Description
These Easy Protein Pancakes are a healthy, vegan-friendly breakfast option made with rolled oats, ripe banana, plant-based milk, and vegan protein powder. They can be prepared quickly on the stovetop or baked as fluffy sheet pan pancakes, perfect for meal prep or a quick nutritious meal.
Ingredients
Batter Ingredients
- 1 1/4 cups rolled oats
- 1 medium ripe banana (or 1/2 cup applesauce)
- 1 cup plant-based milk (such as oat or soy)
- 1 scoop vegan vanilla protein powder
- 1 tablespoon maple syrup or agave (or to taste)
- 1 tablespoon light oil (such as canola, vegetable, or coconut)
- 1 teaspoon baking powder
- 1 teaspoon apple cider vinegar or lemon juice (for fluffiness)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon salt
Toppings (Optional)
- Maple syrup
- Vegan yogurt
- Nut butter
- Berries
- Chopped nuts
Instructions
- Blend: Add all batter ingredients to a blender. Blend until smooth and thick, scraping down the sides as needed to ensure even mixing.
- Rest: Let the batter sit for 2–3 minutes to thicken slightly as the oats absorb the liquid. The batter will be thicker than traditional pancakes, which is the desired consistency.
- Cook (Skillet Pancakes): Heat a nonstick skillet over medium heat and lightly grease it. Pour about 1/4 cup (60 ml) of batter per pancake and spread to approximately 4 inches (10 cm) wide. Cook for 2–3 minutes until the edges look dry and small bubbles appear on top. Flip and cook another 1–2 minutes until golden brown.
- Serve Skillet Pancakes: Serve warm with your favorite toppings such as maple syrup, fruit, nut butter, or vegan yogurt.
- Preheat (Sheet Pan Version): Preheat the oven to 400°F (200°C). Line a 9×9-inch (23×23 cm) baking pan with parchment paper for thicker pancakes or use a 9×13-inch (23×33 cm) pan for thinner, crisper results.
- Spread Batter: Pour the blended batter into the prepared pan and spread evenly. Optionally, top with berries, nuts, banana slices, or chocolate chips.
- Bake: Bake in the preheated oven for 15–20 minutes, until the pancakes are puffed and lightly browned around the edges. The top may look pale but the pancakes will be fully cooked underneath.
- Slice & Store: Cut the sheet pan pancakes into squares. Enjoy warm or let cool and store in the fridge for up to 5 days or freeze for up to 2 months. Reheat in the toaster or microwave before serving.
Notes
- You can substitute the banana with 1/2 cup applesauce if preferred.
- Use any plant-based milk such as oat, soy, or almond milk depending on preference.
- Optional cinnamon adds warmth and flavor but can be omitted.
- Sheet pan pancakes are ideal for batch cooking and meal prep.
- For fluffier pancakes, ensure to include the acid ingredient like apple cider vinegar or lemon juice.
- Adjust sweetness by adding more or less maple syrup or agave.
- Light oil is necessary in skillet cooking to prevent sticking and aid browning.
- Store leftovers in an airtight container in the fridge or freezer for convenience.
