Skip the expensive store-bought protein pancake mixes and make your own instead! This homemade vegan high-protein pancake mix comes together in just a few minutes and is perfect for meal prep. Simply keep a jar in your pantry and, when you’re ready for breakfast, all you have to do is add milk and cook.
Made with whole wheat flour and Vedge Vanilla Ice Cream Protein Powder, these pancakes are soft, fluffy, and packed with protein without the chalky taste that many protein pancake mixes have. The best part? You can customize them with your favourite mix-ins, so breakfast never gets boring.
Whether you’re meal prepping for busy mornings, fuelling a workout, or simply looking for a satisfying breakfast, this homemade mix makes it easy to enjoy protein pancakes whenever you’re craving them.
Nutritional Benefits
This homemade pancake mix is an easy way to add more protein to your morning while using simple pantry staples.
A high-protein breakfast
Each serving provides a generous amount of protein to help keep you satisfied throughout the morning. Starting your day with enough protein may help reduce mid-morning hunger and makes it easier to meet your daily protein goals.
Made with whole grains
Whole wheat flour provides fibre, which supports digestive health and helps create a more satisfying breakfast.
Plant-based protein
Vedge Vanilla Ice Cream Protein Powder adds 25g of complete plant protein per scoop and bakes beautifully into recipes without compromising texture or flavour.
Easy to meal prep
Making your own dry mix means breakfast is only minutes away. Simply scoop, add milk, and cook whenever you’re ready.
High Protein Vegan Pancake Mix
Description
A fluffy homemade high-protein pancake mix that comes together in minutes, just add milk for soft, satisfying pancakes that are perfect for busy mornings.
Each batch makes ~5 pancakes
Homemade Protein Pancake Mix
To Make One Batch of Pancakes
Flavour Options
Banana Chocolate
Lemon Blueberry
Apple Cinnamon
Peanut Butter Chocolate
Instructions
Prepare the Dry Mix
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Add the whole wheat flour, protein powder, baking powder, baking soda, ground flaxseed, sugar and salt to a large bowl. Whisk until well combined.
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Transfer to a large airtight jar or container and store in a cool, dry place.
Make the Pancakes
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Add 1 cup of the dry pancake mix and 1 cup of milk to a mixing bowl.
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Whisk until just combined. A few small lumps are perfectly fine. Let the batter rest for 5 minutes.
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Heat a lightly greased non-stick skillet over medium heat. Pour about ¼ - 1/3 cup of batter onto the pan for each pancake.
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Cook for 2–3 minutes, or until bubbles begin to appear on the surface and the edges look set. Flip and cook for another 1–2 minutes until golden brown. Serve warm with your favourite toppings.
Nutrition Facts
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 565kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 80g27%
- Dietary Fiber 15g60%
- Sugars 5g
- Protein 40g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Recipe Tips
- Don't overmix the batter. Mixing until just combined helps create fluffy pancakes.
- Let the batter rest for 5 minutes before cooking.
- Cook over medium heat to prevent the outside from browning before the inside cooks.
- Freeze leftover pancakes for quick breakfasts throughout the week.
