Go Back
+ servings
A side on image of a stack of vegan protein pancakes on a white speckled ceramic plate against a white backdrop. The pancakes are topped with yoghurt, raspberries and a drizzle of maple syrup.

Vegan protein pancakes (gluten free)

Gluten free, xanthan gum free, nut free (protein dependent)
Cups and measures are in Australian cups and measures. Use gram weights for international accuracy.
*1 Australian tablespoon = 4 American, Canadian and New Zealand teaspoons.
*1 Australian tablespoon = 3 1/2 British teaspoons
Be the first to rate this recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast, Snack
Cuisine Food Intolerance Friendly
Servings 1 person

Ingredients
  

  • 30g vegan protein powder (see body of post for what I have tried)
  • 30g buckwheat flour (see notes)
  • 75g ripe banana (see body of post for FODMAP notes)
  • 20-40ml (1-2 tablespoons*) maple syrup
  • 20-80ml (1-4 tablespoons *) plant based milk of choice
  • 1/4 tsp baking soda
  • 1 tsp white vinegar, apple cider vinegar or lemon juice

Instructions
 

  • Combine all ingredients except for the milk and vinegar or lemon juice in a small mixing bowl. Whisk to combine, then add the milk to reach a medium thickness pancake batter. How much milk you need to add depends heavily on the vegan protein you use.
  • Once you're happy with the consistency, start preheating your pan without oil.
  • Add the vinegar or lemon juice to the pancake batter and whisk to combine. The mixture should subtly bubble up and feel aerated under the spoon.
  • Grease your pan lightly, turn the heat to low medium and add 1-2 tablespoons of batter per pancake. I find it easier to make this batter into 3-5 smaller pancakes as opposed to large ones. Cook for a minute or two until bubbles appear on the surface and the edges of the pancake look browned. Flip and cook on the other side for a minute or so, heat dependent. Adjust the heat as often as necessary.
  • Repeat with the remaining pancake batter and serve. I like to finish mine with extra maple syrup, some fruit and maybe some vegan yoghurt.

Notes

  • In Australia, we only have access to light buckwheat flour. It's pale in colour and doesn't react to baking soda. I know from reading comments that some people only have access to dark buckwheat flour, or a buckwheat flour that reacts with baking soda. I haven't tried dark buckwheat flour in this recipe. 
  • The more maple syrup you add, the less milk you need. The batter needs to be a medium thickness pancake batter, so add the liquids accordingly. 
Tried this recipe?Let us know how it was!