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  • Catherine Myburgh

Healthy High-Protein Pancakes

Delicious, fluffy, light and easy pancakes super high in protein & fibre. Free from dairy, eggs and added sugars.

RECIPE | Yields: 5-6 small pancakes (serves: 1)

Dry Ingredients:

Wet Ingredients:

  • ¾ cup plant-based milk (I have used unsweetened almond milk, but soy/coconut work well too).

  • ½ tbsp. apple cider vinegar

  • ½ tsp. vanilla extract/essence

  • 1 tsp. coconut oil (for frying)


  1. Add the dry ingredients into a medium sized bowl and mix to thoroughly combine.

  2. Now add the milk, vanilla extract and apple cider vinegar. Whisk to gently combine (try NOT to overmix the batter, a few lumps are okay).

  3. Melt the coconut oil in a non-stick pan over medium heat.

  4. Pour the batter onto your lightly greased pan and cook for 2-3 minutes (or until bubbles form) before flipping (I used a ¼ cup of batter per pancake). *Optional: add in some extra choc chips, blueberries or banana slices while cooking.

  5. Serve with your favourite toppings and enjoy!

Recommended toppings:

  • Tropical fruits, berries, orange/grapefruit segments, Greek/coconut/soy yoghurt, shredded/flaked coconut and a drizzle of honey/agave/maple syrup.

  • Fresh banana, berries, cinnamon, choc/peanut sauce, hemp seeds, crushed peanuts and cocao nibs.

  • A squeeze of fresh lemon, honey and cinnamon

Nutritional Content per Serve (excludes toppings and optional coconut oil for frying)

Total Energy 345 kcal

Protein 33 g

Total Fat 4 g

Net Carbohydrates 40 g

Dietary Fibre 6.7 g

Total Sugar < 1 g

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