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High Protein Vegan Pancakes Oat Flour: Fluffy Fuel for Mornings
Print Recipe

High Protein Vegan Pancakes

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes

Ingredients

  • 1 cup oat flour
  • 1 scoop about 25–30 g plant-based protein powder (vanilla or unflavored)
  • 1 tablespoon chia seeds or ground flax optional for extra fiber
  • 1 cup dairy-free milk almond, soy, oat—your call
  • 1 tablespoon maple syrup or sweetener of choice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1/2 teaspoon vanilla extract
  • Oil or nonstick spray for the pan

Instructions

  • In a bowl, whisk together the oat flour, protein powder, baking powder, baking soda, and salt. No need to overthink—just remove the clumps.
  • In a separate bowl, mix the dairy-free milk, maple syrup, chia or flax (if using), and vanilla extract. Stir until well combined.
  • Pour the wet into the dry and mix until just combined. If the batter looks thick, add a splash more milk; if it’s too runny, add a little more oat flour. You’re aiming for a pourable, dollop-friendly consistency.
  • Let the batter rest for 5 minutes. This helps the chia/flax absorb liquid and the bubbles settle in. Patience, young pancake chef.
  • Heat a nonstick pan over medium heat and lightly grease. Pour 1/4 cup batter per pancake and cook until bubbles form on top and edges look set, about 2–3 minutes.
  • Flip carefully and cook another 1–2 minutes until golden. Transfer to a plate and keep warm with a loose cover if stacking.