Dairy-Free Protein pancakes

Syrup being poured onto protein pancakes on a white plate with a fork on it.

Thin and slightly chewy, these protein pancakes have 34 grams of protein in each serving. Naturally dairy-free and gluten-free they make a delicious start to the day.

Course Breakfast

Cuisine American

Keyword dairy-free pancakes,, high-protein

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 411kcal

Author Shelby Stover

Equipment

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

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.

Store the protein pancakes in an airtight container in the fridge for 1-3 days. To reheat them, pop them in the toaster.

Each serving is two pancakes.

Nutrition