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    Recipes Ā» Recipes Ā» Breakfast

    Gluten-Free Vegan Protein Pancakes

    Last updated - October 17, 2022; Published - October 8, 2018 By Rhian Williams 44 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two gluten-free vegan protein pancakes photos

    [This Gluten-Free Vegan Protein Pancakes post is sponsored by Ora Organic! All opinions are my own.]

    These Gluten-Free Vegan Protein Pancakes are fluffy, perfectly soft and chewy, and super easy to make. They're refined sugar free, made without flax eggs or aquafaba and taste like banana bread! They come together in one blender, take just 30 minutes to make and are easily customisable. The best satisfying and nutritious breakfast!

    A stack of gluten-free vegan protein pancakes covered in chocolate sauce with fork sticking into them

    What protein powder should you use for pancakes?

    I made these pancakes with this Ora Organic Vanilla Protein Powder, which I highly recommend you check out. It's honestly the best-tasting protein powder I have ever tried, because it doesn't have that gritty texture and earthy taste that a lot of other vegan protein powders have.

    A blue pot of Ora Organic protein powder with the top taken off and brown powder visible inside

    The vanilla adds so much fragrance and flavour, meaning it's great not just for adding to smoothies and shakes, but also things like these Protein Pancakes! I think it would also taste great stirred into some Overnight Oats or Oatmeal. You can also get the same protein powder in chocolate flavour.

    It's made with a base of pea protein, rice protein and hemp protein, but also contains a ton of other plant-based nutrients, along with digestive enzymes to aid your digestion.

    It's very dietary requirement-friendly, as it's not only vegan, but also gluten-free, soy-free, refined sugar free and contains no artificial flavours, colours, sweeteners or preservatives.

    How to make this recipe

    • Place all ingredients in a blender or a food processor.
    Oats, a banana and protein powder in a glass blender with milk being poured in
    • Whizz until completely smooth.

    Tip: Make sure not to over-blend the mixture as that will make the oats become very sticky.

    White gluten-free vegan protein pancake batter in a glass blender
    • Heat up a tiny bit of oil in a frying pan (non-stick is best) and add a few tablespoons of the pancake batter.

    Tip: Control the amount of oil you use by using a spray-on oil or rubbing a piece of greased kitchen paper over the bottom of the frying pan – too much oil will make the pancakes ragged at the edges, and too little will make them hard to flip over.

    An uncooked gluten-free vegan protein pancake in a frying pan
    • Cook on a low-medium heat for a few minutes until you see little bubbles appear on the surface of the pancake.

    Tip: Use a non-stick frying pan so that the pancakes don’t stick to the bottom of the frying pan!

    An uncooked gluten-free vegan protein pancake in a frying pan
    • Flip over and cook for another few minutes, until golden brown and crispy on both sides.

    Tip: Use a spatula to flip over the pancakes.

    A golden brown gluten-free vegan protein pancake in a frying pan
    • Repeat for the rest of the batter - makes around 8 pancakes.
    Five gluten-free vegan protein pancakes on a green plate

    Substitutions you can make

    • You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
    • You can use any type of oil to fry the pancakes: coconut oil, olive oil or vegetable oil.

    Ingredients you can add to the batter

    • Peanut or almond butter.
    • Chocolate chips.
    • Fresh or frozen berries: blueberries, raspberries etc.

    Serving suggestions

    • A drizzle of maple syrup.
    • Melted chocolate.
    • Peanut butter or almond butter.
    • Fresh fruit.
    • Coconut whipped cream or coconut yogurt.
    A stack of gluten-free vegan protein pancakes on a blue plate with chocolate sauce being poured on top

    How long do these Protein Pancakes keep for?

    These pancakes are best enjoyed immediately, but they do keep covered in the fridge for up to a few days. 

    Can you freeze these?

    Yes. Just make sure to freeze them with a layer of baking paper in between each pancake if you want to take them out one at a time!

    How do you reheat these?

    In a dry frying pan or pop in the toaster!

