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.
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
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.
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.
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. We're happy to share it with you. If you make this recipe please let us know in the comments below what you think. We love seeing your recreations. Happy cooking friends!
📋 Recipe
Vegan Protein Pancakes
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
- 400 ml Rice milk or any plant milk
- 10 ml Cider vinegar
To cook the pancakes
- 30 ml Coconut oil for frying pancakes
Instructions
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.
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, and blitz for 10-20 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.
Nutrition
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.
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:
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BREDA
Delicious and very detailed on how to make these pancakes.💚👍