Over the past few years I’ve spent time, effort and money trying out “healthy” protein pancakes, then more recently searching for the perfect vegan protein pancake that would be easy enough for me to follow and delicious enough for Chris not to miss the eggs and dairy. It’s been tough – I’m not the greatest cook at the best of times, but especially pancakes evaded me!
I finally nailed an easy protein pancake recipe, but a year ago I went vegan so again began the search. I’d pretty much given up until I had a group of friends stay over at my house who woke up, hungover, desperately wanting pancakes. I nipped to the shop to pick up their supplies, working from a BBC Good Food recipe, and my hungover brain thought it’d be a good idea to pretty much use their ingredients with just one or two vegan substitutes.
And guess what? It worked! A smashed banana instead of the egg, soya milk instead of cows’ and half a scoop of vegan protein powder did the trick to make pancakes that are very similar to and can be made alongside non-vegan pancakes.
I’m not calling these healthy pancakes, but there really isn’t anything unhealthy in there – besides, nothing is healthy or unhealthy in isolation. I swapped in 3/4 scoop vegan protein powder instead of the same amount of flour to replace the amount of protein that would have been in the eggs, but it’s only 12g of protein for all of the pancakes so can’t exactly be called a protein recipe. You could leave the protein out or even swap more of the flour for protein if you wish.
The Easiest Vegan Pancake Recipe EVER
An easy, fast vegan protein pancake recipe that doesn't use any weird ingredients - just a few quick subs from a normal pancake.
Smash the banana with a fork as smooth as possible, then stir in the protein powder and flour.
Add around 50ml of the milk substitute and stir in. Keep adding the milk until it's a thick, cream-like consistency for thicker pancakes, or slightly thinner for crepe-style pancakes. Don't worry about blending or even if there are small lumps - they'll just be bits of banana!
Set a non-stick pan over a medium heat and add a few spoonfuls of the batter when hot. These cook pretty quickly so as soon as bubbles appear, flip the pancake.
When all the batter is cooked, serve with your favourite toppings! I've used runny peanut butter and blueberries reduced in hot water in a warm pan.
The proof is in the pudding, so I’m proud to say my non-vegan boyfriend enjoyed these too. He found them a little more dense than normal pancakes, which I like, but you can add a little more milk for a thinner version. Enjoy and let me know whether you try them!
Pancakes have experienced a prolonged moment in the fitness and health world for the past couple of years, and with good reason – you can customise them to fit your macros, plus they’re delicious with a variety of toppings. But making good pancakes escaped me for a very long time: mine would be too runny, too thick; too burned, too raw; in some cases just plain bad. I mixed and matched recipes I found on the internet that had ingredients I didn’t already have, thinking that randomly chosen substitutes would work well – this only contributed to the amount of pancake failures I suffered with.
It took me years to make my very first half-decent pancake, but now I’ve chanced upon a recipe that is pretty much fool-proof, works every time, and has decent macros whether you share with someone or eat them all. These are also made from ingredients you should already have in your cupboard, meaning no mixing and matching required!