Simple Vegan Vanilla Protein Pancakes (Gluten-Free)
These Simple Vegan Vanilla Protein Pancakes are fluffy, thick and tender, made with wholefood plant-based and easily gluten-free ingredients. They are naturally high in protein and the topping options are endless.
These pancakes always hit the spot on the weekend for brunch with friends or family or they are great to meal prep for a busy week ahead (they last well in the fridge and the freezer). I love a good banana and oat pancake, but not everyone loves banana, so I’ve stepped away from the banana and created these super fluffy and moreish banana-free pancakes using flour, oat flour and some other plant-based wonderful (everyday) ingredients. I’ve shown off two serving suggestions here but note that the topping combinations are endless.
Why will I love these pancakes?
These are amazing:
- Light, fluffy, tender and moreish
- The batter comes together in one bowl
- Made with healthier, wholesome ingredients
- Naturally plant-based, dairy-free and egg-free
- Easily gluten-free
- Also nut-free, soya-free and banana-free
- Easy to make
- Can be made ahead of time
- Ideal for meal prep
- Delicious with any number of toppings
- Great for all the family and friends
- Increase the recipe to make more
- Higher in fibre with oat flour
- Only 2 tbsp sugar for the whole batch
- Ready in 20 minutes
- Great served with berries or chocolate
- Everyone will love them
If you already love the sound of these pancakes, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section.
For the pancake batter:
- Plain or GF plain flour: if using GF flour make sure it contains xanthan gum, or add 1/4 tsp of your own to the mix.
- Oat flour: make your own by blending oats in a blender to form a flour. This is great for adding fibre and slow release carbohydrates.
- Vegan vanilla protein powder: I use Form performance protein powder which has only natural ingredients, is boosted with wholefoods like flax and maca powder and tastes amazing. My code NourishingAmy10 saves you 10%.
- Baking powder and bicarbonate of soda: for the rise.
- Salt: for flavour.
- Plant-based milk: any dairy-free milk is great like oat, almond, soya or coconut (from the carton).
- Apple cider vinegar: when combined with the milk, this curdles the mix to create buttermilk, which is great in egg-free batters. It also helps the rise as it reacts with the raising agents.
- Chia seeds: this helps to thicken the mix and bind the batter.
- Oil: for frying. You can use olive, avocado or coconut oil, or your preferred oil.
As for the berry yoghurt topping:
- Coconut yoghurt: like Cocos Organic yoghurt or another thick dairy-free yoghurt like NUSH which is almond-based.
- Fresh berries: you can use a mix of ant fruits like blueberries, strawberries and raspberries. But also banana, apple slices, warmed berries or plums are great.
- Maple syrup: as above.
And for the chocolate nut butter:
- Dark chocolate chips: or try dairy-free milk chocolate chips.
- Smooth almond butter: the smooth runny kind is best, like Pip & Nut almond butter, or you can use peanut or cashew butter. To keep the stacks nut-free, use sunflower seed butter or tahini.
- Maple syrup: as above.
Are these gluten-free and nut-free?
These are easily gluten-free as long as you use GF flour with xantham gum (or add ¼ tsp of your own). To keep these nut-free, swap the almond butter on top for sunflower seed butter or tahini and use nut-free milk and yoghurt.
How do I make them?
These pancakes are ready in a few steps:
- Combine the dry ingredients: until fully mixed.
- Pour in the wet ingredients: and whisk until smooth.
- Leave the batter to sit for 5 minutes: it will bubble and thicken.
- Heat a nonstick pan with some oil: and wait until it’s hot.
- Ladle spoonfuls of batter into the hot pan: and allow to cook for a few minutes.
- Once bubbling and the underside is golden, flip over: and cook the second side.
- Repeat to make all the pancakes: you should get 8-10 pancakes.
- Stack the pancakes and serve with your favourite toppings: as listed or as you like.
How long will they last?
Once cool, keep the pancakes (without the toppings) for 2-3 days in the fridge in asealed container or for 1 month in the freezer. Allow to defrost and warm back up in the pan.
What other recipes can I try?
For more pancakes and waffles:
- Chocolate Strawberry Pancakes
- Blueberry Chocolate Chip Sheetpan Pancakes
- Vegan Bacon and Blueberry Pancakes
- Chocolate Peanut Butter Protein Waffles
- Vegan Tiramisu Crepe Cake
Simple Vegan Vanilla Protein Pancakes (Gluten-Free)
These Simple Vegan Vanilla Protein Pancakes are fluffy, thick and tender, made with wholefood plant-based and easily gluten-free ingredients. They are naturally high in protein and the topping options are endless.
Ingredients
For the Pancakes:
- 75g plain or GF plain flour
- 75g oat flour
- 30g vegan vanilla protein
- 1 ½ tsp baking powder
- ¼ tsp bicarbonate of soda
- A pinch of salt
- 240ml plant-based milk
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp chia seeds
- Oil, for frying (e.g. coconut, avocado or olive oil)
Berry Yoghurt:
- 4 tbsp thick coconut yoghurt
- 2 handfuls fresh mixed berries
- 2 tbsp maple syrup
Chocolate Nut Butter:
- 40g dark chocolate chips or buttons
- 2 tbsp runny smooth almond butter
- 2 tbsp maple syrup
Instructions
- In a large bowl, sift in the plain flour and then add the oat flour, protein powder, baking powder, bicarbonate of soda and the salt. Whisk to combine.
- Pour in the milk, syrup, vinegar and chia seeds and whisk really well until thick and the mix is bubbling. Leave for 5-10 minutes to sit.
- Heat a non-stick frying pan with a little oil and once hot, scoop some of the pancake batter into the pan (you can use an ice cream scoop). Allow to fry off (with a lid on the pan) over a medium-high heat for 2-3 minutes, until bubbles appear on the surface and the top looks drier. Flip over and cook on the second side until golden. Remove and continue to cook all the pancakes. You will make 8-10 pancakes.
- Stack the pancakes on two plates and top with your favourite toppings.
- Or, save your pancakes for later. Allow them to cool and keep in a sealed container in the fridge for 2-3 days or in the freezer for 1 month. Allow to defrost and then warm back up in the pan.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Simple Vegan Vanilla Protein Pancakes so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With pancake love x
p.s. this recipe was first made with Form but all opinions are my own and this blog post is not sponsored.
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