The Tastiest Healthy Vegan Protein Pancakes

We all love a good pancake in the morning! Come on, who doesn’t?

Problem is, pancakes are a flour laden, sugar overloaded breakfast that most of us can’t indulge in too often (I know… sad faces all round). Don’t you wish you could have an excuse to have pancakes for breakfast more often? Well… problem solved with our healthy, nutritious and all too tasty vegan protein pancakes, void of refined sugar and flour-free. These pancakes are brilliant for adults and kids alike! Yippee!!

Wholesome rolled oats wholegrain oats with spoon
Wholesome rolled oats
Photo by Melissa Di Rocco on Unsplash

What makes these pancakes so healthy?

Good question friends! Let me tell you…

  1. There’s no refined sugar needed for this recipe, as the banana carries all the sugar you need. Just use a very ripe banana (this will be sweeter) or a teaspoon or two of maple syrup if you like your pancakes a little sweeter. Either should sweeten the batter up nicely.
  2. Super importantly, the only flour used for this pancake recipe is oat flour, which is totally natural and super simple to make. You literally just take the oats and grind them in a blender… that’s it!
  3. The plant-based milk still adds all the nutrients that you get with cow’s milk but with none of the cholesterol or other nasty things (which I won’t mention on a food blog)! Just but make sure to buy plant-based milk with added calcium, which most plant milks contain these days. I usually use Soya milk in our pancakes.
  4. Our vegan pancake recipe also calls for milled flaxseed, which is an absolute superstar to add to your breakfast! Flaxseeds, along with these pancakes, will really start your day off well! Flaxseeds are loaded with nutrients, Omega 3-Fats, fibre, lignans (which may reduce cancer risk) and can even improve cholesterol and blood pressure. If you don’t have any to hand, milled flaxseed can be found easily on Amazon or eBay, or in most health food stores and supermarkets. You can even make it yourself by grinding whole flaxseeds in a blender and store in a ziplock bag.
Ground milled flaxseed in bag
Milled flaxseed in reusable bag

But trust me, these pancakes may be super healthy, but they’re also so damn tasty too! Honestly, you won’t notice they’re healthy, they’re that good. Pancakes which are both naughty and nice; full of nutrition but sweet enough that they always hit that pancake craving whenever you have it. Yum!! Pair these healthy pancakes with plenty of fruit (we like berries and banana) and a yummy topping like maple syrup, and they’ll be SO TASTY!

You can knock this recipe up in minutes!

You don’t even need to spend a lot of time whisking or mashing bananas with this recipe, just simply stick it all in a blender, blend, pop in the pan, flip and serve! Ready to eat. So simple! The pancake batter also comes out so thick that you don’t even need to let it resT, perfect for those last-minute breakfast requests by hungry kids.

Make sure to use a ripe banana, the riper the banana, the sweeter the pancakes will be. If you want it a little less sweet, use a just-ripe banana. It’s really essential to use the milled flaxseed too if you have it, it really helps to bind the pancake together, so they are nice and thick, and is so nutritious.

Photo by Yoko Correia Nishimiya on Unsplash

Pancake Cereal!!

Yes, you must have seen the newest food craze going around… pancake cereal. We finally caved into the peer pressure and made pancake cereal with our own healthy pancake recipe. Honestly, it worked perfectly and was SO YUMMY! You’ll get two good size bowls out of this recipe, which will more than fill you up for the day. See the variations section in the recipe below.

Let’s talk about toppings!

  • You can eat these pancakes plain, just as they are, or you can top them with vegan chocolate chips or blueberries on the uncooked side before flipping. Both are delicious pancake fillings.
  • If you’re having an extra sweet craving, you can also top these vegan pancakes with our super simple yet super scrumptious blueberry pancake syrup or our rich dark chocolate sauce. Both are super delicious! You can find our delicious chocolate sauce recipe here. Watch out for the blueberry sauce recipe coming very soon (don’t forget to subscribe). 🙂
  • You could also sprinkle your freshly cooked vegan pancakes with fresh berries, fresh or caramelised banana (simply add the banana to a hot dry pan on medium heat and turn every couple of minutes until browned), chopped nuts, vegan chocolate chips, pumpkin or hemp seeds, or simply drizzle with maple syrup or date syrup. Whichever way you like to eat your pancakes… we hope you enjoy them!

Look out for the printer icon just above the recipe (but please think of the planet and only print if necessary).

I love an excuse to cook pancakes, and I didn’t mind that it took a few goes before this recipe was deemed great enough to share with the world. More opportunity to make pancakes and it would be totally wrong to keep these pancakes a secret. So enjoy and happy pancake tossing!

AuthorSarahCategory, DifficultyBeginner

Who doesn't love pancakes for breakfast? You will love these pancakes. Gluten-free, healthy, great for pancake cereal and so delicious they are completely worth every bite.

Yields8 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

Ingredients
 100 g rolled oats (or instant oats)
 2 tbsp milled flaxseed
 1 cup and 1 tbsp plant-based milk of choice
 1 large ripe banana
 1.50 tsp bicarbonate of soda
 1 to 3 tsp to maple syrup (optional)
 1 tbsp coconut oil (or any other neutral tasting oil)

Method
1

Add the rolled oats to a blender and blend into a fine powder. You might have to swish the blender around a couple of times, especially if it's a budget brand blender.

2

Add the milled flaxseed, banana and plant-based milk and blend into a thick batter.

