4-Ingredient Fluffy Plant-Based Protein Pancakes

These extra thick and fluffy protein pancakes will be your new go-to pancake recipe. Top them with your favourite berries, banana, peanut butter and maple syrup and dig on into a big weekend stack.

Fluffy Plant-Based Protein Pancakes


  • 1 cup (120g) all-purpose flour
  • 1/4 cup (28g) Flourish Health’s Vanilla Plant-Based Protein Powder
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 2 tbsp maple syrup, see notes
  • 1 cup water, plus more as needed


  1. Mix the flour, protein powder, baking powder and salt together in a bowl.
  2. Add the maple syrup or sweetener of choice if suing, then slowly add the water, mixing until “just mixed.” It should be a little lumpy and quite thick but still pourable. Add a little extra water if needed.
  3. Allow the batter to rest while you heat a pan over low to medium heat. Use a little cooking spray or a good non-stick pan and scoop about 1/4 cup of the batter onto the pan for each pancake.
  4. Cook until bubbles start to appear and the edges of each pancake look dry and firm. Flip and cook for 1-2 more minutes.
Sweetening options include 1-2 tbsp pure maple syrup, agave or coconut sugar or for sugar-free pancakes, stevia powder, liquid stevia drops or monk fruit to taste. If you’re using flavoured protein powder, you can omit or reduce additional sweetener.

Pancake Topping Ideas

Pancake toppings are the best part. Here are some of my favourites. 

  • Peanut butter, almond butter, or any type of nut butter
  • Dates soaked in hot water then blended to make caramel sauce
  • Sliced bananas
  • Homemade chocolate sauce made from maple syrup, coconut oil, and cacao powder
  • Cacao nibs or dairy-free chocolate chips with fresh sliced strawberries
  • Pure maple syrup
  • Coconut butter

Did you make this recipe?

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