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Fluffy Protein Pancakes

A cozy, satisfying pancake stack that’s high in protein, easy to make, and perfect for mornings that need a little extra fuel!
Prep Time15 minutes
Cook Time5 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: Breakfast, Brunch, Gluent-Free, High Protein
Servings: 2

Equipment

  • Mixing Bowl
  • Medium or Large Skillet

Ingredients

  • 1 cup All-Purpose Flour or 1:1 Gluten-Free Flour
  • ¼ cup Plant-Based Vanilla Protein Powder
  • 1 tbsp Baking Powder
  • ½ tsp Sea Salt
  • 2 tbsp Maple Syrup Optional
  • ½ tsp Vanilla Extract or Vanilla Bean Paste
  • 1 cup Water or Plant-Based Milk

Instructions

  • Mix the flour, protein powder, baking powder, and salt together in a bowl until well combined, breaking up any clumps and ensuring the baking powder and salt are fully incorporated.
  • Add the maple syrup, if using, and vanilla, then slowly add the water, mixing until the batter is just mixed. It should be a little lumpy and quite thick but still pourable. Add a little extra water if needed.
  • Allow the batter to rest for 5 to 10 minutes while you heat a pan over medium-low heat. Use a little cooking spray or a good non-stick pan and scoop about ¼ cup of the batter onto the pan for each pancake.
  • Cook until bubbles start to appear and the edges of each pancake look dry and firm. Flip and cook for 1 to 2 more minutes.
  • Enjoy right away with your favorite pancake toppings. Leftovers can be stored in the fridge, for up to 2 days, or freezer, for up to 3 months, and reheated as needed.