjoy warm, or let cool and store in the fridge for up to 5 days or freeze for 2 months. Reheat in the toaster or microwave.
Notes
Protein Powder Tip: If the batter feels too thick, add 1–2 tablespoons (15–30 ml) more milk. Different protein powders absorb differently.
Oil-Free Option: Replace the oil with applesauce or vegan yogurt.
Flavor Ideas: Add chocolate chips, blueberries, or chopped nuts, or swirl in peanut butter or almond butter before cooking.
Fiber boost: Add 1 tablespoon ground flaxseed for extra fiber and staying power. If the batter thickens too much, just add a splash of milk to thin it back out.
Nutrition
Serving: 1 pancake (recipe makes 9) | Calories: 109kcal | Carbohydrates: 14g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 163mg | Potassium: 140mg | Fiber: 2g | Sugar: 4g | Vitamin A: 112IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 1mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan
