Made without yogurt or bananas, these dairy-free protein pancakes are ultra-light but also fueling. Using a base of vegan protein powder, they're a flourless recipe that packs in 32 grams of protein to start your morning.
"These were amazing..my hungry teenager ate a whole stack! The rest of us enjoyed them as well..." - Bernice
A Quick Look At The Recipe
- ⏲️Ready In: 28 Minutes
- 👪Serves: 1
- 🍽 Calories and Protein: 206 kcals and 32 grams of protein
- 📋Main Ingredients: Vegan protein powder, eggs, baking powder, and almond milk.
- 📖 Dietary Notes: Dairy-free and gluten-free.
- ⭐ Why You'll Love It: These protein pancakes are fluffy, high in protein, and made with just four simple ingredients, making them the perfect quick breakfast when you want something filling without the extra carbs.
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Load up on fuel in the mornings with this banana-free protein pancake recipe. Made with vegan vanilla protein powder, these pancakes come out light and fluffy. And because they contain only four ingredients, they’re also simple to whip up! Though, if you need make ahead ideas, check out my Rise and Chill Breakfast E-Book that features 26 meal prep breakfast I rely on each week.
Protein pancakes are a staple in my diet (these keto chocolate pancakes are always good!) because they give you all the feeling of indulgence while still reaping high-protein diet benefits.
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💭Why You'll Love The Recipe
Easy to make: With only 4 ingredients, no major kitchen skills are required and you probably have everything you need. These dairy-free protein bars have only four ingredients too.
Fueling: Naturally dairy-free, gluten-free, and low-carb, the protein pancakes can be a staple in any diet.
Versatile: You can make pancakes into anything you want them to be. From a fueling, low-key breakfast to an indulgent brunch recipe, they work for everything.
Ingredients and Substitutions
Most protein pancake recipes use bananas or yogurt as a way to make the pancakes less dry- and that’s definitely a great option and what I use in sheet pan protein pancakes. However, these ones are both yogurt-free and banana-free.
- Vegan vanilla protein powder: The kind of protein you choose will affect the texture and flavor of the pancakes. Use one you love.
- Dairy-free milk: Any non-dairy milk will work; we use homemade hemp milk most of the time.
- Eggs: Know that the egg helps bind the pancakes and hold them together. I haven't yet tested if these pancakes work with a flax egg, though.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
The easiest way to adjust the flavor of the dairy-free protein pancakes is to use a flavored protein powder. Opting for a chocolate protein powder or even a salted caramel protein makes for a tasty switch. That said, below are a few other ideas:
Extracts: Adding in vanilla extract for comfort, almond extract for a nutty tasty, or rum extract for indulgence can make for new flavors.
Yogurt: Yes, these protein pancakes are yogurt-free. However, you could add yogurt (especially flavored yogurt) to change the taste and make them fluffier.
Toppings: Make the pancakes as indulgent as you like with coconut milk caramel sauce, dairy-free chocolate glaze, Whole30 whipped cream, or chocolate chips. This works for protein crepes, too.
How To Make Dairy-Free Protein Pancakes
Step 1: Preheat a pan with non-stick spray and gather ingredients.
Step 2: Whisk together the ingredients and portion into small, thin pancakes in the pan.
Step 3: Cook until slightly brown on the bottom. Flip and continue cooking for 1-2 more minutes.
Step 4: Serve them with maple syrup and fruit.
Important Teaching Tips
The brand of protein powder you choose will affect both the flavor and the texture of the pancakes. Vegan protein powder absorbs the most liquid so using a non-vegan protein will change the recipe.
The pancakes don’t expand too much so the size you portion them will most likely be the size they stay
Once you whisk together the batter, portion the pancakes into the pan immediately. The longer the batter sits, the more it will absorb the liquid, and the denser the pancakes will be
The recipe makes five small pancakes which is one full serving
These pancakes are best eaten right after making them. They do not freeze well
Which Protein Powder Works Best?
The protein powder you choose will affect the flavor and texture of the protein pancakes. This recipe was made with Genuine Health Fermented Protein Powder, I use it for my chocolate protein pancakes, too.
I have recently made the switch to beef isolate protein powder for health reasons, and it works as well, but the pancake texture is a bit different (but also much sweeter).
High-Protein Pancakes FAQs
Like anything else, the quality of the ingredients matters. So long as the protein powder you choose is a healthy blend, these pancakes will be too. Protein is the best way to break a fast and provide your body with the fuel it needs to kick off the day. With minimal ingredients and 28 grams of protein per serving, these pancakes make a tasty, healthy option.