    A stack of gluten-free vegan protein pancakes with a fork sticking through a mouthful

    More vegan breakfast recipes

    • Blueberry Pancakes
    • White Bean Scramble
    • Banana Overnight Oats
    • Blueberry Banana Baked Oatmeal
    • Granola
    • Quinoa Pancakes
    • Banana Oatmeal

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Watch how to make this recipe

    A stack of gluten-free vegan protein pancakes covered in chocolate sauce with a fork sticking into it

    Gluten-Free Vegan Protein Pancakes

    These Gluten-Free Vegan Protein Pancakes are fluffy, perfectly chewy and super easy to make. They make the best satisfying and nutritious breakfast!
    4.29 from 45 votes
    Print Pin Rate
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Keyword: gluten-free protein pancakes, gluten-free vegan pancakes, vegan blender pancakes, vegan protein pancakes
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 8 pancakes
    Calories: 91kcal
    Author: Rhian Williams

    Ingredients

    • 100 g (1 cup) rolled oats (ensure gluten-free if necessary)
    • 1 banana , peeled
    • 250 ml (1 cup) unsweetened almond milk (or sub any other plant-based milk)
    • 3 tablespoons Ora Organic Vanilla Protein Powder (or sub any other protein powder)
    • 1 heaped teaspoon baking powder (ensure gluten-free if necessary)
    • ¼ teaspoon bicarbonate of soda (baking soda)
    • 1 tablespoon coconut oil , for frying (or sub olive or vegetable oil)

    Instructions

    • Place all ingredients in a blender or food processor.
    • Whizz until completely smooth.
    • Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or pour in a small amount of the pancake batter.
    • Cook on a low-medium heat for a few minutes until you see little bubbles appear on the surface of the pancake
.
    • Flip over and cook for another few minutes, until golden brown and crispy on both sides.
    • Repeat for the rest of the batter - makes around 8 pancakes.
    • Best enjoyed immediately!

    Video

    Notes

    Control the amount of oil you use by using a spray-on oil or rubbing a piece of greased kitchen paper over the bottom of the frying pan – too much oil will make the pancakes ragged at the edges, and too little will make them hard to flip over.Ā 
    • These pancakes areĀ best enjoyed immediately, but they do keep covered in the fridge for up to a few days.
    • They can also be frozen – just make sure to freeze them with a layer of baking paper in between each pancake if you want to take them out one at a time!
    • Reheat in a dry frying pan or pop in the toaster!
    Nutrition Facts
    Gluten-Free Vegan Protein Pancakes
    Amount Per Serving
    Calories 91 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g5%
    Sodium 75mg3%
    Potassium 110mg3%
    Carbohydrates 12g4%
    Fiber 2g8%
    Sugar 2g2%
    Protein 3g6%
    Vitamin A 10IU0%
    Vitamin C 1.3mg2%
    Calcium 52mg5%
    Iron 0.8mg4%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Thank you very much to Ora Organic for sponsoring this post, and thank you for supporting the brands that support Rhian’s Recipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Vegan Blueberry Muffins (Gluten-Free)
    • Several gluten-free vegan churros on a plate with a pot of vegan chocolate sauce and one of them dipped in it
      Gluten-Free Vegan Churros (Baked!)
    • A halved gluten-free vegan apple muffin with another muffin in the background
      Gluten-Free Vegan Apple Muffins
    • A halved gluten-free vegan lemon poppy seed muffin on a marble slab
      Gluten-Free Vegan Lemon Poppy Seed Muffins
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      Recipe Rating




    1. Tracy

      January 01, 2023 at 4:51 pm

      5 stars
      Hello and Happy New Year! We made these for our NY breakfast with some warmed up blueberries and it was delicious! Finally a vegan GF pancake recipe that works!

      One question, what are you considering 1 serving under the nutritional values?

      Thank you for sharing this recipe!

      Reply
      • Rhian Williams

        January 02, 2023 at 8:50 am

        Happy New Year! Thank you so much for sharing your feedback, so glad you liked them!! 1 serving is 1 pancake! Hope that helps!

    2. Mary

      February 25, 2023 at 7:15 pm

      5 stars
      These are fantastic!! I’m so happy I can eat pancakes again. Thank you!

      My modifications:
      I use unsweetened vanilla almond milk
      Organic brown rice protein (1 ingredient)
      1 tsp of vanilla
      Sliced banana to some and blueberries to others while they’re are cooking.

      Reply
      • Rhian Williams

        February 26, 2023 at 7:44 am

        Thank you so much, so happy to hear that! And thank you for sharing your modifications, that's really helpful to know!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian!Ā I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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