Vegan Protein Pancake Stack

Name: Vegan Protein Pancake Stack
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup rolled oats; 1 scoop vegan protein powder; 1 banana, mashed; 1 cup almond milk; 1 tablespoon baking powder; 1 teaspoon vanilla extract; Pinch of salt; Coconut oil for cooking; Fresh berries; Sliced bananas; Maple syrup; Nuts or seeds

Highlighted under: Sweet Recipe Collection

I love starting my day with a hearty meal, and these Vegan Protein Pancake Stacks have become my go-to favorite! They’re not only easy to whip up but also packed with protein to keep me energized throughout the morning. With a fluffy texture and a hint of vanilla, these pancakes are perfect for a Sunday brunch or a busy weekday breakfast. I often top them with fresh fruits and a drizzle of maple syrup, making every bite a delightful treat that feels indulgent yet healthy.

Created by

Luca

Last updated on 2026-02-09T16:57:27.604Z

Creating these Vegan Protein Pancake Stacks has truly transformed my mornings. Initially, I experimented with different flours and protein sources to find the perfect blend that provides a fluffy texture while still being vegan. It turns out that combining oats and vegan protein powder not only adds nutritional value but also helps bind the mixture nicely.

One of my favorite tricks is to let the batter rest for a few minutes before cooking. This allows the oats to absorb some moisture, resulting in thicker pancakes. I also love layering them with fresh fruits like berries and bananas for added flavor and nutrients; it turns an ordinary breakfast into a vibrant feast!

Why You'll Love This Recipe
Packed with protein to fuel your morning
Fluffy and delicious, perfect for any occasion
Versatile toppings for a personalized touch

Important Techniques for Perfect Pancakes

When making these Vegan Protein Pancakes, achieving the right batter consistency is crucial. Ensure that your blended mixture is smooth and free of lumps, as this will directly affect the texture of the cooked pancakes. If the batter feels too thick, you can adjust it by adding a splash more almond milk until it reaches a pourable consistency. Letting the batter rest for five minutes allows the oats to absorb moisture, resulting in a fluffier product.

Cooking temperature is key to get those perfectly golden pancakes. Start with medium heat on your skillet; if it's too hot, the pancakes will cook unevenly and burn on the outside while remaining raw inside. You’ll know the skillet is ready when a few drops of water sizzle on the surface. Remember to add a small amount of coconut oil before each batch to prevent sticking and achieve a pleasant flavor.

Ingredient Insights

Using rolled oats as the base for these pancakes not only adds a great texture but also serves as a source of whole grains, providing fiber that keeps you full longer. If you’re in a pinch, you could substitute rolled oats with oat flour; just reduce the measurements accordingly, as oat flour is more concentrated. It’s important to blend the oats thoroughly to ensure they integrate smoothly into the batter without a gritty texture.

The choice of vegan protein powder is also significant; it can influence the flavor and consistency of your pancakes. Look for a plant-based protein that has a neutral taste unless you enjoy added flavors like chocolate or vanilla. If you’re sensitive to protein powder or don’t have any on hand, ground flaxseed can serve as an alternative, although it will change the texture slightly, making it a bit denser.

Ingredients

Gather the following ingredients for your Vegan Protein Pancakes:

Pancake Ingredients

1 cup rolled oats
1 scoop vegan protein powder
1 banana, mashed
1 cup almond milk
1 tablespoon baking powder
1 teaspoon vanilla extract
Pinch of salt
Coconut oil for cooking

Toppings (optional)

Fresh berries
Sliced bananas
Maple syrup
Nuts or seeds

Once you have everything ready, you're all set to start cooking!

Instructions

Follow these simple steps to make your Vegan Protein Pancake Stack:

Make the Batter

In a blender, combine the rolled oats, vegan protein powder, mashed banana, almond milk, baking powder, vanilla extract, and a pinch of salt. Blend until smooth and well combined. Let the batter sit for 5 minutes.

Cook the Pancakes

Heat a non-stick skillet over medium heat and add a little coconut oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 3-4 minutes, or until bubbles form on the surface, then flip and cook for another 2-3 minutes on the other side.

Stack and Serve

Once all pancakes are cooked, stack them on a plate and top with your desired toppings such as fresh berries, sliced bananas, and a drizzle of maple syrup. Enjoy your delicious Vegan Protein Pancake Stack!

Now you’ve created a delicious stack of pancakes that are perfect for any breakfast!

Pro Tips

For an extra protein boost, consider adding some chia seeds or nut butter to the batter before blending. This not only enhances the nutritional profile but also adds a nice flavor.

Serving Suggestions

These Vegan Protein Pancake Stacks are incredibly versatile when it comes to toppings. Fresh berries add a burst of natural sweetness and vibrant color, while sliced bananas create a wonderfully creamy texture on each bite. I love drizzling warm maple syrup over the stack, but you can also experiment with nut butters or a dollop of coconut yogurt for a protein boost and creaminess.

For an extra crunch, consider sprinkling chopped nuts or seeds over your pancakes before serving. Almonds, walnuts, or sunflower seeds all add delightful texture and additional healthy fats. If you're feeling adventurous, you could create a tropical twist by topping the pancakes with coconut flakes and pineapple chunks.

Storage and Reheating Tips

If you’re making a batch of pancakes, they store well in an airtight container in the refrigerator for up to four days. To keep them fresher for longer, you can freeze them. Just lay the cooled pancakes in a single layer on a baking sheet, freeze them for an hour, and then transfer them to a freezer bag. They can last up to two months in the freezer.

Reheating is simple; either pop them in the toaster or microwave for about 20-30 seconds until heated through. If reheating in the oven, preheat it to 350°F (180°C) and warm them for about 10 minutes. This method brings back the pancakes' fluffiness better than the microwave alone.

Questions About Recipes

→ Can I make these pancakes gluten-free?

Yes! Simply use gluten-free oats and make sure your protein powder is gluten-free.

→ How do I store leftovers?

Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month.

→ What type of vegan protein powder works best?

I recommend using a flavor-neutral vegan protein powder for the best results, like pea or rice protein.

→ Can I substitute the almond milk?

Absolutely! You can use any plant-based milk such as oat, soy, or coconut milk.