top of page

Delicious vegan protein pancake recipe! Don't miss out!

Who doesn't love a yummy plate of pancakes on a Sunday morning? They are such a versatile base to host all of your favourite toppings, easy to prep the night before and can fuel your next 2-3 breakfasts!

My goal is to kickstart your day with the best possible breakfast! This doesn't always have to be the same set up - granola and yoghurt, all be it a classic. How about adding crunchy clusters to waffles or pancakes? You'll love it. I promise!

What's the secret to a fluffy pancake? Personally, I believe it is all about resting the batter. Overnight, preferably. Especially if there is baking powder in it because you want to see all those bubbles before even touching the mixture. Let me know in the comments what YOU think the secret is.. maybe it's hand whisking?

Do vegan pancakes taste different? Honestly, not to me because it's really all about the toppings anyways. The only thing that matters is if the pancake is soft, fluffy, has those crispy edges and just sweet enough. Even if you are not vegan, you should keep this recipe in mind for when you just happen to run out of eggs, butter or both!

Let's talk toppings. I'm a sucker for fresh fruit and mixing up different toppings. As you can see in the picture above I have added some fresh cut kiwi (I'm team skin on) drizzled with golden syrup. My favourite topping of course, is the Crispy Winter's morning granola loaded with roasted almonds, sweet raisins and warming cinnamon. The crunchy clusters provides a contrasting texture, more flavour and nutrients! It's unconventional but it sure is tasty! Don't knock it 'til you try it.

Top tips:

-Whisk by hand and stop once you can draw a figure '8' with the batter

-Leave the mixture in the fridge overnight

-Use a non stick pan. You don't want a disappointing morning.

-Do not put your pan on too high or the pancakes will burn before the other side begins to cook

-Use frylight spray rather than butter or heaps of oil to make your fried breakfast just that bit less heavy

-If you have leftovers or you double the recipe, let the pancakes cool down before storing them in a glass air tight container in the fridge.


  • 150ml plat based milk (such as almond milk)

  • 1 tsp vanilla extract

  • 1 tbsp coconut sugar (or any other sugar you prefer)

  • 1 ripe banana

  • pinch of salt

  • 1 tsp baking powder

  • Low calorie oil spray

  • 30g protein powder (unflavoured or vanilla flavour)

  • All the toppings you want


  1. Mash your ripe banana in a large mixing bowl

  2. Pour in your vanilla extract and plant based milk

  3. Then whisk in your preferred sugar, salt and baking powder

  4. Add your protein powder and whisk until you can draw a figure '8' with the batter

  5. Rest your batter in the fridge overnight or at least 1 hour

  6. Heat your pan to a low-medium heat and spray with oil

  7. Scoop your mixture into circles on the pan (roughly 4 per pan)

  8. Cook for about 3 minutes a side or until the edges go brown and bubbles form on top

  9. Serve with all your favourite toppings including our granola (click here to shop) and enjoy!

Thank you for reading this recipe and I really hope that you enjoy it as much as I do! When you decide to recreate these pancakes make sure to tag us on social media (@anastasiaspantry).

9 views0 comments


bottom of page