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Dairy Free Protein Pancakes

The BEST Protein Pancakes Recipe | These dairy free pancakes are made with gluten free chickpea flour and vegan protein powder. Their soft and fluffy texture is perfect for breakfast or brunch. Make these easy no banana pancakes for postpartum weight loss or for baby. They are low calorie and contain 21 grams of protein. This high protein breakfast will keep you full until lunch if you add plain Greek yogurt and collagen in your coffee! Try this plant based recipe today.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: All American
Keyword: dairy free, gluten free, high protein, pancakes, protein powder
Servings: 4 servings
Calories: 318kcal
Cost: $5.00

Equipment

  • bowl
  • whisk
  • flat pan
  • spatula

Ingredients

Pancake Batter

  • 2/3 cup vanilla protein powder I use vegan or plant based
  • 1 Tbsp baking powder
  • 1 cup chickpea (garbanzo bean) flour
  • 3 large eggs
  • 1 1/4 cups unsweetened almond milk
  • 3 Tbsp melted coconut oil you can use avocado oil

Optional Toppings

  • plain Greek yogurt
  • maple syrup
  • berries

Instructions

  • Heat pan over low-medium heat and spray with non-stick cooking oil.
  • Whisk all pancake ingredients together in a medium-sized bowl. Unlike typical pancake batter, whisk until all lumps are gone. With gluten free batters, the more whisking the better!
  • Pour 1/4 cup batter for each pancake (makes 16 pancakes). Cook until the top of the pancakes have some bubbles and the edges are beginning to set. Flip pancakes and make sure each side is a golden brown.
  • Once all the pancakes are made eat immediately or store in the fridge for up to 3 days. The pancakes retain their soft and fluffy texture the first 24 hours, but start to dry out after that.
  • Serve with plain Greek yogurt, maple syrup, and berries.

Notes

Calorie count is for 4 pancakes and no toppings. There are 21 grams of protein in 4 pancakes! 
Batter makes 16 pancakes or enough to feed 4 people.