Vegan Dairy Free Protein Pancakes

Total time35 min

Prep time10 min

Cook time20 min

These fluffy pancakes start with a base of oat flour and vanilla protein powder, whisked with baking powder and baking soda for a serious rise. Almond milk gets a splash of apple cider vinegar and a few minutes to sit, giving the batter that classic tangy, buttermilk-style depth before everything comes together into a thick, pourable mix. A touch of maple syrup and vanilla extract round out the flavor, and a quick rest lets the batter thicken up just right before it hits the griddle. Cooked in a whisper of coconut oil, each pancake turns golden and matte-edged with a tender, springy center. Pile them high with fresh berries and a drizzle of maple syrup, and you've got a protein-packed stack that fits neatly into a plant-based morning routine.

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Ingredients

4 servings

For the batter

1 cup oat flour
Bob's Red Mill Gluten Free Whole Grain Oat Flour - 18 Oz Bobs Red Mill Flour Oat Whole Grain - 20 Oz Quaker Oat Flour Arrowhead Mills Organic Oat Flour - 16 oz Gold Medal Gluten Free Oat Flour
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½ cup vanilla protein powder (dairy free)
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup unsweetened almond milk
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
1 tbsp maple syrup
1 tsp vanilla extract
1 tbsp apple cider vinegar

For cooking

1 tsp coconut oil, for the pan

For serving

fresh berries, for serving (optional)
maple syrup, for serving (optional)

Instructions

1
Stir together the almond milk and apple cider vinegar in a small bowl and let stand for 5 minutes until slightly curdled.
2
Whisk together the oat flour, protein powder, baking powder, baking soda, and salt in a large mixing bowl until evenly combined.

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