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Easy Cakes (Minimalist Gluten-Free Vegan Protein Pancakes)

Easy Cakes (Minimalist Gluten-Free Vegan Protein Pancakes)

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I came across the base recipe for these Easy Cakes (Minimalist Gluten-Free Vegan Protein Pancakes) on Instagram. I already had the ingredients and I was intrigued. The first batch I made using just the oats, banana and plant-milk were surprisingly good. You can add a lot of mix-ins or adapt the recipe to make fancier pancakes with different flavors. These pancakes are healthful and delicious.

This got me thinking about the book Stone Soup, except the recipe as it stands makes pancakes without needing to talk people into adding ingredients.

After experimenting, I’ve added vanilla protein powder, salt and a little bit of maple syrup to the batter and I am very happy to share my resulting pancake recipe with you.

Ingredient Notes

Plant-Milk

To make this recipe, please use whichever brand or variety of plant-milk you like. For this recipe, I chose Elmhurst 1925’s unsweetened walnut milk, mainly because I really love this walnut milk with oatmeal and bananas. I’ve also made these pancakes with unsweetened almond milk and they were very yummy.

If you would like to try any of the Elmhurst 1925 low-ingredient, additive-free plant-milk products, here’s a link to some Elmhurst 1925 coupon codes. Simply copy the code you want to use before clicking on “shop now” to use the coupon code. This post is not sponsored, but the above coupon link is an affiliate link.

I have personally purchased Elmhurst 1925’s unsweetened plant-milk variety pack (hemp, oat, cashew, almond, hazelnut, and walnut). So far, in addition to the unsweetened walnut milk, I’ve also tried and loved the thickness and flavor of the unsweetened cashew milk and the unsweetened almond milk. I’m amazed that these additive-free and gum-free plant-milks are shelf-stable. I’m looking forward to cracking the remaining hemp, oat and hazelnut varieties in my pantry. Then I plan on making my way through the Elmhurst 1925 Barista series.

Sweet plant-milk

When using sweetened plant-milk, you may want to decrease or omit the 2 teaspoons of maple syrup used in the batter.

Maple Syrup

I’m fully in the real maple syrup room. My preference is the dark, amber robust stuff. None of that “pancake syrup” or imitation business here. I’ve learned the hard way that maple syrup can grow mold. To avoid the dreaded maple syrup mold, simply remember to keep your yummy maple syrup in the refrigerator once you’ve opened it.

Vanilla Protein Powder

For these pancakes, I use Moon Juice Vanilla Mushroom Adaptogenic Protein powder. It adds a nice subtle vanilla flavor to the batter.

More optional ingredients

  • Fold blueberries into the batter
  • Add a pinch of cinnamon
  • Fold in or top with vegan chocolate chips
  • Add ground flaxseed (flaxseed meal) for a nutty flavor and extra nutrition
  • Top with sliced strawberries
  • Garnish with sliced banana coins and chopped walnuts or pecans

Let’s Make Easy Cakes (Minimalist Gluten-Free Vegan Protein Pancakes)

Ingredients for Easy Cakes (Minimalist Gluten-Free Vegan Protein Pancakes): Salt, Earth Balance, Maple Syrup, oats, protein powder, banana walnut milk.
Ingredients for Easy Cakes (Minimalist Gluten-Free Vegan Protein Pancakes)
Ready to blend the batter for Easy Cakes (Minimalist Gluten-Free Vegan Protein Pancakes)
Ready to blend

Add oats, plant-based milk, banana, vanilla protein powder, salt, and 2 teaspoons of maple syrup to the blender and blend to form a smooth batter.

Blending
Blending
The blended batter, ready to use.
The blended batter, ready to use.

Heat the Earth Balance or oil on your pan or griddle at medium heat. You may want to start with 1/2 TBSP. Coat the surface with heated oil. To test for temperature, sprinkle a few drops of water on the pan. It’s hot enough when the droplets bubble up and evaporate.

I measure 1/3 cup of batter, making medium-sized pancakes which are bigger than silver-dollar pancakes but smaller than you would see at a Denny’s. They are cute and easy to flip. This recipe makes about 6 pancakes when using approximately 1/3 cup for each pancake.

