These pancakes are fluffy, hearty and packed with nutrients to fuel your morning. High in plant-based protein and gluten free, this protein pancake mix is perfect for almost anyone. The mix requires only 5 ingredients and can be made ahead of time for a quick and easy breakfast option.

Pancakes stacked on a plate with blueberries

Confession: I am not a Pancake Lover

I will be totally honest with you, I am not a pancake person. They never seem to fill me up and I never feel great after eating them. My husband on the other hand loves pancakes. He started making a batch on the weekend a few months ago using a store-bought mix that’s gluten free and only had a few ingredients. That got me thinking and after a little bit of research, I decided to make my own mix. And since I am being honest, I selfishly wanted to make it for myself. A pancake recipe mix that provides me with protein, fiber and nutrients. After a few trials, I finally perfected the perfect protein pancake mix recipe.

Why You’ll Love These Pancakes

Healthy twist: I’ve taken the classic indulgence of pancakes and turned it into a high protein, nutritious breakfast option. With wholesome ingredients like oats, protein powder, and flax meal you can feel good about starting your day with this treat.
Protein-packed: Thanks to the addition of protein powder and soy milk, these pancakes are loaded with protein, helping you stay fuller for longer and fueling your body with the energy it needs.
Versatile: Feel free to customize this recipe to suit your taste preferences. Mix in your favorite fruit like blueberries or bananas and top with yogurt, peanut butter or maple syrup.
Make-ahead: You can easily prepare a batch of these pancakes ahead of time and store them in the fridge for a quick and convenient breakfast option throughout the week. Just reheat them in the microwave or toaster oven when you’re ready to enjoy.
Kid-approved: Even the pickiest eaters won’t be able to resist these delicious pancakes. They’re a great way to sneak some extra protein into your little one’s diet without them even realizing it!

Ingredients for Pancakes

Oat flour – feel free to sub in all purpose flour or a gluten-free flour blend for the oat flour. I like to make my own oat flour by taking the same amount of oats and blending them into a fine powder in my Vitamix. If you are gluten-free, make sure your oats or oat flour is certified gluten free.

Protein powder – I am liking Truvani right now but any plant-based protein powder should work. Just make sure you opt for a powder that you like the taste of. You may need to add more water to the mix depending on the type of protein powder you use.

Sugar – granulated sugar, coconut sugar, and maple syrup are all options here. I tested this recipe without the sugar and the pancakes tasted great, they just did not brown up as nicely as the ones made with sugar

Baking Powder – helps to create a fluffy pancake

Salt – for flavor enhancement

Flax meal – acts as a binding agent. You could replace it with a banana or chia egg.

Soy milk – adds richness and texture. Soy milk is also similar in protein content to regular milk. Feel free to sub in any other plant milk you have on hand.

How to Make the Pancake Mix and Batter

Step 1:

To make the mix, combine oat flour, protein powder, sugar, baking powder and salt.

Step 2:

If you are not using right away, store in a large container until you are ready to use.

Dry ingredients for pancake mix in a blender

Step 3:

To make your pancakes, start by making your flax egg.

Step 4:

Add dry ingredients to a bowl and add flax egg and milk.

Adding wet ingredients to the dry ingredients in a glass bowl

Step 5:

Add to the pan and cook for 4-5 minutes until bubbles form on top and pancakes appear dry.

Step 6:

Flip and cook for another 4 minutes until brown.

Pancakes on skillet after they have been flipped over

Step 7:

Serve with optional toppings and enjoy!

Pro Tips for Making Your Pancakes Fluffy

Do not over stir the batter. This will cause the pancakes to dense and less fluffy.
Let the batter sit for 10 minutes while your pan heats up. This allows for the liquid to absorb and creates a fluffier pancake.
Preheat your pan on medium heat for 10 minutes. This will allow for your pancakes to cook evenly and brown up nice and ensure the middle is cooked through.
Change it up, add in your favorite fruits to the batter or sprinkle on top while they are cooking. Top your pancakes with maple syrup, yogurt, fruit, nuts and/or granola.
If you are making these ahead of time for meal prep, let them cool completely on a rack before placing them in a container and storing in the refrigerator. They will keep for 5 days in the refrigerator or up to 2 months in the freezer.
To reheat, you can place them in a toaster oven or air fryer for 3-5 minutes at 350°F or microwave for 1-2 minutes flipping half-way through.

Topping Ideas

Maple syrup
Fresh fruit like berries, diced apple or sliced bananas
Yogurt which adds extra protein, the tangy flavor is a great compliment to the rich flavor of the pancakes
Nuts like walnut or pecans or granola for some crunch and flavor
Nut butter

Storage Options

The protein pancake mix is best stored in a glass jar or bowl in your pantry. For the cooked pancakes, before storing in the refrigerator or freezer let the pancakes cool completely on a rack. They can then be stored in a container in the refrigerator. They will keep for 5 days in the refrigerator or up to 2 months in the freezer. If you are freezing them, make sure you store them in a freezer friendly container and consider placing some wax paper between them so they do not stick together. You can also freeze them on a baking sheet and when they are frozen you can then stack them in a container.

More Recipes to Try!

High Protein Vegan Overnight Oats

High Protein Vegan Buddha Bowls with Sweet Potato and Tofu

Carrot Cake Baked Oats

FAQs for Protein Pancake Mix

Is this mix gluten free?

Yes, just make sure you are using gluten free oats or oat flour.

What kind of protein powder would you recommend?

I am liking the brand Truvani right now. Feel free to use your favorite, just make sure you like
the flavor as you will taste the protein powder in the recipe.

How do I reheat the pancakes?

To reheat, you can place them in a toaster oven or air fryer for 3-5 minutes at 350°F or microwave for 1-2 minutes flipping half-way through.

Can I use another flour in place of the oat flour?

I have not tested other flours, but you could try either all purpose, whole grain or a gluten free flour blend in place of the oat flour. Let me know in the comments below if you give another flour a try.

Can I omit the sugar in the recipe?

Yes, you can, I tested this recipe without the sugar and the pancakes tasted great, they just did not brown up as nicely as the ones made with sugar. You can also replace the granulated sugar with coconut sugar or maple syrup.

How many pancakes does each batch make?

The mix will make 5 batches. You will use 1-⅓ cups of the mix to make one batch. Each batch will make about 5 medium size pancakes.

I don’t have flax meal. Can I use eggs instead?

Yes, if you’re not following a vegan diet or if you don’t have flax meal on hand, you can use eggs instead. Simply use one egg in place of the flax egg. This substitution will also add extra protein to the recipe.

Can I add spices to pancake mix?

Absolutely! Feel free to customize the spices in this recipe to suit your taste preferences. You can add a teaspoon of vanilla, pinch of nutmeg, ginger, or even a dash of cloves for extra warmth and flavor. A teaspoon of pumpkin spice seasoning would also be a great addition.

How long will these baked oats stay fresh in the refrigerator?

These pancakes will stay fresh in the refrigerator for up to five days when stored in an airtight container. Simply reheat individual servings in the microwave or toaster oven until warmed through before enjoying.