Kick off your morning with 34 grams of protein with these dairy-free protein pancakes! Flavored with apples and cinnamon they're a gluten-free, high protein breakfast recipe you can feel good about waking up to.
They're easy, fueling and the perfect way to amp up your daily protein intake.
As a Certified Nutrition Coach, my goal is to have all my clients eating 1 gram of protein per pound of bodyweight... and still enjoying what they eat.
Recipes like protein pancakes help to achieve that goal with the result of being full, having a higher metabolism, and... enjoying pancakes!
Learn more about the benefits of a high protein diet and grab a mom-approved meal plan if you need some guidance.
Recipe Perks
Easy to make – the pancakes themselves are whipped up quickly and have a cooking time of only 15 minutes.
Small batch – these protein pancakes are great on the days you’re just cooking for one or two.
Minimal ingredients – the pancakes recipe is pretty simple and most of the ingredients are gluten-free pantry staples you should have on hand.
Comforting – the apple cinnamon flavor is a classic comfort food (just like this slow cooker apple cinnamon cider).
Make ahead – though they’re delicious fresh you can actually make these dairy-free protein pancakes in advance and reheat them for busy mornings.
Filling - with 34 grams of protein these protein pancakes help you feel full to start your day.
Ingredients You Need
Vegan vanilla protein powder – the kind of protein powder you choose will make a difference to the texture and flavor of the protein pancakes. Learn more about choosing a protein powder for your goals.
Maple syrup – adds a hint of sweetness to the pancakes and you’ll need more for topping. Make sure to use real maple syrup for the best flavor.
Milk – any non-dairy milk should work here. We use homemade hemp milk the most.
1:1 Gluten-Free Baking Flour: This helps to bind the pancakes together so that they have a bit of sustenance to them. If you're a low-carb lover, try these chocolate keto pancakes instead.
Baking staples – you’ll need ingredients like baking powder, cinnamon, and vanilla for the pancakes. Learn more about different types of vanilla.
Apples – use whatever you have on your counter but make sure to slice them super thin.
New to the dairy-free life? Check out these tips on dairy-free baking to help you get started.
How To Make Them
Step 1: In a small bowl combine the dry ingredients.
Step 3: One by one add in the wet ingredients (not the apples) to the dry and mix well until no clumps remain.
Step 3: Portion the batter into a preheated and greased pan.
Step 4: Top each pancake with apple slices.
Step 5: Cook until you’re able to flip them with a silicone spatula (about eight minutes). Flip and finish cooking for 1 minute.
Step 6: Serve and enjoy.
Expert Tips
I use a large, non-stick frying pan for the vegan protein pancakes. If you use a pancake girdle, cooking times may be different. Always put the heat lower than you'd expect to prevent burning.
These protein pancakes are more thin than light and fluffy and the type of protein powder you use will alter the taste and texture.
If you cut your apple too thick the other side of the protein pancakes won’t cook as well.
If you’re using a fermented protein powder, you’ll need 1-2 tablespoons more liquid in the recipe as fermented pea protein absorbs a ton of liquid.
You'll need to shape the pancakes manually with a silicone spatula.
How To Store Them
Whipping up batches of protein pancakes is a great way to meal prep. You can make these pancakes and store them in the fridge for up to 4 days or the freezer for 3 months.
If storing them in the freezer, separate the pancakes with layers of parchment paper so that they don't stick together. If possible, let them thaw in the fridge overnight before you need them.
Store them in the fridge in an airtight container. To reheat them, pop them in the toasted until warmed through.
Top the vegan protein pancakes with classic maple syrup, jam, more apples, whole30 whipped cream or even dairy-free caramel sauce.
Which Protein Powder To Use
This protein pancake recipe tastes best with Botanica Protein Powder.
Botanica is a pea, quinoa blend that absorbs liquid but not like crazy. It’s also one of the best-tasting vegan protein powders as it doesn’t end up “chalky”.
If you don’t have access to Botanica, Orgain would be another great choice and result in the same texture.
Fast, crave-worthy snacks that hit your protein goals (without tracking or extra cooking time).
Frequently Asked Questions About Protein Pancakes
The best way to start your day is with a high-protein meal. This helps get your metabolism started and keep you full. Protein pancakes can be part of a healthy diet so long as they’re not loaded with extra toppings in which case you’ll need to work that into your calorie goals for the day.
Whey protein and vegan protein powder don't absorb the same. If you try, the pancakes may not hold together as well.
Other Protein Pancakes You’ll Love
- 4 ingredient protein pancakes
- Chocolate protein pancakes
- https://fitasamamabear.com/chocolate-protein-pancakes/
- https://fitasamamabear.com/protein-pancakes/
Dairy-Free Protein pancakes
Ingredients
- ½ cup Gluten-Free 1:1 Baking Flour
- ½ cup Vegan vanilla protein powder
- 1 teaspoons Baking powder
- ½ teaspoon Ground cinnamon
- 2 teaspoons Vanilla extract
- 4 Eggs
- 1 tablespoons Maple syrup
- ½ cup Almond milk
- ¼ cup Applesauce Unsweetened
- ½ Apple sliced
Instructions
- In a small bowl, combine the dry ingredients.
- Heat a non stick pan over medium heat and grease it.
- One by one add the wet ingredients (not the apples) to the dry and mix well until no clumps remain. It will thicken.
- Portion the batter into the preheated pan and top each pancake with a few apple slices.
- Cook until you’re able to flip them with a silicone spatula (about eight minutes). Flip and finish cooking for 1 minute before serving.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
bobbi says
My family loved this!