Pancake batter becoming pancakes
Pancake batter becoming pancakes

Pour the batter into the pan and let cook for about 2 minutes. You will see a few bubbles in the batter. Flip the pancakes and cook for about two more minutes. The first few pancakes will take longer than your last few pancakes. Serve with additional Earth Balance and maple syrup or toppings of your choice. Enjoy!

Ready to eat
Easy Cakes (Minimalist Gluten-Free Vegan Protein Pancakes)
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5 from 2 votes

Easy Cakes

Minimalist Gluten-Free Vegan Protein Pancakes
Course Breakfast, Dessert, Side Dish, Snack
Cuisine American, French
Keyword dairy-free, gluten-free, vegan
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 pancakes of approximately 1/3 cup batter
Calories 105kcal

Equipment

  • Blender
  • Something to cook the pancakes in i.e. nonstick pan or griddle

Ingredients

  • cups oats
  • 1 cup plant-based milk link goes to Elmhurst 1925 coupon codes
  • 1 peeled banana
  • 2 TBSPs vanilla protein powder recommended/optional I use Moon Juice Vanilla
  • teaspoon salt recommended/optional
  • 2 teaspoons maple syrup recommended/optional and you may want more maple syrup to serve them with
  • 1 TBSP Earth Balance or oil or your choice for the pan or griddle when making the pancakes, you might use more or less

Instructions

  • Add oats, plant-based milk, banana, vanilla protein powder, salt, and 2 teaspoons of maple syrup to the blender and blend to form a smooth batter.
  • Heat the Earth Balance or oil on your pan or griddle at medium heat, you may want to start with 1/2 TBSP. Coat the surface with heated oil. To test for temperature, sprinkle a few drops of water on the pan. It's hot enough when the droplets bubble up and evaporate.
  • Pour the batter into the pan and let cook for about 2 minutes. You will see a few bubbles in the batter. Flip the pancakes and cook for about two more minutes. The first few pancakes will take longer than your last few pancakes. Serve with additional Earth Balance and maple syrup or toppings of your choice. Enjoy!

Notes

Nutrition Information is approximate.
More optional ingredients to play around with:
  • Fold blueberries into the batter
  • Add a pinch of cinnamon
  • Fold in or top with vegan chocolate chips
  • Add ground flaxseed (flaxseed meal) for a nutty flavor and extra nutrition
  • Top with sliced strawberries
  • Garnish with sliced banana coins and chopped walnuts or pecans
 
Pancake size: I measure 1/3 cup of batter, making medium-sized pancakes which are bigger than silver-dollar pancakes but smaller than you would see at a Denny’s. They are cute and easy to flip. This recipe makes about 6 pancakes when using approximately 1/3 cup for each pancake.
Double Batch: I have made and sucessfully fit a double-batch in my Blendtec, the liquid line goes up 36 oz. 
www.planttestkitchen.com

Nutrition

Calories: 105kcal | Carbohydrates: 14g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 116mg | Potassium: 80mg | Fiber: 2g | Sugar: 2g | Calcium: 85mg | Iron: 1mg

Recipe adapted from Elmhurst 1925 on Instagram.

For your shopping convenience, this post contains affiliate links.

If you like these pancakes, you may also enjoy making Banana Bread, Zucchini Bread or these Chocolate Chip Cookies. All of these recipes are vegan and include both high-altitude and sea-level instructions.

Did you make Easy Cakes (Minimalist Gluten-Free Vegan Protein Pancakes)? Did you make them with the base recipe or did you jazz them up? How did it go? Tell me about your pancakes in the comments section below.

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2 Comments

  1. 5 stars
    Hey – I made pancakes today, too!

    These look really fluffy and delicious, and I love the idea of blending a banana right into the mix.

    I’m not the biggest fan of most protein powders, simply because their textures are gritty and chalky, so I’d be nice to find one that is smoother. But maybe prepared this way, it might not matter so much.

    Thanks for the recipe, Amy!

    • Hey Cameron! Pancakes are wonderful comfort food. I know what you mean about protein powders being gritty. In this case, the protein powder gave the pancakes a really nice texture.

      Thank you for your comment Cameron!

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