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    Home » Recipes » Vegan Breakfast Recipes

    Published: Oct 27, 2022 · Modified: Dec 28, 2024 by DJ · This post may contain affiliate links · 5 Comments

    Fluffy Vegan High Protein Banana Pancakes

    Jump to Recipe Jump to Video Print Recipe

    If you love your pancakes on the thicker side, you'll absolutely adore these vegan protein pancakes which are what some would refer to as 'American-style pancakes'.

    They make a perfect quick and easy breakfast option for any day of the week, taking less than 15 minutes to make. They're so soft and fluffy like pancakes should be and give you the perfect lift off in the morning before a busy day.

    Golden brown and thick pancakes stacked into a tall pile. They are topped with chopped bananas. The are also bananas sat beside the base of the stack. this recipe

    Of course, you can also eat these chunky and delicious pancakes for dessert and supper which is actually my preferred option. Serve with chopped bananas and maple syrup as soon as they've cooled a little so that they're still nice and warm.

    As you love yummy pancake stacks so much, you also need to check out some other breakfast treats such as, my vegan brown sugar cereal pancakes, vegan nutella chocolate oat milk crepes and vegan chocolate cinnamon french toast rolls too.

    Jump to:
    • Why You Will Love These Pancakes
    • Ingredient Notes
    • Substitutions & Variations
    • How To Make Protein Banana Pancakes
    • Expert Tips
    • Recipe FAQs
    • More Vegan Breakfast Recipes
    • Fluffy Vegan High Protein Banana Pancakes

    Why You Will Love These Pancakes

    • Amazing Texture - These are some of the lightest pancakes that I've ever made. Sometimes thicker American pancakes can be a little more dense if the batter has the wrong ratios, but this recipe makes sure that the 'airy' factor is on point.
    • Easy to Make - Making these pancakes is so easy and it's probably the thing that I personally love most about this recipe. All you need to do is make the pancake batter, fry them and stack them as high as you wish. It really is that simple!
    • Great Flavors - I decided to use ripe bananas for this recipe like I do in my vegan single serve banana bread baked oats and vegan blueberry banana cake recipes due to the intense and delicious flavor that they give baked goods and breakfast treats and pancakes in comparison to unripe ones.
    • Allergy Friendly & Plant Based - This vegan high protein banana pancakes recipe is fully vegan and dairy free.

    Ingredient Notes

    The ingredients needed for my vegan protein pancakes laid out neatly over a white, marble background.
    • Large ripe banana - This will be used to flavor the pancakes with a super strong banana taste, as well as an egg replacer, giving the pancakes that super light texture which we all love.
    • Golden caster sugar - this type of sugar is the same as superfine sugar. I went for the 'golden' variety, as it has a slightly more caramelized taste.
    • Self-rising flour - This is the most important ingredient in this recipe as it makes the pancake an 'American-style' pancake which is similar to my vegan double chocolate chip pancakes. Much fluffier and puffier. Regular all-purpose flour has different properties and no baking powder. Therefore, the pancakes would be much flatter as a result. Sometimes, I prefer them that way like in my vegan white chocolate pancakes.
    • Vegan protein powder - I used peanut butter protein powder. You can use any flavor of protein powder that you like. These pancakes go perfectly with one of my other protein recipes. Give my vegan protein hot chocolate a try with the pancakes.
    • Vegan butter - This is simply for frying the pancakes. You can also use coconut oil if you wish as a healthier option.

    See recipe card for full information on individual ingredients and quantities.

    Substitutions & Variations

    • If you want to give to shake up the components of the recipe, you can totally change the toppings. Use any fruit that you like such as, fresh blueberries, raspberries, blackberries and strawberries, you can speinkle on desiccated coconut. Swap out the maple syrup for something like melted chocolate, dairy-free yogurt or biscoff spread, as seen in my vegan biscoff pancakes.
    • Use any protein flavour. As I previously mentioned, you can use any protein powder. The only thing it will affect is the taste. Use a flavor that you love. In the past I have used vegan chocolate protein powders, some had strawberry flavoring and the list goes on. There really are so many options.

    How To Make Protein Banana Pancakes

    For the full method, please refer to the recipe card at the bottom of this post.

    Bananas, sugar, oil, vanilla and salt combined in a mixing bowl.

    1: Add the banana, sugar, oil, vanilla and salt to a bowl. Mix well.

    The flour, baking powder and protein powder folded into the mixture. The mixture is now very dry.

    2: Fold in the flour, baking powder and protein powder.

    The soy milk has now been mixed in, forming a smooth vegan protein pancake batter.

    3: Finally, whisk in the soy milk.

    Vegan butter melting in a black frying pan.

    4: Add your vegan butter to the hot frying pan.

    A hand holding up vegan protein pancake batter in a measuring spoon.

    5: Spoon two tablespoons of pancake batter to the hot pan.

    Pancake batter bubbling in the pan.

    6: When the pancake starts to bubble, flip.

    The pancake has been cooked on one side. The golden brown side now showing.

    7: Cook until both sides are golden brown.

    A golden stack of puffy vegan protein pancakes on a brown-rimmed white plate.

    8: Stack your pancakes and garnish with bananas and maple syrup.

    Expert Tips

    Constantly check the pancakes when they begin to bubble - Some people have gas stoves and some people have electric stoves. When the pancakes are flippable and bubbling, keep checking the other side to see whether it has turned golden brown. Cooking times vary.

