Vegan Protein Pancakes are the perfect way to kick-start your morning with a healthy, delicious meal. Light, fluffy, and packed with plant-based protein, these Banana & Oat pancakes deliver a powerful mix of complex carbs, healthy fats, fiber, and essential minerals. Quick to make and enjoyed by everyone, they’re an easy, nutritious breakfast to fuel you for the day ahead.
Morning pancakes
What better way to start the day than with a nice plate of fresh, homemade, delicious, and healthy pancakes?
To make your morning even better, these pancakes are;
- 100% healthy
- 100% gluten-free
- Quick & easy to make
- Light
- Fluffy
- Sustaining
- Cost-effective
- Delicious
- Versatile
Star Ingredients for Vegan Protein Pancakes
- Oats (gluten-free)
- Chickpea
- Hazelnuts
- Bananas
- Olive oil
- Rice milk
- Cinnamon
Oats and hazelnuts provide a good foundation, chickpea flour binds everything together, bananas provide natural sweetness, olive oil helps lighten the mix and rice milk brings all these fantastic ingredients together for a gold medal-winning pancake batter.
Nutrition
Eating healthy must be enjoyable, and this recipe supports my ethos. These pancakes are filled with real superfoods and essential nutrients.
Full of fiber to keep your digestive system regular, protein to keep you feeling full, and complex carbohydrates to keep you energized throughout the day.
Learn more about the incredible health benefits of oats.
How to make vegan protein pancakes
This recipe is quite straightforward to make. It's customizable to add different kinds of milk, nuts, or seeds to the batter. I have some suggestions below for you to try...
Dry mix
- Pop the oats and hazelnuts into a blender, and blitz for 10 seconds until they become a flour consistency.
- Add the oat and hazelnut flour to a bowl with the chickpea flour, cinnamon, pink salt, and baking powder - whisk to mix the dry ingredients together.
Wet mix
- Add the rice milk to a large bowl and add the cider vinegar - whisk and allow to sit for 10 minutes.
- Place the ripe banana and olive oil into a mixing bowl and mash with a fork.
- Add the mashed banana to the rice milk mix and whisk to incorporate.
Combine
- Incorporate the wet banana mix with the dry mix using a spatula.
- Fold everything together until nice and smooth.
- Chill out for 30 minutes, let the batter rest before cooking. (Ideally, make it the night before)
- And there you have it, your Vegan Protein Pancake batter is ready to go!
Recipe variations and substitutions
- Try adding various plant milk. Almond, oat, or light coconut milk work well also.
- You can substitute the hazelnuts for Brazils, cashews, almonds, sunflower seeds, or pumpkin seeds as an alternative.
Try using one of my homemade plant milk recipes for an extra nutritional boost and delicious flavor!
What to serve with your pancakes
We all enjoy pancakes with different toppings, fruits, and garnishes. Feel free to get creative and add whatever HEALTHY and seasonal ingredients you like (easy on the syrups!)
I like to top my pancakes with blueberry chia seed jam, fresh blueberries, almond butter, mixed seeds, and bananas. You can also try my epic vegan chocolate tahini spread.
Chefs top tip
- Make the batter the night before for the best results.
- Cook the pancakes slowly in the frying pan until nice and golden brown on each side. If you cook them too quickly, the outside will be cooked and the inside still undercooked.
Love bananas as much as I do!?
Read all about the health benefit of bananas in our plant-based ingredient blog.
Here are a few more banana-inspired recipes to try:
More breakfast recipes to try
- Crunchy vegan granola
- Teff marathon bowl
- Coconut chia seed pudding
- Oat and chia seed porridge
- Buckwheat kasha
- Quinoa porridge
We hope you enjoy this delicious recipe. If you give it a try, let us know in the comments below - we love hearing your feedback and seeing your recreations.
📋 Recipe
BREDA says
Delicious and very detailed on how to make these pancakes.💚👍