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    Home » Recipes

    Vegan Protein Pancakes

    23rd April 2020 by Jamie Raftery 1 Comment

    JUMP TO RECIPE

    Easy to make, enjoyed by all, these Banana & Oat Vegan Protein Pancakes will supercharge you for the day ahead. Light, fluffy and delicious pancakes full of plant protein, complex carbohydrates, fats, fiber and essential minerals.

    vegan-banana-pancakes-getting-drizzled-with-honey
    Banana & oat protein pancakes with blueberries, almond butter and omega seeds

    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
    drizzling-syrup-over-vegan-pancakes

    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.

    ingredients-for-vegan-protein-pancakes
    Banana pancake ingredients

    Nutrition

    I really believe eating healthy must be enjoyable and this recipe stands true to 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 in my ingredient blog.

    rolled-oats-in-a-bowl

    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, 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

    • Place the ripe banana and olive oil into mixing bowl and mash with fork.
    • Add the rice milk to the mashed banana - 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 the night before)
    • And there you have it, your Vegan Protein Pancake batter is ready to go!
    vegan-banana-pancakes-served-on-a-plate

    Recipe variations and substiutions

    • Try adding various plant milks. Almond, oat or a 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!
    • Pumpkin seed milk
    • Walnut milk
    • Black sesame milk
    serving-healthy-breakfast-pancakes

    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.

    pancakes-and-garnishes-served-for-breakfast
    Breakfast of champions

    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 to quickly, the outside will be cooked and the inside still undercooked.
    protein-pancakes-served-for-breakfast

    More breakfast recipes to try

    • Crunchy vegan granola
    • Teff marathon bowl
    • Coconut chia seed pudding
    • Oat and chia seed porridge
    • Buckwheat kasha
    • Quinoa porridge
    serving-vegan-banana-pancakes-with-blueberries

    I hope you enjoy this recipe. I'm very happy to share it with you. If you do make this recipe please let me know in the comments below what you think. I love seeing your recreations. You may tag me on Instagram #holisticchefacademy and join me on Pinterest, Facebook, or Instagram for more healthy recipes and videos.

    Good health wishes my friends.

    vegan-banana-pancakes-getting-drizzled-with-honey

    Vegan Protein Pancakes

    Jamie Raftery
    This pancake recipe is light, fluffy, sustaining and full of good nutrition. 100% plant-based and gluten-free.
    5 from 1 vote
    Print Recipe Save Recipe Go To My Recipe Collections
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 1 hr
    Difficulties Beginner
    Course Breakfast
    Cuisine American
    Servings 8 75g pancakes
    Calories 181 kcal
    Recipe Cost $1.60
    Allergens Gluten free, Sesame free, Soy free, Vegan

    Equipment

    • Weighing scales
    • Mixing bowl
    • Blender
    • Fork
    • Spatula
    • Sieve
    • Frying pan - non stick
    • Serving plate

    Ingredients
     
     

    For the dry mix

    • 100 g Oats
    • 30 g Hazelnuts
    • 50 g Chickpea flour
    • 6 g Baking powder
    • 1 g Pink salt
    • ½ teaspoon Cinnamon powder

    For the wet mix

    • 120 g Banana ripe
    • 20 ml Olive oil
    • 270 ml Rice milk

    To cook the pancakes

    • 30 ml Coconut oil for frying pancakes
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    Method
     

    Wet Mix

    • Place the ripe banana and olive oil into mixing bowl and mash with fork. Ad
    • Add the rice milk to the mashed banana - whisk to incorporate.

    Dry Mix

    • Pop the oats and hazelnuts into a blender, blitz for 10 seconds until they become flour consistency.
    • Pop the oats and hazelnuts into a blender, blitz for 10 seconds until they become flour consistency.
    • Add the oat and hazelnut flour to a bowl with the chickpea flour, cinnamon, pink salt and baking powder - whisk to mix or pass through a sieve.

    To combine batter

    • Incorporate the wet banana mix together with the dry mix using a spatula. Fold everything altogether until nice and smooth.
    • Allow the mix to rest for at least 30 minutes - ideally overnight.

    To cook the pancakes

    • Add a splash of coconut oil to the frying pan and add 1-2 large spoons of the batter in neat pancake shapes. Flatten the pancake batter with the back of a spoon.
    • Depending on the size of your pan, you should be able to fit about 3 into the pan at the same time.
    • Cook on a very low gentle heat until golden brown on both sides and nice and light and fluffy on the inside.
    • Transfer to serving plate and top with all you favourite garnishes.

    ADD YOUR OWN RECIPE NOTES

    Click here to add your own private notes.

    Nutrition Label

    Nutrition Facts
    Vegan Protein Pancakes
    Serving Size
     
    300 g
    Amount per Serving
    Calories
    181
    % Daily Value*
    Protein
     
    4
    g
    8
    %
    Carbohydrates
     
    20
    g
    7
    %
    Fiber
     
    3
    g
    13
    %
    Fat
     
    10
    g
    15
    %
    Sugar
     
    4
    g
    4
    %
    Sodium
     
    67
    mg
    3
    %
    Potassium
     
    254
    mg
    7
    %
    Vitamin A
     
    13
    IU
    0
    %
    Vitamin B1
     
    1
    mg
    67
    %
    Vitamin B2
     
    1
    mg
    59
    %
    Vitamin B3
     
    1
    mg
    5
    %
    Vitamin B5
     
    1
    mg
    10
    %
    Vitamin B6
     
    1
    mg
    50
    %
    Vitamin C
     
    2
    mg
    2
    %
    Vitamin E
     
    1
    mg
    7
    %
    Vitamin K
     
    3
    µg
    3
    %
    Calcium
     
    52
    mg
    5
    %
    Copper
     
    1
    mg
    50
    %
    Folate
     
    39
    µg
    10
    %
    Iron
     
    1
    mg
    6
    %
    Manganese
     
    1
    mg
    50
    %
    Magnesium
     
    38
    mg
    10
    %
    Phosphorus
     
    137
    mg
    14
    %
    Selenium
     
    4
    µg
    6
    %
    Zinc
     
    1
    mg
    7
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    ENVIRONMENTAL INFORMATION

    Keyword Gluten-free, Healthy, High protein, Pancakes, Plant-based, Sports food, Vegan
    Did you make this recipe?Tag @the_holistic_chef on social media, I love to see your creations!

    My top 9 vegan protein powered breakfast recipes

    Here is the full collection. You can download, print, and generate a shopping list. Breakfast is my favorite meal of the day, I hope you enjoy these recipes also.

    cutting-a-slice-of-pancake-to-serve
    The ultimate vegan banana pancake breakfast

    Love bananas as much as I do!?

    Read all about the health benefit of bananas in my plant-based ingredient blog.

    Here are a few more banana inspired recipes to try:

    • Spiced banana and oat bread
    • Your go-to banana bread recipe
    • Banana and walnut milk smoothie
    fresh-sliced-banana-in-a-bowl

    Join the community

    Subscribe to my newsletter to keep up to date with all new recipes as they are published. I have lots of delicious and healthy recipes coming your way.

    serving-a-healthy-slice-of-pancakes-with-banana-and-bleuberries

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    Reader Interactions

    Comments

    1. BREDA

      February 17, 2021 at 1:44 am

      Delicious and very detailed on how to make these pancakes.💚👍

      Reply

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    Recipe Rating




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    Hi, my name is Jamie from Galway in the West of Ireland. I've been cooking in Michelin Star kitchens all around the world for most of my career. In 2015 I launched The Holistic Chef academy to focus on the nutritional aspects of food.

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