This protein pancake is delicious, with 12 grams of protein per portion, and much filling than your typical wheat flour pancake. This is just another way to increase your protein intake by using vital wheat protein and lupin flour! Besides being high in protein, this recipe is vegan, nut free, and has the perfect texture fresh or a day later as leftovers!

This pancake is a great alternative for breakfast or brunch on the weekend; or even for lunch or dinner, because why not?? It comes with a perfect glaze that includes spinach and bananas, making it the perfect combo. It’s like comfort food meets nutrition and great flavor!

Green Vegan Protein Pancakes

I only discovered American pancakes when I moved to the US back in 2009. In Chile, where I come from, I grew up eating pancakes that in the US are considered more or less like crepes. A dear friend introduced me to these fluffy style pancakes in Chicago and I fell in love at first bite with the texture! However, since traditional American pancakes are like eating white bread, I wanted to create a healthier version that would be higher in protein. I like these because they are:

1. High in protein.

2. The same fluffy texture as traditional pancakes.

3. Oil free.

4. So flavorful and taste amazing!

Simple Ingredients

• Whole wheat flour

• Vital gluten flour

• Lupin flour (40% protein)

• Baking powder

• Almond milk

• Apple cider vinegar

• Maple syrup

• Spirulina (optional)

Lupin flour has 40% protein. Lupin beans are an amazing protein source. However, since they come from the peanut family, if you have a peanut allergy you might have to avoid it. 

Vegan buttermilk: the main issue about vegan pancakes is to reach the perfect fluffy texture. By mixing the plant based milk with the apple cider vinegar, the result is an amazing vegan buttermilk!

Sweetness: while I use maple syrup, feel free to use any sweetener you have.

Spirulina algae makes these pancakes turn a beautiful green color and makes them more nutritious. Be careful not to add too much, though, because you don’t want them to turn the flavor fishy. So try to stick to the measures below.

How to Make Vegan Protein Pancakes?

You need a good nonstick pan to make these without any oil.

• Make the buttermilk first.

• Mix the rest of the ingredients in a bowl and then add the buttermilk.

• Mix everything in the bowl with a spoon and let it set for a few minutes.

• Cook the pancakes and flip when bubbles start forming on top, then wait til it’s brown on the other side and they are ready!

• They are amazing fresh and taste great next day too.

This Vegan Protein Pancake Is

• Oil free

• Nut free

• Egg-free

• Dairy-free (without butter)

• High in protein

• Easy to make

• Amazing as breakfast or brunch

Please let me know if you make these pancakes!! Rate them and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.

Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation because I would love to see your take on this recipe!

Thanks!