3

Don't forget to taste! If it's not sweet enough for you, you can add the optional maple syrup or some agave syrup. It will be sweeter the riper your bananas are. Now you're ready to cook... no need to wait for it to thicken up as it's already quite a thick mixture.

4

Heat a very small amount of the coconut oil on medium heat and add some of the batter to the pan, once the pan is hot. You can just estimate how much is needed or measure using a small ladle or 1/4 cup measure. Don't add too much coconut oil at once or your pancakes will be too greasy and won't rise as well. You can always turn the heat down if they are cooking too quick.

5

For a fun twist, you can add vegan chocolate chips or blueberries to the uncooked side before turning over.

6

Cook on each side for 2 to 3 minutes until nicely browned, adding a small amount of the oil when needed so they don’t stick. If using blueberries it can make the pancakes quite wet so they made need a little longer. You can also eat them plain if you prefer. They'll still be so tasty.

7

Top with my yummy blueberry syrup, maple syrup, agave syrup, chocolate sauce, fruit or chocolate chips (or whatever you like) and serve with a cuppa. Delish!!! (Watch out for these recipes coming very soon!) You could even smear peanut butter on top if you fancy it!

Variations:
8

You could also try adding a scoop of your favourite vegan protein powder or a tablespoon of maca powder to the batter to up the protein and nutrition content, however, rolled oats already contain 13.5 grams of protein per 100 grams, so will set you up well for the day! You might just want to add a little more milk, but only if the batter looks a bit too thick.

9

Chia seeds would be a great addition to the batter too. They are not only low in calories (hello, that's good news right?) but they are also jam-packed full of nutrients, antioxidants, fibre, protein, and Omega-3 fatty acids. Chia seeds can even help you lose weight.

Pancake cereal
10

This vegan pancake batter works perfectly if you fancy a go at the new craze. PANCAKE CEREAL!
We learnt we don't have a lot of patience for pancake cereal, but it was actually really yummy and worth it in the end.
Simply cook the pancakes as above, but use a little less of the oil as the pancakes will cook very quickly and puff up very well with less oil. If you have a metal spatula use that for flipping as they can be a little tricky with a wooden or plastic spatula.
We served our healthy pancake cereal with some berries, Alpro oat milk, and some quick homemade chocolate sauce. Delicious!! But any of the toppings mentioned above would also taste great.

Ingredients

Ingredients
 100 g rolled oats (or instant oats)
 2 tbsp milled flaxseed
 1 cup and 1 tbsp plant-based milk of choice
 1 large ripe banana
 1.50 tsp bicarbonate of soda
 1 to 3 tsp to maple syrup (optional)
 1 tbsp coconut oil (or any other neutral tasting oil)

Directions

Method
1

Add the rolled oats to a blender and blend into a fine powder. You might have to swish the blender around a couple of times, especially if it's a budget brand blender.

2

Add the milled flaxseed, banana and plant-based milk and blend into a thick batter.

3

Don't forget to taste! If it's not sweet enough for you, you can add the optional maple syrup or some agave syrup. It will be sweeter the riper your bananas are. Now you're ready to cook... no need to wait for it to thicken up as it's already quite a thick mixture.

4

Heat a very small amount of the coconut oil on medium heat and add some of the batter to the pan, once the pan is hot. You can just estimate how much is needed or measure using a small ladle or 1/4 cup measure. Don't add too much coconut oil at once or your pancakes will be too greasy and won't rise as well. You can always turn the heat down if they are cooking too quick.

5

For a fun twist, you can add vegan chocolate chips or blueberries to the uncooked side before turning over.

6

Cook on each side for 2 to 3 minutes until nicely browned, adding a small amount of the oil when needed so they don’t stick. If using blueberries it can make the pancakes quite wet so they made need a little longer. You can also eat them plain if you prefer. They'll still be so tasty.

7

Top with my yummy blueberry syrup, maple syrup, agave syrup, chocolate sauce, fruit or chocolate chips (or whatever you like) and serve with a cuppa. Delish!!! (Watch out for these recipes coming very soon!) You could even smear peanut butter on top if you fancy it!

Variations:
8

You could also try adding a scoop of your favourite vegan protein powder or a tablespoon of maca powder to the batter to up the protein and nutrition content, however, rolled oats already contain 13.5 grams of protein per 100 grams, so will set you up well for the day! You might just want to add a little more milk, but only if the batter looks a bit too thick.

9

Chia seeds would be a great addition to the batter too. They are not only low in calories (hello, that's good news right?) but they are also jam-packed full of nutrients, antioxidants, fibre, protein, and Omega-3 fatty acids. Chia seeds can even help you lose weight.

Pancake cereal
10

This vegan pancake batter works perfectly if you fancy a go at the new craze. PANCAKE CEREAL!
We learnt we don't have a lot of patience for pancake cereal, but it was actually really yummy and worth it in the end.
Simply cook the pancakes as above, but use a little less of the oil as the pancakes will cook very quickly and puff up very well with less oil. If you have a metal spatula use that for flipping as they can be a little tricky with a wooden or plastic spatula.
We served our healthy pancake cereal with some berries, Alpro oat milk, and some quick homemade chocolate sauce. Delicious!! But any of the toppings mentioned above would also taste great.

The Tastiest Healthiest Vegan Protein Pancakes Recipe

Looking for other breakfast ideas? Try out our nutritious but devilish chocolate orange porridge here or read our blog on 10 easy vegan breakfast ideas.

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