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5-ingredient Vanilla Protein Pancakes

Cook Time15 mins
Total Time20 mins
Course: Breakfast
Keyword: high-protein, oil-free, soy-free, vegan
Servings: 8
Calories: 120kcal
Author: J. Plants


  • 150 g. | 1⅓ cup Pea protein isolate
  • 100 g. | ⅓ cup Whole wheat flour
  • 375 ml. | 1½ cups Almond milk (can be substituted with water)
  • 8 g. | 2 tsp. Baking powder
  • 20 ml. | 2 tsp. Vanilla extract


  • Add all ingredients to a blender and blend until smooth, scraping down the sides of the blender to prevent any lumps if necessary.
  • Put a non-stick frying pan over medium heat.
  • Pour a large tablespoon of batter into the frying pan and bake until the edges are dry and bubbles form in the pancake.
  • Flip the pancake and bake the other side until it’s lightly browned.
  • Repeat the process for the remaining pancake batter.
  • Serve the pancakes with the optional toppings and enjoy!


Add some raisins, cinnamon or cocoa powder to the pancake batter for extra flavor.
Whole wheat flour (gluten)
(can be substituted with chickpea flour)