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The Healthiest Vegan Protein Pancakes for Muscle Building
Go to recipeThis is a super healthy recipe for vegan protein pancakes that fits within a (vegan) muscle building diet!
Packed with vegan protein
These pancakes are incredibly high in protein. Per serving you get 45gr of vegan protein and best of all, 100% free of animal products.
Healthy Vegan Pancakes
Also, these vegan protein pancakes are rich in fiber and contain iron, magnesium and zinc due to 2 super ingredients: oats and chickpeas.
A vegan recipe without gluten, dairy or eggs
The healthy vegan protein pancakes are gluten-free, dairy-free and egg-free.
The Benefits of Vegan Protein Pancakes
Healthy and Nutritious Vegan Breakfast
Vegan protein pancakes are an excellent choice for a healthy breakfast. They contain a nice blend of plant-based proteins, healthy carbohydrates and healthy fats. These vegan protein pancakes will give you the energy to start the day off right.
Gluten-free
With gluten-free oats as the main ingredient, these pancakes are also gluten-free, making them suitable for people with gluten intolerance.
Keep in mind that oats may be made in a factory that also processes other grains containing gluten. If you have celiac disease, choose oats with the gluten-free logo.
Fiber-rich
The oats and chickpeas in the pancakes provide a good dose of dietary fiber, which is good for your digestion and healthy gut (intestinal flora).
Ingredients
Chickpeas
Chickpeas, are legumes. These small, round, beige balls are an excellent source of plant protein, fiber, and essential nutrients such as iron and magnesium. They play an important role in vegetarian and vegan cuisine and are often incorporated into dishes such as hummus, falafel, and stews. Chickpeas are healthy. They can aid digestion, stabilize blood sugar levels and improve cholesterol levels. They have a pleasant nutty flavor.
Oats
Oat flakes, made by peeling and crushing oat grains, are a versatile and nutritious ingredient in the world of nutrition. They are known for their rich fiber content, which both supports digestion and provides long-lasting satiety. Oats are a popular choice for a healthy breakfast. They are a great source of complex carbohydrates and contain important nutrients such as iron, magnesium and vitamin B6.
Vegan Protein Powder
Vegan Protein powder from SUPPLEAM is made from peas, rice, and sunflower seeds. There are several flavors, but this recipe chose the flavor Chai Latte. This is a vegan protein powder with the delicious taste of sweet spices like cinnamon, ginger and cloves. Delicious in baked goods!
Cocoa powder
Cocoa powder enriches these protein pancakes with its deep and rich chocolate flavor.
Dried Dates
Dates are deliciously sweet. These dried fruits are used as a natural sweetener and binder in this recipe. Dates are an excellent source of fiber and especially potassium.
Frequently asked questions
Are these pancakes also suitable for children?
Yes, these pancakes are kid-friendly and a healthy option for the whole family.
Can I replace the chickpeas with something else?
Yes, you can substitute chickpeas for lentils, brown beans, white beans and black beans.
How long can you store the batter?
You can store the batter in the refrigerator for up to 24 hours. You may need to add additional water. This is because the oats and vegan protein powder absorb a lot of moisture, further thickening the batter (especially in the refrigerator).
You can store the batter in the refrigerator for up to 24 hours.
You can store the batter in the refrigerator for up to 24 hours.
Can I freeze the vegan pancakes?
Yes, you can freeze the pancakes and reheat them later for a quick breakfast.
Take them out of the freezer the night before and reheat them in the pan, microwave or Airfryer.
Hola! I’m Angela Oosterling
I’m BSc Health & Fitness Expert* with a tremendous love for food. And I’m the proud founder of SUPPLEAM, a leading brand in vegan protein.
I’m an absolute foodie—obsessed with exploring, and creating the incredible variety of flavors the world has to offer.
I create blogs about health, fitness and share vegan protein recipes.
*BSc Sports Dietitian, NSCA-CPT, ISAK
The Healthiest Vegan Protein Pancakes for Muscle Building
A super healthy muscle building diet recipe: vegan protein pancakes| Doelen | Muscle Building, Aankomen (Bulking), (Snel) Herstellen, Gezondheid & Fitness, Sportprestatie, Gezond Ouder & Anti-veroudering, Meer energie, Intestinal Health |
| Dieet | Gluten free, Calorie rich, Healthy, Clean & Fit, High in fiber, Naturally sweetened (without added sugars), Rich in iron |
| Number of servings | 2 |
| Preparation time | 10 minutes |
| Cooking time | 20 minutes |
| Total cooking time | 30 minutes |
| Nutritional value |
Nutritional value per serving (1/2): 45gr protein | 110gr carbohydrates | 17.5gr fats | 746 kcal |
Ingredients
- 200-230gr chickpeas, cooked, canned or bottled
- 170gr oats
- 35gr vegan protein powder, flavor of your choice – This recipe contains SUPPLEAM Premium Plant-Based Protein in the flavor “Chai Latte”
- 7gr cocoa powder (optional, but delicious)
- 50gr dried dates (soaked in hot water, without seeds)
- 500ml of water
The vegan protein topping - 70-75gr unsweetened soy yogurt
- 15gr vegan protein powder, flavor of your choice – This recipe contains SUPPLEAM Premium Plant-Based Protein in the flavor “Chai Latte”
Other Toppings: - 25gr nut butter
- 100gr banana, cut into slices
Recipe
- Place the dates in hot water;
- Drain the can of chickpeas and rinse the chickpeas under running water;
- In a blender or food processor add the chickpeas, oats, vegan protein powder, cocoa powder and dates without the seeds, skin and add water;
- Start the blender by pulsing several times first, so that the blender chops all the ingredients first. This will help the ingredients from getting stuck in your blender. Blend until you have a smooth batter;
- Heat a pan over medium heat and add oil or cooking spray. Make sure the oil is evenly distributed throughout the pan. Use a kitchen paper towel or a heat-resistant kitchen brush for this.
- Add about 100-120gr of batter (1/2 cup) to the pan and bake on low-medium heat;
- Flip the pancake as soon as you begin to see small air holes or as soon as the top of your pancake has started to dry;
- Continue to bake the pancakes for another 1-2 minutes, allowing the inside to cook through;
- Repeat this process until you’ve used up all the batter.
- While waiting, make the vegan protein topping (but keep an eye on the pancakes to make sure they don’t burn!) Mix 70-75gr unsweetened soy yogurt with 15gr vegan protein powder with a small whisk.
- When the pancakes are ready, stack them on top of eachother, add the vegan protein topping, drizzle 25gr of nut butter and add extra slices of banana or other portion of fruit.
Find the entire recipe here: