Breakfast · Vanilla

Protein Pancakes

  • Prep15 min
  • Serves1
  • Protein from the scoop19g
  • FlavorVanilla
Woman cutting into a stack of protein pancakes topped with blueberries

Weekend mornings call for a stack. These protein pancakes are soft, fluffy and golden, with 19g of plant protein from the Vanilla MycoProtein. One bowl, about 15 minutes, and a ripe banana you were going to use anyway.

The secret is patience, just a little. Let the batter rest for 5 minutes before it hits the pan. The oat flour soaks up the milk, the baking powder gets going, and you get taller, fluffier pancakes.

Why you’ll love it

  • Fluffy, not rubbery. Oat flour and banana keep them soft and tender.
  • One bowl, 15 minutes. Whisk, rest, flip. Breakfast is served.
  • Sweet, your way. MycoProtein has no added sugar, so you decide how sweet the stack gets.
  • Freezer friendly. Make a double batch and toast them on busy mornings.

Our pantry picks

  • Sweetener: Like a sweeter batter? Whisk in a tablespoon of Lakanto Baking Sweetener. It’s sweetened with monk fruit and measures 1:1 like sugar, so you get the sweetness without the added sugar.
  • Maple syrup: Pour on Lakanto Classic Maple Syrup. It’s sweetened with monk fruit, so you get real maple flavor with less sugar.
  • Milk: We like Kalona SuperNatural organic whole milk, from grass-fed cows on small family farms. It makes the batter rich and creamy. Oat milk works too if you’re dairy-free.
  • Oat flour: No oat flour? Blend rolled oats until fine. Same thing.

Tips and swaps

  • Rest the batter. Five minutes makes them noticeably fluffier.
  • Keep the heat at medium. Protein pancakes brown faster than regular ones. Too hot and they’ll scorch before the middle cooks.
  • Flip when you see bubbles on top and the edges look set.
  • Batter too thick? Add milk a tablespoon at a time. You want it thick but pourable.
  • Making a crowd? Double or triple the batch and keep finished pancakes warm on a sheet pan in a 200°F oven.
  • Freeze extras in a single layer, then bag them. Reheat in the toaster.

Make it your own

  • Chocolate chip: fold in a handful of Lakanto Sugar-Free Chocolate Chips.
  • Double chocolate: swap in Chocolate MycoProtein and add the chips.
  • Blueberry: drop a few blueberries onto each pancake right after you pour it.
  • Gingerbread: add 1/2 tsp ginger and 1/2 tsp cinnamon to the batter, then drizzle with Lakanto Gingerbread Simple Syrup.

Make it a full brunch with a Protein Mocha on the side, or try our Gingerbread Protein Bites for a grab-and-go breakfast.

Ingredients

  • 2 scoops (40g) Vanilla MycoProtein
  • 1/2 cup oat flour
  • 1 tsp baking powder
  • 1 tbsp Lakanto Baking Sweetener, optional, for a sweeter batter
  • Pinch of cinnamon, optional
  • 1 egg
  • 1/2 ripe banana, mashed
  • 1/3 cup milk (we like Kalona SuperNatural organic whole milk)
  • Oil or butter, for the pan
  • Berries and Lakanto Classic Maple Syrup, for topping

Steps

  1. In a bowl, mash the banana, then whisk in the egg and milk.
  2. Add the MycoProtein, oat flour, baking powder, and the sweetener and cinnamon if using. Whisk into a thick, smooth batter.
  3. Let the batter rest for 5 minutes.
  4. Heat a lightly oiled pan over medium heat. Pour about 1/4 cup of batter per pancake.
  5. Cook for 2 to 3 minutes, until bubbles form and the edges look set. Flip and cook 1 to 2 minutes more, until golden.
  6. Stack, top with berries and a drizzle of maple syrup, and serve.

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