Recipes
Fluffy Berry Vegan Protein Pancakes
Tall, golden pancakes boosted with vegan protein powder and drenched in warm, jammy berries. Weekend brunch energy, any day of the week.
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A stack worth waking up for
There is something so luxurious about a tall stack of pancakes with warm berries sliding down the sides. Pure Sunday morning bliss! But these ones have a secret: a scoop of vegan protein powder, so they keep you full and glowing way past brunch.
They're perfectly fluffy. The trick is balance, a little flour, a little protein, and a little patience while the batter rests.
Pleasure meets protein
A scoop of hemp or soy-based protein powder adds about 20 g of protein to the batch, and oat milk (or your vegan milk of choice) adds more. Ground flaxseed helps bind the batter and adds omega-3s and fiber.
The berries bring antioxidants, fiber and vitamin C. Approximate per serving (half the batch with compote): 450 calories, 26 g protein, 5 mg iron, 9 g fiber. Add a spoon of peanut butter on top if you want even more richness. Yes, you deserve it.
Fluffy pancake rules
Don't overmix! A few lumps are okay. Let the batter rest 5 minutes, cook on medium-low (protein browns faster), and flip when bubbles pop on top. Then pile them high and pour on the love. x
The recipe
Fluffy Berry Vegan Protein Pancakes
- Serves
- 2
- Prep
- 10 minutes
- Cook
- 15 minutes
- Chill
- 0.08333333333333333 hours
Ingredients
- ¾ cup (95 g) all-purpose or oat flour
- 1 scoop (about 30 g) vanilla vegan protein powder (pea or soy)
- 1 tablespoon ground flaxseed
- 2 teaspoons baking powder
- Pinch of salt
- 1 cup (240 ml) fortified unsweetened oat milk
- 1 tablespoon maple syrup, plus more to serve
- 1 teaspoon apple cider vinegar
- ½ teaspoon vanilla extract
- Oil, for the pan
- Berry compote: 1½ cups (225 g) mixed berries, fresh or frozen, 1 tablespoon maple syrup, 1 teaspoon lemon juice
- Fresh blueberries and raspberries, to top
Method
- Make the compote: simmer berries, maple syrup and lemon juice in a small pot for 8–10 minutes, crushing a few berries, until jammy.
- Whisk oat milk and vinegar and let it sit 2 minutes. In a bowl, mix flour, protein powder, flax, baking powder and salt.
- Add the milk mixture, maple syrup and vanilla to the dry ingredients. Stir just until combined, lumps are fine. Rest 5 minutes. If very thick, add a splash of milk.
- Heat a lightly oiled non-stick pan over medium-low. Pour ¼ cup batter per pancake and cook 2–3 minutes until bubbles form and edges set, then flip and cook 1–2 minutes more.
- Stack the pancakes, spoon over the warm compote and top with fresh berries and a drizzle of maple syrup.
Notes & storage
Makes about 6 pancakes. Nutrition is an approximate estimate and depends on your protein powder.
Protein powders vary in thickness, add milk a spoonful at a time until the batter pours slowly. Contains soy (and wheat unless using oat flour).
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