Gluten-Free, Vegan Protein Blender Pancakes

The awesomeness of this recipe pretty much gets summed up in the name! My laziness and lack of ingredients in the house inspired me to blend dry oats to make oat flour (I was out of buckwheat). And I thought, why not just mix the whole shebang in there rather than dirty another bowl! The best part about blending the pancake mix inside the blender is that you just pour the batter into the grill pan, rather than dealing with a messy ladle.

I added a protein kick to the mix since I was heading to the gym right after breakfast. It's optional, but awesome. Do it.

I hope you enjoy this super easy and wholesome pancake treat as much as Enrique and I did!


Gluten-Free, Vegan Protein Blender Pancakes

by Sarah Farsh March 28, 2015

  • non-stick pan
  • 2 cups dry oats (uncooked)
  • 2 TBL plant-base protein powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • pinch kosher salt
  • 1 1/2 - 2 cups almond milk (more or less depending how thick you want your cakes)
  • maple syrup to top!
Place dry oats, protein powder, baking soda, cinnamon, and pinch of salt in your VitaMix or high powered blender. Start blender on lowest speed, very slowly, bring speed up to high until dry mixture is blended into powder. Turn speed back to low and slowly add in almond milk. Start with 1 1/2 cups, and add more if batter is too thick. Be careful not to over mix, the batter is done once all ingredients are blended together - nothing else needs to be chopped or blended down at this point. Also note, the more the batter sits (while you are making pancakes for example), the thicker it gets. Don't be afraid to add a little more almond milk to the batter once you get to your 2nd or 3rd pancake on the grill. 

On medium-low heat, warm up a non-stick pan. If you want, you can use a little bit of coconut oil before adding the batter. If you have a good non-stick pan, your batter shouldn't stick either way. Check to see if pan is warm by flicking a drop of water onto the pan - it should bounce right off and steam away. Once the pan is hot, you can poor the batter onto the pan, about 3 tablespoons worth of batter per pancake. This parts really important.... Don't scoop/flip your pancake to cook the backside until air bubbles form all over the front side. Your pancake will stick to the pan if you try to scrape too soon, be patient friend. Once you flip and start cooking the back side, it should only take a minute before it's ready to eat. What I like to do is put my cooked pancakes onto a cookie sheet, and keep them in the oven at 250 to stay warm until all the pancakes are ready so I can serve them together. Serve with maple syrup or peanut butter or your favorite pancake topping! Enjoy!


  1. You share the best pancake recipe ever and are easy to make. Almond milk and cinnamon give a great tangy flavor, but milk is also essential to making the perfect pancake. Pancakes always taste delicious. There are many kinds of pancakes, but gluten-free, vegan protein blender pancakes are really tasty and healthy. In the Singapore Indo Martabak, you'll find a variety of healthy and tasty pancakes to try with your family and friends.


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