Vegan Protein Pancakes (Gluten Free, Oat Free, Oil Free)
Super simple fluffy vegan protein pancakes only 7 ingredients needed gluten free, oat and oil free. One bowl is all you need for this epic stack of pancakes with the added kick of protein to keep you full for hours.
Pancakes make for a fun breakfast to switch up your morning routine. There is a thousand and one ways to make them depending on what you’re looking for. On one hand there is the healthy egg banana and oats version and on the other hand there is the traditional flour, eggs, milk and sugar version. These fluffy vegan protein pancakes fall somewhere in between.
One Bowl Vegan Protein Pancakes
Don’t you just hate to have pile of dirty dishes to wash up after making a delicious meal. Not with the recipe all you need is kitchen scale since you get the most accurate result with you measure your ingredients. One bowl, a spoon, and a non-stick frying and of course a plate to eat your pancakes of off.
What Protein Powder Should You Use?
Finding a gluten free vegan protein powder is no easy task. Especially if you’re like me and need one that doesn’t have any legumes in it. Which I know might sound like a strange ingredient to add to protein powder but it is in a surprising about. Then of course there is the taste. I personally use an unflavoured one since I find the flavoured ones either have to much sugar in them or don’t taste like the flavour they say they are.
The easy go to vegan gluten free protein powder is a soy based one. Now I know a lot of people that have dietary requirements might also struggle with soy. I used to use a soy-based protein powder until the brand I bought it from stopped selling it. This led me to try a rice protein powder again these tend to come unflavoured.
With all that said I suggest you use a protein powder that you like and if its flavoured remember that that flavour will play a key role in the overall outcome of the taste of the pancakes. You can also omit the flavouring I added to the pancake recipe and swap it out for a tbsp of sugar or omit it entirely.
Oil Free Pancake Recipe
First of the recipe contains no oil. Secondly, using a non-stick pan will enable you to not use any oil as the pan does all the work. If your pan is a bit older and has lost some of that non-stick coating then you can use a circle of non-stick baking paper. Place the baking paper in the pan first then add the pancake batter on top. Then when you’re ready to flip the pancake use a spatula to slide under the pancake and flip it over to cook the other side.
Gluten Free Pancakes
For this recipe to also be gluten free. I used Asda brand gluten free plain flour. It’s my go to flour for all things baking as it’s cheap around 45p-50p and has a good blend of flours. Another popular brand is doves farm gluten free flours, they do a range of different flour blends.
How to Store/Reheat These Pancakes
Personally, in my opinion any type of pancakes are best when made fresh. That being said you can make a batch of these fluffy vegan protein pancakes and store the leftovers in an airtight container at room temperature and re heat them in either a frying pan or the microwave before serving. The texture isn’t quite as soft as when made fresh but they still taste nice. Since the recipe is so simple and quick to make then for best results, I would make them from scratch each time.
Gluten free plain flour
Vegan protein powder (flavoured or unflavoured)
Toffee Flavouring (optional)
More Breakfast Recipes to Try Next
Vegan Protein Pancakes
Super simple fluffy vegan protein pancakes only 7 ingredients needed gluten free, oat and oil free. Only one bowl needed for this epic stack of pancakes with the added kick of protein to keep you full for hours.
- 170 grams Plain gluten free flour
- 25 grams Vegan protein powder (make sure its Gluten free)
- 250 ml Non dairy free milk
- 1/2 tsp Toffee flavouring
- 2 tsp Cider vinegar
- 1 1/2 tsp Baking powder
- 1/8 tsp Baking soda
Mix the dry ingredients together in a medium sized mixing bowl.
Add the wet ingredients into the dry ingredients and mix together until no dry clumps of flour remain and you have a smooth batter.
Scoop 3 tbsp of batter in a non stick frying pan that is on a medium heat. Cook pancakes for 2-3 minutes until little bubbles form on the surface. Then flip the pancake over and cook for another 1-2 minutes until golden brown.
Place the cooked pancake on a plate and scoop another 3 tbsp of batter into the frying to cook another pancake. Continue to do so until all the batter is used up. This recipe make 6 small pancakes.
Add your desired toppings and enjoy. Wrap any leftover pancakes in tinfoil and reheat when ready to eat. For best results eat fresh but will keep for 1-2 days.