High Protein Vegan Pancake Recipe
Today we’re cooking up fluffy, golden pancakes drizzled with sweet date syrup and luxurious cashew cream. If you’re in need of a delicious and nutritious way to start your day then these indulgent yet healthy pancakes are here to satisfy your tastebuds.
This recipe is ideal if you’re fitness focused and in need of a post-workout meal that packs in plant based protein. Or maybe you’re simply craving a breakfast that’ll brighten up your mornings and fuel your day with wonderful whole food ingredients.
Try these pancakes for yourself and you’ll see just how satisfying and easy it is to create a vegan breakfast that’s moreish and good for you too!
Forget processed options – this recipe offers a light, fluffy texture and a naturally sweet flavour, perfect for anyone seeking clean, plant based energy. It's the kind of breakfast that makes you feel good from the inside out, setting the tone for a vibrant and productive day.
THIS IS WHY OUR RECIPE IS BETTER THAN A TRADITIONAL PANCAKE RECIPE
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We’re using soya milk instead of cow’s milk in our recipe. Soya milk is a great source of calcium and protein for vegans. Many brands today are also fortified with vitamin D too.
Soya milk is low in saturated fat and completely cholesterol free, unlike cow’s milk, which raises harmful LDL cholesterol levels in your blood, increasing the risk of heart disease. -
We’re using applesauce to bind our pancake batter instead of eggs. The pectin (soluble fibre) found in applesauce thickens when heated and works really well to bind a mixture together.
Applesauce is a better choice than eggs because it contains antioxidants as well as vitamin C and fibre to aid digestion. Whereas eggs are high in cholesterol, leading to an increased risk of heart disease. -
There are no refined sugars in our recipe! We’re using dates to create supreme levels of sweetness from plant sugars instead.
Unlike refined sugar, dates don’t cause your blood sugar to rapidly spike. Dates also contain all important dietary fibre and essential vitamins and minerals, while refined white sugar contains little to no nutritional value.
If you’re looking for more meals similar to these vegan protein pancakes then why not take a look at my vegan recipe e-book, ‘Virtuous Vegan Desserts'! It's full of easy vegan recipes, like warming apple pie and comforting oatmeal raisin cookies.
This e-book offers a variety of recipes to create guilt-free treats whilst packing in plant based nutrition. Grab your copy of ‘Virtuous Vegan Desserts’ today!
Let’s take a look at some of the plant based benefits contained in today’s recipe:
Apple
Vitamin C and fibre to aid digestion
Berries
Antioxidants reduce risk of diseases
Dates
Insoluble fibre to aid digestive system
Oats
Beta-glucan can help lower cholesterol
Cashews
Healthy fats reduce inflammation & disease
Soya Milk
Protein for muscle building and repair
This recipe is super quick and easy to put together – so, let’s get cooking!
Servings: 3
Macros (per serving)
506kcal, protein 23g, carbs 74g, fat 18g.
EQUIPMENT NEEDED
Ingredients
For the Pancakes:
120g oat flour (you can make oat flour by blitzing up oats in a blender)
250ml soya milk
1 scoop vanilla protein powder
60 apple sauce OR ½ ripe banana instead
1 tablespoon lemon juice
½ teaspoon baking powder
For the Toppings:
Fruit of your choice - I personally like using blueberries and other antioxidant rich berries
For the Date Syrup:
100g dates, pitted
140ml water
For the Cashew Cream:
90g cashews
140ml water
Instructions
Start by adding oat flour, soya milk, apple sauce (OR you could use a ripe banana instead, this will make your pancakes banana flavoured) and baking powder to a bowl and mix well into a lump-free batter.
Next, prepare your date syrup and cashew cream toppings. To make the date syrup add the pitted dates and 140ml water to a high power blender to process until smooth and then set aside.
Then make your cashew cream by adding cashews and 140ml of water to your blender and blend until you achieve a silky, smooth cream. Also, if you’re not using a high-speed blender then you may prefer to soak your cashews for a couple of hours to make the blending stage easier.
Heat a non-stick frying pan over a medium heat. Pour a ladle full of your pancake batter into your hot pan. Cook for approximately 2-3 minutes, or until bubbles begin to form on the surface and the edges look set.
Carefully flip the pancake and cook for another 2-3 minutes, or until golden brown on both sides.
Repeat with the remaining batter.
Once you’ve cooked your pancakes, arrange them into a stack on a plate and drizzle generously with the date syrup and cashew cream. Then add your fruit toppings, serve and enjoy!
Check out this video on my Youtube channel for a more in depth view of this recipe.
In this video I also show you how to make two more great recipes - Falafel pittas with lemon-tahini and Piri Piri sauce, and a baked tofu and pasta dish in alfredo sauce with roasted Mediterranean vegetables.
High protein vegan pancakes
Equipment Needed
Ingredients
Pancakes
- 120g oat flour (you can make this by blitzing up oats in a blender)
- 250ml soya milk
- 1 scoop vanilla protein powder
- 60g apple sauce OR ½ ripe banana instead
- 1 tablespoon lemon juice
- ½ teaspoon baking powder
Toppings
- Fruit of your choice - I personally like using blueberries and other antioxidant rich berries
Date syrup ingredients
- 100g dates, pitted
- 140ml water
Cashew cream ingredients
- 90g cashews
- 140ml water
Instructions
- Start by adding oat flour, soya milk, apple sauce (OR you could use a ripe banana instead, this will make your pancakes banana flavoured) and baking powder to a bowl and mix well into a lump-free batter.
- Next, prepare your date syrup and cashew cream toppings. To make the date syrup add the pitted dates and 140ml water to a high power blender to process until smooth and then set aside.
- Then make your cashew cream by adding cashews and 140ml of water to your blender and blend until you achieve a silky, smooth cream. Also, if you’re not using a high-speed blender then you may prefer to soak your cashews for a couple of hours to make the blending stage easier.
- Heat a non-stick frying pan over a medium heat. Pour a ladle full of your pancake batter into your hot pan. Cook for approximately 2-3 minutes, or until bubbles begin to form on the surface and the edges look set.
- Carefully flip the pancake and cook for another 2-3 minutes, or until golden brown on both sides.
- Repeat with the remaining batter.
- Once you’ve cooked your pancakes, arrange them into a stack on a plate and drizzle generously with the date syrup and cashew cream. Then add your fruit toppings, serve and enjoy!
Nutritional Information
(per serving)
Notes
Looking for more delicious vegan meals to fuel your health and nutrition? Check out our range of e-books loaded with recipes for breakfasts, main meals, and tasty treats.
Phwoar! Look at this beauty - pancake perfection!
Once again we’ve proven that being vegan doesn’t have to mean missing out on your favourite treats! We hope that you’ll love this recipe and keep coming back for more.
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If you’re in need of 1:1 support and want our help achieving your dream transformation then check out our online coaching services. It’s never too late to take control of your health and fitness.
Book a free call and start your journey with us today!
Much Love,
Paul & Gemma
Hench Herbivore
PS. Do you want more inspiration to create wholesome vegan meals that fuel your nutrition and fitness? Be sure to check out our delicious e-books and expert crafted plant-based meal plans.
