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.
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.
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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
- 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.
1: Add the banana, sugar, oil, vanilla and salt to a bowl. Mix well.
2: Fold in the flour, baking powder and protein powder.
3: Finally, whisk in the soy milk.
4: Add your vegan butter to the hot frying pan.
5: Spoon two tablespoons of pancake batter to the hot pan.
6: When the pancake starts to bubble, flip.
7: Cook until both sides are golden brown.
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.
Recipe FAQs
Any protein powder will be fine for this recipe.
If you add too much protein powder, this why dry out your pancakes quickly.
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.
Store these pancakes in the refrigerator for 24 hours after making them. Cover in plastic wrap.
More Vegan Breakfast Recipes
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!
Fluffy Vegan High Protein Banana Pancakes
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)
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.
Alison Gill says
Hey there!
Is one pancake one serving?
DJ says
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 🙂
Tess says
Made these for breakfast one morning, very tasty pancakes and actually filled me up! Will be making again :))
DJ says
So happy you loved them, Tess 🙂 Thanks!
Anonymous says
I didn’t make these for the protein factor. They just looked great and they were lol