15-Minute Blender Vegan Protein Pancakes

A stack of pancakes topped with strawberry compote and shredded coconut sits on a white plate. A fork with a sliced piece of pancake rests beside the stack, with extra compote on the plate and table.

15-Minute Blender Vegan Protein Pancakes

These 15-Minute Blender Vegan Protein Pancakes pack over 25 grams of protein per serving and are made with protein powder while still being super fluffy and lightly sweet, without any of the chalkiness! They make the perfect high protein vegan breakfast recipe the whole family will love!

Course Breakfast

Cuisine American

Diet Vegan, Vegetarian

Keyword blender pancake recipe, high protein pancakes, high protein vegan breakfast, vegan breakfast recipe, vegan protein pancakes

Prep Time 5

Cook Time 10

Total Time 15

Calories 540kcal

Author Lauren McNeill, RD

Equipment

Ingredients

1¾ cups unsweetened soy milk plus more as needed
1 cup all purpose flour
1/3 cup vanilla protein powder or flavor of your choice
2 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp salt
2 tbsp olive oil or other neutral tasting oil
1 tbsp vegan butter for cooking

Instructions

Add the unsweetened soy milk, all purpose flour, protein powder, granulated sugar, baking powder, salt and olive oil to a high speed blender and blend on medium speed until the batter is just combined. You may need to add an additional tablespoon or two of soy milk to get a pourable batter consistency.
Heat the butter over a large pan over medium heat. Pour the batter into the pan to make pancakes with approximately four inches in diameter. This recipe makes about 8 pancakes.
Cook for about 3-4 minutes, or until you start to see bubbles come through the top, then flip. Cook for another 2-3 minutes. Repeat until all of the batter is used up and enjoy!

Notes

Storing leftovers:

Nutrition