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Flourless Vegan Protein Pancakes

Lazy Morning Elaborate Breakfast (LMEB) is on! “Flourless vegan protein pancakes” might sound like cardboard circles reserved for those poor, allergic-to-everything kids or extreme-eating-regime cult members. BUT. These can be enjoyed by the normal-est of tastebuds. I’m speaking about the Sunday Brunch Snobs and Standard American Dieters. Thanks to the balance of flavors and ingredients, you can have gluten-free, sugar-free, egg-free, dairy-free, and nut-free (unless you count coconut as a nut,) high-protein pancakes any morning that time will allow!

Do you know the difference between a flapjack and a pancake? I’ve been using them interchangeably, along with hotcake, griddle cake, and (don’t laugh) skillet slabs.

PB&J Chocolate Chip Flourless Vegan Protein Pancakes! Sauce recipe: 1 tablespoon powdered peanut butter, 2 tablespoons soy milk, 3/4 tablespoon crunchy or smooth natural peanut butter. Stir until thin, then add liquid stevia and water until it’s sweet and pourable enough.

Almost every pancake recipe, whether in a cookbook or a contest, boasts its fluffiness. You can claim that when you’re using a whole tablespoon of baking powder and multiple eggs.  So when a more nutritious recipe humbly raises its hand and whispers, “I think I’m pretty fluffy, too,” listen up but raise your eyebrows. My recipe is single-serving and designed for optimal satiation. 


Makes four 5-inch pancakes or two 8-inch pancakes! (Take that, Waffle House.)


  • 1/4 cup (20g) oats, old-fashioned or quick
  • 1.5 (11g) tablespoons coconut flour
  • 1/2 teaspoon baking powder
  • 1/2 cup (117g) JustEgg or another liquid vegan egg replacer*
  • 1 outrageously ripe banana, mashed (1/2 cup or 100g)
  • Optional boosters: Vanilla extract and cinnamon


  1. Preheat your skillet to medium heat (5) while you measure/mix the batter!
  2. Purèe all ingredients in a mini food processor.
  3. Pour onto the pan in whatever size you wish. Spread around like a crepe or widen with a spoon.
  4. Add toppings to the uncooked sides, if desired. Flip after 2 minutes, then wait another minute or so.

*white bean aquafaba is another great option. If you’re out of the alternative baking loop, aquafaba is the mucus-like water surrounding your canned beans. Chickpea liquid is too strong for me, so go for Great Northern, Butter, or Cannelini. This option will make the pancakes much lower in fat, which I always think is beneficial. However, the protein content will plummet.

Nutrition Facts: 380 calories | 21g protein | 12g fat (4g saturated) | 43g carbs (6g fiber)


Double Chocolate Chip- Blend 2 tablespoons of cocoa powder into the batter, then sink 5 chocolate chips onto each pancake while it cooks.

Blueberry Muffin 2.0- Blend 1/2 teaspoon of ground cardamom into the batter, then press 10 tiny wild blueberries onto each pancake while it cooks.

Apple PanPie- Use 1/2 cup unsweetened applesauce instead of the banana. Blend a desired amount of apple pie spice or pumpkin pie spice into the batter. Chop 1 small apple (choose your own variety, as I know that is a sensitive debate,) and add the chunks to the uncooked side of each panpie.

Pina Colada Health Food- Blend 1/2 teaspoon of coconut extract into the batter. Replace 1/4 cup of the applesauce/banana with coconut CREAM. While the cakes cook, cover them with pineapple chunks OR pineapple rings. Can be canned, fresh, or frozen pineapple.

Soon-To-Be-In-The-Kitchen-Sink- Okay, this one is not for the faint of stomach. I cannot, in good faith, label it as healthy, either. But if you’re up for it, chop up some whole-grain pretzels, baked potato chips, and cashews. Press vegan M&Ms and white chocolate chips into the raw side of the pancake. Once the batch is complete, dowse your stack in coconut caramel sauce, followed by the salty snacks.

No Fruit- While I may disagree with this preference, you can substitute 1/2 cup of unsweetened dairy-free yogurt for the mashed banana. The resulting griddlecakes will not be sweet, but you may make up for that loss with copious amounts of condolence maple syrup. Or, y’know, just add a sugar substitute to the batter.

Funkier Flapjack Flavors to come!

Best Dishes,

The Hippie Happy Foodist™

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The Hippie Happy Foodist