Fluffy Vegan Protein Pancakes!

March 5, 2018

The best FLUFFY Vegan Protein Pancakes. These are a staple over here for healthy gluten-free pancake recipe made with 6 ingredients.

fluffy vegan pancakes

FLUFFY PANCAKES. *With* protein! Where have you been all my life?

I kid, I am a sucker for fluffy pancakes and they are a part of my eats a few times a week. But this is my original VEGAN fluffy pancake recipe on the blog and I am still so excited about it. These protein pancakes are plant-based, gluten-free and packed with extra protein to make them extra satisfying and filling.

But, why is there protein powder in my pancakes?

So you know I love pancakes more than anything. And traditionally they don’t have much protein in them at all, but when you add some protein powder to the mix – it makes the cakes much more satiating. I love using Garden of Life’s Organic Plant Protein (code RACHL20 for 20% off their site). They have so many varieties to use!

I was a little hesitant on using it at first and didn’t really think it would be possible to have a protein powder that didn’t overpower the flavor of the recipe, but Garden of Life’s unflavored variety is amazing. I have been baking with it too and you forget there is even protein i there! Plus their plant protein is easy to digest and is free of gluten and grains.

There is no chalky texture and it has a pea, flaxseed and chia seed based with over 1 Billion CFU of probiotics (um hi, this is amazing). There are a handful of flavors like vanilla, coffee and chocolate in addition to the unflavored one. Any of these protein flavors will work in these fluffy cake-y pancakes. Garden of Life also makes a variety of other proteins and supplements. You guys know my obsession for their brand, and I cannot recommend their products enough! My code RACHL20 works on all products from their site!

What ingredients are in these vegan protein pancakes:

  • Gluten-free oat flour – spelt flour or gluten free works too if you prefer
  • Non-dairy milk – any milk is totally fine here. I usually use this one (code RACHL for 15% off)
  • Liquid coconut oil – or really any oil. We use avocado oil or olive oil a lot for these and it turns out delicious.
  • Vegan protein powder – we love using this one or this one (code RACHL20). It is the best way to sneak in extra protein to your favorite breakfast recipe!
  • Vanilla extract

FAQs on vegan protein pancakes:

  • Can you make these ahead of time and freeze them?
    • Absolutely! I love to make these and keep them in the freezer. I usually store them in a ziplock bag and reheat and eat!
  • Can you double the batch?
    • Yes!! Whenever I make these for my family, I always do so we can all eat them together.
  • Do you have a favorite protein powder to add to these pancakes?
    • I love using the vegan ones from Garden of Life. They are easy to digest, not too chalky and the flavor is on point. Plus you can use my code RACHL20 for 20% off their site. You can use the chocolate or vanilla or the unflavored protein too.


Fluffy Vegan Protein Pancakes

The best FLUFFY Vegan Protein Pancakes. These are a staple over here for healthy gluten-free pancake recipe made with 6 ingredients.

  • Author: rachel mansfield
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: Serves 2 1x
  • Category: vegan, gluten-free, dairy-free, low sugar
  • Cuisine: breakfast, pancakes


  • 1 1/2 cups non-dairy milk – I use this one – code RACHL for 15% off
  • 2 tablespoons liquid coconut oil
  • 1 cup gluten-free oat flour (spelt flour or gluten free works too!)
  • 1 tablespoon baking powder
  • 2 tablespoons vegan protein powder (we love using this one or this one (code RACHL20))
  • Splash of vanilla extract


  1. Heat a large skillet with coconut oil or butter and stay on medium/low heat
  2. In a large bowl add all the pancake ingredients together and mix well so there are no clumps
  3. Let the batter sit for a couple minutes to thicken (if too thick- add more milk!)
  4. Begin adding about 3 tablespoons of batter per pancake to the skillet (my skillet fits about 3 pancakes at a time)
  5. Cook on each side for about 3 minutes or until ready to flip
  6. Repeat until all batter is gone and enjoy with your favorite toppings. I love to top these with maple syrup and keep things simple


*Will stay good in the fridge for a week or you can freeze these for longer!

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xx, Rach

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27 Responses

  1. I just tried these and I was pleasantly surprised. I always seem to have a nightmare of a time with vegan pancakes, desserts etc. but these worked out great. I even got my mom to eat some which is a small miracle. Will be making these again. Thanks Rach!!

  2. If you do not use the protein powder, do I add an additional 3 tablespoons of the flour? You say to add extra flour but did not specify the amount. Thx!

  3. Love your recipes! Wondering what non stick pans you use? I am looking for a “green” option and yours look like they might be ??

  4. LOVED the taste of these!

    My batter thickened up SUPER quick and was far from “pourable” – I had to keep thinning it with water or almond milk…. any idea what I did wrong?! I have a track record of bad “luck” with oat flour recipes… any advice is welcome! Thank you ??

  5. I use this recipe almost every day for my kids! Simple, healthy, so easy! Some days I add some applesauce and cinnamon, some days some blueberries, etc. LOVE!

  6. This is easily one of the best vegan pancakes recipes I’ve tried. Love how simple they are too. Tempted to try and replace either some or all of the oat flour with cassava flour just for a different nutrient profile.

  7. As always, your recipes are so on point! Love the simplicity of this recipe. I added some bananas for my kids and they loved them! Couldn’t even tell it was gluten free!!

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