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vegan protein pancakes with blackberries
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5 from 4 votes

Vegan Protein Pancakes

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: 6
Calories: 159kcal


  • 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


  • 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.



*Nutrition facts calculated without maple syrup.
  1. 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.
  2. If you don't have oat flour ground gluten-free oats in your food processor. 


Serving: 6g | Calories: 159kcal | Carbohydrates: 17g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 391mg | Potassium: 119mg | Fiber: 4g | Sugar: 2g | Vitamin A: 75IU | Calcium: 223mg | Iron: 2mg