Vegan Pancakes

Hellooo foodie lovers! 

Anyone else enjoying this rain today? All I want to do is cuddle up with a good book and some PANCAKES! 

The other day a friend of mine asked me if I knew a good vegan pancake recipe so I tried out a few recipes, made lots of substitutions and tweaked a few ingredients til I fell in love. These babies are PERFECT. Trust me when I tell you.  

Theyre super fluffy and tasty. Try for yourself! 


Recipe makes 3 medium sized pancakes so it serves 1. If you want to make these for you and a friend, double the recipe. 



1/2 Cup+2 Tbsp Gluten Free Flour (or any flour of your liking) 

1 Tbsp Coconut Sugar or 1/2 Tbsp Agave/Honey (optional) 

1/2 Tbsp Baking Powder

1/4 Tsp Salt

1/2 Cup Almond Milk (or any non-dairy liquid)

1/2 Tsp Vanilla Extract


1. In a medium bowl, mix together flour, sweetener, baking powder and salt. In a separate bowl, mix together almond milk and vanilla extract.  

2. Add wet ingredients to dry ingredients and mix just until combined. Careful not to over mix! 

3. Heat a griddle or pan on the stove at a low-medium heat and spray with a non-stick cooking spray. Pour batter to whatever size pancakes you prefer. Cook until the edges look dry and when it begins to bubble, flip. Cook for another minute or two.  



The Perfect Protein Pancake (dairy-free/gluten-free)


Are you ready for a perfect, healthy, dairy-free, gluten-free breakfast that tastes like you're cheating??  


These pancakes are so simple to make and so delicious- and perfect for before or after a workout! 

I topped mine with Bananas and Nutella.  

Topping Ideas: 

Berries, Peanut Butter, PB2, Almond Butter, Sugar Free Syrup, Philosophies Cacao Magic, Jelly.. The possibilities are endless! 

This recipe is very forgiving- if you want peanut butter pancakes, add a Tablespoon of peanut butter to the batter. This goes for blueberries (add 1/4 Cup after blending) or any other mix-in! The batter will not change. Just don't forget to let it sit for a few minutes before you cook it.  


1 Ripe Banana, Mashed

1 Egg OR 2 Egg Whites  

1/2 Cup Gluten Free Oat Flour (or plain gluten-free flour)

1 Teaspoon-1 Tablespoon Protein Powder (I Used 1 Teaspoon Philosophies Cacao Magic Vegan Protein) (OPTIONAL)

1 Tablespoon Vanilla Unsweetend Almond Milk  (or Greek yogurt if you like dairy)

1/2 Teaspoon Baking Soda  

1/4 Teaspoon Salt  



1. Blend all ingredients in a small blender or in a small bowl with a whisk until smooth. (I used my Nutribullet) 

2. LET BATTER SIT FOR AT LEAST 3 MINUTES! This step is very important!! If you pour the batter too fast, it will be runny and the pancakes will be thin. Letting it sit will allow the flour to absorb the liquid- thicker pancakes.  

3. While waiting, preheat your pan and spray with a non stick cooking spray. Pour 1/4 Cup -1/3 Cup of batter on the hot pan. Cook for 2-3 minutes or until edges look cooked. FLIP!

4. Cook for another 2 minutes on other side. Remove from pan and top with whatever you'd like. ENJOY!

Red Velvet Protein Pancakes

I have died and gone to red velvet heaven. Has anyone tried the Red Velvet Cake Batter Protein Powder from Cellucor? I just ordered a few of their products and I am hooked. They have flavors from Red Velvet Cake Batter, to Mint Chip, to Chocolate Chip Cookie Dough.. You name it, it's delicious! 

Well, here we are again on my path to fun and healthy eating and if you're interested in that as well, you're going to love these. They have a soft, fluffy texture and a velvety-sweet taste that will leave you feeling full and satisfied- without the guilt of eating "real" pancakes after a workout. 

Did you know I decorate cookies, cupcakes and cakes too? Check out the "My Favorite Creations" tab in the menu bar to see some of my best desserts yet. 


1/2 Cup Gluten-free rolled oats, blended to a flour

1 ripe banana (or 1/2 Cup unsweetened applesauce)

1 Scoop Cellucor Red Velvet Cake Batter

1 egg white

2 Tbsp almond milk

1/2 tsp cocoa powder (optional)

1/2 tsp baking powder

4 drops of red food coloring (optional)

For the topping. I used 2 Tbsp 0% Greek Yogurt and some extra cocoa powder



1. Place all ingredients except for your topping in a blender (I use my Nutribullet) and blend until combined. LET SIT FOR AT LEAST 2-3 MINUTES. This step is very important!! The oat flour must absorb the liquids to make a thick, fluffy pancake. 

2. Heat your griddle or pan and spray with a non-stick cooking spray. Pour a small (or large!) amount of the batter into the pan for about 3-4 minutes or once you see bubbles. Flip and cook for another 3-4 minutes. Place on a plate and top with any topping of your choice. Enjoy!


For the pancakes:

Calories: 418

Fat: 4g

Carbs: 61g

Sugar: 18g

Protein: 36g

Fluffernutter Protein Pancakes

My prettiest pancakes yet! Have you ever heard of the term Fluffernutter? Its a wonderful combination of marshmallow and peanut butter- two of my favorites, so I HAD to make it into a healthy version. Try it out! I'm sure you'll love it as much as I do!



1/2 Cup gluten-free rolled oats, blended to a flour consistency 

1/2 scoop Cellucor Whey Peanut Butter Marshmallow protein powder

3 large egg whites

1/3 Cup unsweetened apple sauce

1 Tbsp PB2 (optional)

1/8 tsp baking soda



1. In a blender (I use a Nutribullet) blend together all ingredients until smooth. 

2. LET SIT for at least 3 minutes!! This step is very important. This is when the oat flour soaks up the liquids so they become thick.

3. Heat a griddle and spray with non-stick cooking spray. Pour a small amount of batter onto the pan and cook until small bubbles appear (2-3 minutes.) Flip and cook another 2-3 minutes.

4. Once they are all cooked, top with any toppings of choice and enjoy!


NOTE** I topped my pancakes with Nonfat greek yogurt and melted peanut butter. 


For the pancakes:

Calories: 320

Carbs: 42g

Sugar: 10g

Protein: 32g