Vegan Protein Pancakes

Remember the egg incident? Yeah. I’m still not eating eggs. I don’t know if it is a permanent thing, but it may stick around for a little while. It was seriously a traumatic experience. Avoiding eggs is going to seriously limit my breakfast variety until I come up with some alternative breakfast ideas though.

I am completely dedicated to my weekday overnight oats, but they don’t usually pan out for me on the weekends. Between forgetting to assemble the OOs the night before and just craving a change of pace, they are pretty much only an option on weekday mornings.

In the past, “protein pancakes” have been one of my weekend breakfast staples. In fact, I can’t believe that I’ve never blogged them before, you’ll have to just trust me on this one. One problem with the protein pancakes though:  they contain egg whites. A lot of them. Saturday morning I set out on a mission to make the perfect egg-free protein pancake. After one attempt that landed in the trash can, I discovered this recipe which Chris and I quickly devoured.

Any type of mix-ins can be added. Obviously chocolate chips would be the best one, although I have not personally verified this claim. We tried banana slices, blueberries, and walnuts (in separate pancakes) and both enjoyed the blueberries the most. Someday when Chris and I develop enough maturity and self-control not to eat them all in one sitting, maybe we can own chocolate chips and give that flavor of pancakes a try!

From: Vegan Baking


  • 3 1/4 cups soy milk
  • 2 tbsp flax meal
  • 2 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 2 3/4 cups whole wheat flour
  • 2 scoops protein powder of your choice
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 2 tbsp canola oil
  • Optional mix-ins:
    • chopped walnuts
    • banana slices
    • blueberries (This was our favorite.)


  • In a medium bowl, whisk together the soy milk, flax meal, apple cider vinegar and vanilla extract. 
  • Let it sit for about 10 minutes so the soy milk curdles.
  • Meanwhile, in a large bowl whisk together the whole wheat flour, soy flour, sugar, cinnamon, baking powder, baking soda, salt, nutmeg and ginger.
  • Whisk the canola oil into the soy milk and flax meal mixture then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated.
  • Stir in mix-ins as desired.
  • Lightly coat a griddle or skillet with non-stick spray and heat over a medium heat. (If you are using a non-stick surface, you can forego the greasing process.)
  • Using a ladle, drop about 1/3 cup of batter to form a pancake.
  • When small bubbles appear, flip the pancake with a spatula.
  • Let the pancakes cook for at least another 2 minutes on the other side or until golden. 
  • After the first pancake is cooked, adjust stove temperature as needed to cook without burning.

Servings ~ 6 (Two pancakes each.)
Calories ~ 336, Fat ~ 6.7 g, Carbohydrates ~ 56.2 g, Protein ~ 16.6 g

  1. I thought the egg story was going to end withyou getting sick. Glad that wasn’t the case!

    I’ve been leary about doing the flax/chia egg thing in my baked goods, so I’m not sure I could give up regular eggs. The soy “buttermilk” sounds interesting. The pancakes look so light and fluffy.

    • Brit said:

      I have to say that these were really good pancakes. I would feed them to “regular” eaters without hesitation. They fluffed when cooking, but remained dense enough to be filling. Adding blueberries as a mix-in made them moist and sweet enough that they did not require syrup. A total win.

      Still no eggs for this girl. No baked goods either though. Maybe when we have power again I will cross that bridge.

  2. Banana chocolate chip pancakes – YUM.
    Blueberry chocolate chip pancakes – YUM.

    Any pancakes with chocolate chips + fruit is a win in my book! These look awesome and I think I will have to make a batch this weekend – pancakes are my favorite Sunday morning meal.

    • Brit said:

      We may try grilled pancakes tomorrow morning if I can figure out where the griddle for the grill is. I may have to get chocolate for them to take away the sting of not being able to use the stove.

      Did I mention that we still don’t have electricity?

  3. Lisa said:

    Just out if curiosity, did you ever figure out what was wring with the runny eggs?? Hope soon you can master the art of keeping chocolate chips around, because they are awesome in pancakes (with fruit too). 🙂

    • Lisa said:

      Wrong … Not wring. And hope you get electricity back soon!!

      • Brit said:

        Not sure about the eggs. From what I have read, the age of the chicken has some bearing on the runniness of the white, so they could have just been from an old chicken. Another possibility is that they were old eggs, the proteins in the egg white can degrade over time. No idea.

        What I can be sure of is that we will be tossing all of the eggs from that carton anyway as our refrigerator has warmed to room temperature. Maybe I will make new eggs for Chris and test a bite. Maybe. Still ewww.

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