Vegan Protein Pancakes

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  • Prep Time: 20
  • Cook Time: 3
  • Ready in: 5
  • Yield: 4 


  • 1 tbsp chia
  • 3 tbsp water
  • 1 cup gluten-free oats 110g
  • 1 large banana
  • 1/2 cup vanilla plant-protein powder 60g
  • 1 cup oat milk or other mylk of choice, plus more if needed
  • 1 tbsp coconut oil
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • splash vanilla extract
  • peanut butter for topping
  • raspberry chia jam for topping, recipe below

For the raspberry chia jam: (can be made ahead)

  • 1 cup raspberries
  • 1 tbsp lemon juice
  • 1 tsp agave plus more if desired
  • pinch Himalayan salt
  • 1 tbsp chia seeds


  1. Start by making your chia egg. Add 1 tbsp chia to 3 tbsp water and mix to combine. Let rest at least 5 minutes. In a blender add chia egg, oats, banana, protein powder, oat milk, coconut oil, baking powder, baking soda, cinnamon and vanilla extract. Blend until smooth. Let rest 10-15 minutes before using, optional to add more oat milk if needed for thinning.
  2. Bring a non-stick pan to medium heat with a dollop of coconut oil. When hot, cook pancakes for 2-3 minutes on each side until golden, and cooked through. Continue until you’ve used all your batter.
  3. For the raspberry chia jam: Add frozen raspberries, bring to medium high heat and mash the fruit using a wooden spoon until smooth in texture. Stir in lemon juice, agave, and a pinch of Himalayan salt. Then add chia seeds and mix to combine. (Jam will continue to thicken for the next 10-30 minutes. Optional to add splashes water to thin if desired.)
  4. Serve pancakes with raspberry chia jam and peanut butter to drizzle.

Original Source: Two Spoons.

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