Vegan Protein Pancakes

5 from 4 votes

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!

Prep Time7 mins

Cook Time8 mins

Total Time3 mins

Course: Breakfast

Cuisine: American

Keyword: gluten-free pancakes, vegan gluten free pancakes, vegan gluten-free protein pancakes, vegan pancakes, vegan protein pancakes

Servings:

Calories: 159kcal

Ingredients

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

Instructions

In a small bowl combine ground flax with water. Whisk to combine and let sit for 5 minutes.
Combine almond flour, oat flour, sugar, salt, and baking powder in a medium size bowl.
Add flax egg, soy milk, and vanilla extract to dry ingredients. Stir to combine.
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.
Cook until batter begins to bubble, then flip. About 3-4 minutes per side depending on the heat of your pan.

Video

Notes

*Nutrition facts calculated without maple syrup.

Almond flour is delicate. Take care when flipping. 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.
If you don't have oat flour ground gluten-free oats in your food processor.

Nutrition