Vegan protein powders can cause pancakes to become somewhat dry. However, there are a few ways to get around this! First, choose a protein powder that blends well. This is why I opt for Genuine Health Fermented protein. Second, you can add half a mashed banana. The banana will not only sweeten the recipe but also keep the pancakes moist. Lastly, you can add ¼ cup of yogurt to the recipe also! This is a hidden gem when it comes to pancakes and what makes my High Protein Yogurt Pancakes so popular.
Most protein pancakes freeze well. However, these protein pancakes are best enjoyed freshly made as they don't hold up well once thawed.
More Dairy-Free Recipes You'll Love
If you tried this Dairy-Free Protein Pancakes Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
4 Ingredient Dairy-Free Protein Pancakes
Video
Ingredients
- ⅓ cup Vegan protein powder
- 1 Egg
- 1 teaspoon Baking powder
- ¼ cup Almond milk
Instructions
- Preheat a non-stick pan over medium heat.
- In a large bowl, whisk all the ingredients together until no clumps remain.
- Immediately portion the pancakes into the pan. Cover and cook for 6-7 minutes until the edges start to turn brown.
- Flip and recover to cook for an additional 2-3 minutes.
- Remove and top with your favorites.
Notes
- The brand of protein powder you choose will affect both the flavor and the texture of the pancakes.
- These pancakes are best eaten right after making them. They do not freeze well
- The pancakes don’t expand too much, so the size you portion them will most likely be the size they stay
- Once you whisk together the batter, portion the pancakes into the pan immediately. The longer the batter sits, the more it will absorb the liquid, and the denser the pancakes will be.
- The recipe makes five small pancakes which is one full serving
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Pearl says
Just what I needed after hitting the gym. Used soy protein powder which turned out surprisingly light and fluffy. Definitely making these again!
fitasamamabear says
Noted on the soy porwder, thanks!
Jill says
These pancakes are my new go-to for a healthy and satisfying breakfast. Specially on those hectic work from home mornings. Thanks for sharing.
fitasamamabear says
Wahoo!
Jessica says
My daughter loves pancakes but the storebought ones are so high in sugar and I feel they are very unhealthy for her so I am hoping I'd find an alternative without depriving my daughter from eating what she loves. Glad I came across this recipe. I made this and she loved it! She asked me if I could cook this more often for our breakfast lol!
fitasamamabear says
Always a win when kiddos approve!
Terrence C. says
Thank you for such a comprehensive piece on protein pancakes. I also checked out your other posts of choosing the best protein. We made this for breakfast and realized that we weren't hungry until dinner. This is a very satiating smoothie. We used Plant Based protein powder for this recipe.
fitasamamabear says
Thanks so much!
Crystal says
I usually buy ready-made pancakes from the store, I am NEVER going back again! Love this recipe so much and super easy to do.
fitasamamabear says
Haha homemade is best!
Kate says
I love quick and easy breakfast ideas for those busy work from home mornings. With just four ingredients, they're so easy. The vegan protein powder adds a boost, and the result is a satisfying and filling meal, enough to last me the whole day.
fitasamamabear says
Right?! Busy morning win.
Rica says
These pancakes are quick and tasty. And I'm so happy that I managed to sneak in some extra protein to my kids' breakfast.
fitasamamabear says
Yay!
Amanda says
These pancakes are fluffy, flavorful, and my kids really loved them. It's their new breakfast favorite!
fitasamamabear says
Glad they were a hit!
jennifer says
I love how easy these are and that I can switch up the flavor easily with the variety of protein powder. I used a cake batter flavor today!
fitasamamabear says
Easy is key lol
Gracey says
I really love how easy and how simple it was to make this recipe with only 4 ingredients needed (really perfect for busy mornings!)
fitasamamabear says
Definitely great for busy days!
Shay L. says
Loved this banana-free version of protein pancakes! They were super simple to make too!
fitasamamabear says
Glad you enjoyed them!
Ksenia says
These were so easy to make, and I loved that I could feel good about serving these to myself AND my children! It was a delicious, fast breakfast that I'll definitely repeat.
fitasamamabear says
So happy everyone loved them!
Jane says
These pancakes are SO good! I love how you can use them as a base for a ton of different toppings.
fitasamamabear says
The toppings are where it's at lol