Vegan Protein Pancakes | Gluten-Free

These vegan protein pancakes are made with a combination of almond flour, oat flour, and flax giving these pancakes added protein and they just happen to be gluten-free too!

Pancakes are one of my all time favorite breakfast foods! They remind me of lazy Saturday mornings, where we don’t get out of our PJs until noon.

Pancakes are also a family favorite. Everyone can get around pancakes and they never turn them down. The kids also love to help me make them.

It’s the perfect kid recipe. They mix and stir, and I do the stovetop flipping.

The whole family then customizes their pancakes to their liking by adding fruit, or even chocolate chips.

While my family and I love my whole wheat pancakes I decided to try something new and create a protein packed pancake that was not only vegan but also gluten-free.

Each ingredient was added with the idea of protein in mind. But I didn’t want to do a typical protein pancake using protein powder because my kids were going to eat these. Instead I created something wonderful using all natural whole-food plant-based ingredients, and each pancake is packed with 7 grams of protein!

Why You’ll Love these Vegan Protein Pancakes…

• Vegan and Gluten-Free
• No oil in the pancakes ( I used 1 tsp in the pan so they wouldn’t stick).
• Hearty and filling pancakes with whole food plant-based ingredients.
• They freeze well! Make a few batches on the weekend to freeze and enjoy on busy weekday mornings!
• Each pancake has 7 grams of protein and 150 calories.
• High in Fiber
• Kids love them too!
• Pairs well with fresh fruit
• Easy and fast to make
• Simple ingredients

Ingredients You’ll Need

• 1/2 cup blanched almond flour
• 1 cup oat flour
• 1 tbsp coconut sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 tbsp ground flax
• 2 tbsp water
• 3/4 cup unsweetened soy milk (or dairy free milk of choice)
• 1 tsp vanilla extract
• 1 tsp coconut oil

Tools You’ll Need

• Mixing Bowls
• Skillet
• Measuring spoons and cups
• Spatula
• Pancake turner

How to Make Vegan Protein Pancakes – Step by Step

Step 1: In a small bowl combine ground flax with water. Whisk to combine and let it sit for 5 minutes.

Step 2: Combine almond flour, oat flour, coconut sugar, salt, and baking powder in a medium bowl.

Step 3: Add flax egg, soy milk, and vanilla extract. Stir to combine.

Step 4: Heat skillet on medium. Add 1 tsp of coconut oil to pan. Swirl to spread oil evenly. Add about 1/4-1/3 of a cup of batter per pancake. You may need to gently spread the batter with the back of a spoon or measuring cup.

Step 5: Cook until batter begins to bubble, then flip. About 3-4 minutes per side depending on the heat of your pan.

Serve with fresh fruit and maple syrup!

Tips for Making Vegan Protein Pancakes

• When using almond flour the batter of the pancakes are much more delicate. As a result it can be a bit trickier to flip the pancakes. I cook 1-2 pancakes in a pan at a time so that I have enough room to gently lift and flip the pancake without it breaking.
• I didn’t have oat flour, but I did have oats. I ground my oats in a food processor to create a flour. If you buy oat flour and have a gluten sensitivity be sure that it’s certified gluten-free.
• You need more baking powder than you do when making pancakes with regular flour because there is no gluten. This will help the pancakes rise and make them fluffy.

What are the health benefits of Vegan Protein Pancakes?

• High in Protein-Each pancake has 6 grams of protein. The average pancake has about half the amount of protein, so you’re getting double the protein per pancake!
• High in Fiber-With oat flour, and flax these pancakes have 4 grams of fiber per serving. That’s 1/5 of your recommended fiber in each pancake.
• Low in Calories-These pancakes contain no added oil. Although I use a little to keep them from sticking to the pan, but if you have a good non-stick skillet you don’t necessarily need the 1 tsp of coconut oil. As a result of limiting the oil in these pancakes they are lower in calories, and much more nutrient dense.
• Low in Sugar-Without adding maple syrup these pancakes have only 2 grams of sugar per serving. Much less than the average pancake since these are made with whole grains and almond flour instead of bleached white flour with added white sugar.

What to serve with Vegan Protein Pancakes?

• Maple Syrup
• Fresh Berries
• Bananas
• Chocolate Chips
• Applesauce (instead of maple syrup)

How do you get added protein in these pancakes?

• Soy Milk-Soy milk has more protein than other dairy free milks which is why I recommend using it in these pancakes. One cup of soy milk has 7 grams of protein.
• Almond Flour-Almond flour is made from blanched and finely ground almonds. The 1/2 cup of almond flour in these pancakes add 12 grams of protein to the entire batch.
• Oat Flour-Oats also contain more protein than your average white or whole wheat flour. One cup of whole grain oat flour adds 21 grams of protein to this recipe.
• Ground Flax-In this recipe the ground flax not only acts as a binder but also adds an additional 2 grams of protein.

CHECK-OUT THESE OTHER VEGAN BREAKFAST RECIPES!

• Vegan Whole Wheat Pancakes
• Peanut Butter Overnight Oats
• Sugar Free Granola
• Vegan French Toast Casserole

If you’ve tried my Vegan Protein Pancakes, please rate the recipe and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!