Vegan High Protein Pancakes

4.5 from 2 votes
Course Breakfast
Servings 6 12 mini pancakes


  • 3 tablespoons hot water
  • 1 tablespoon ground flaxseed
  • 1/2 cup gluten-free flour blend
  • 1/2 cup oat flour
  • 1/2 tablespoon cinnamon
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 medium ripe banana mashed
  • 3/4 cups almond milk (or non-dairy milk of choice)
  • avocado oil for cooking


  • In a small bowl, mix together the water and flaxseed and set aside for 10 minutes to thicken.
  • Mix together flours, baking soda, baking powder, cinnamon, and salt in a medium bowl. Add the mashed banana, almond milk, and flaxseed egg and stir to combine.
  • Heat the oil in a large skillet over medium heat. Working in batches, pour the batter into the skillet in 1/4 cup measures and cook until tiny bubbles form on them. Flip the pancakes and cook until light golden brown, about 5 minutes in total.
  • Drop by 1/4 cup. Cook until bubbles begin to form at the surface, then flip.Transfer the pancakes to a plate and repeat until all the batter is gone. Serve with your favourite toppings.


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