    Don't over-mix the pancake batter - For the fluffiest pancakes, simply fold the pancake batter. You don't want to over-work the gluten inside the flour.

    A stack of my vegan protein pancakes, drizzled with maple syrup.

    Recipe FAQs

    Where can I get protein for my vegan pancakes from?

    Any protein powder will be fine for this recipe.

    Why are my protein pancakes dry?

    If you add too much protein powder, this why dry out your pancakes quickly.

    What kind of protein powder is best for pancakes?

    Any protein powder should work well. However, this depends on the flavor that you want the pancakes to have hint of. The peanut butter protein powder which I used for these pancakes was nice and not too overpowering.

    How can I store vegan protein pancakes?

    Store these pancakes in the refrigerator for 24 hours after making them. Cover in plastic wrap.

    More Vegan Breakfast Recipes

    • Four chocolatey vegan chocolate banana pops waiting to be eaten over a white, marble background.
      Vegan Chocolate Banana Pops
    • A colorful shot of my peanut butter and jelly french toast. It is drizzled in melted peanut butter and maple syrup. Raspberries to garnish.
      Easy Vegan Peanut Butter Jelly French Toast
    • An aerial shot of chocolate baked oatmeal smothered with extra melted chocolate.
      5 Minute Chocolate Baked Oatmeal (Vegan, Gluten Free)
    • One of my golden brown pretzel sticks on a black slate board.
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    If you tried this Vegan High Protein Banana Pancakes Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!

    A stack of vegan banana protein pancakes. Decorated with maple syrup and chopped bananas.

    Fluffy Vegan High Protein Banana Pancakes

    If you love your vegan protein pancakes thick and fluffy these are perfect for you. Serve with chopped bananas and maple syrup. Enjoy. 
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Protein Banana Pancakes
    Diet: Vegan
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 10 pancakes
    Calories: 115kcal
    Author: DJ

    Ingredients

    Pancake Batter:

    • 1 large ripe banana mashed
    • 30 g golden caster sugar superfine
    • 2.5 tablespoons vegetable oil
    • 1 teaspoon vanilla extract
    • 0.5 teaspoon salt
    • 125 g self-rising flour
    • 0.5 teaspoon baking powder
    • 20 g vegan protein powder* I used peanut butter (see notes)
    • 150 ml soy milk
    • 1 teaspoon vegan butter for frying

    Garnish:

    • Maple syrup to taste
    • Sliced bananas to taste (optional)
    US Customary - Metric

    Instructions

    Make the pancake batter:

    • Mash your banana in a medium mixing bowl.
    • Mix in the golden caster sugar, oil, vanilla and salt.
    • Add in the self-rising flour, baking powder and protein powder. Fold the batter and only mix a little. Over mixing will take away the fluffiness.
    • Finally, stir in the soy milk.

    Fry the pancakes:

    • Grease a non-stick frying pan with vegan butter. Place the pan over a medium-low heat for 1 minute so it can get hot. Don’t place the temperature too high.
    • Add 2 tablespoons of pancake batter to the pan. Fry for 1 minute 30 seconds or when it bubbles. This should mean that the other side is golden brown. If the pancake is a darker brown or cooking too quickly, turn the heat down a little.
    • Every stove is different. Once the pancake has solidified, keep checking to see golden brown. If you’re using an electric stove, it may take a little longer.

    Garnish:

    • Pour some maple syrup over your banana protein pancakes. Top them with sliced bananas.

    Video

    Notes

    • Use any protein powder that you like for this recipe. Don't add over the recommended amount. 
    • Some people have gas stoves and some people have electric stoves. When the pancakes are flippable and bubbling, keep checking the other side to see whether it has turned golden brown. Cooking times vary.
    • For the fluffiest pancakes, simply fold the pancake batter. You don't want to over-work the gluten inside the flour.

    Nutrition

    Calories: 115kcal | Carbohydrates: 16g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 171mg | Potassium: 78mg | Fiber: 1g | Sugar: 5g | Vitamin A: 86IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg
    Tried this Recipe? Tag Me Today!Mention @vegan_treats_blogger or tag #vegantreatsblogger!

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    • The vegan mincemeat mixture sitting inside a large ramekin. Some of it is overflowing.
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    Reader Interactions

    Comments

    1. Alison Gill says

      May 03, 2025 at 11:38 pm

      Hey there!
      Is one pancake one serving?

      Reply
      • DJ says

        May 04, 2025 at 8:41 pm

        Hi Alison, I'd usually go for 2 pancakes per serving. They're fairly chunky in comparison to some of my others. As this recipe yields 10 pancakes, I'd say 5 servings of two is often the way to go, but it's totally your choice 🙂

        Reply
    2. Tess says

      May 12, 2023 at 12:53 pm

      5 stars
      Made these for breakfast one morning, very tasty pancakes and actually filled me up! Will be making again :))

      Reply
      • DJ says

        July 23, 2023 at 1:37 pm

        So happy you loved them, Tess 🙂 Thanks!

        Reply
    3. Anonymous says

      January 07, 2023 at 6:36 pm

      5 stars
      I didn’t make these for the protein factor. They just looked great and they were lol

      Reply
    5 from 3 votes (1 rating without comment)

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