Protein pancake recipe

I love making these protein pancakes for a post workout breakfast. 

They are very quick and easy to make so even if you want to make them before you head to work on a weekday, you easily can. 

You only need a few ingredients that you probably already have in your kitchen pantry so you don’t even have to think about going to the grocery store. 

Time: 15 minutes

Serves: 7-8 pancakes


  • 1 cup unsweetened almond milk
  • 1 tbsp apple cider vinegar
  • 1 cup flour (can be white or whole wheat)
  • 1 scoop (30g) Essablend vegan vanilla protein
  • Pinch of salt
  • 1 tbsp baking powder
  • ½ tsp cinnamon (optional)

  * You can add 1-2 tbsp brown or coconut sugar if you prefer your pancake sweeter. 


  1. In a whisking bowl mix the almond milk with the apple cider vinegar then set aside. 
  2. In another whisking bowl mix all the dry ingredients.
  3. Stir the almond milk mixture into the other bowl with the dry ingredients and stir until you get a pancake batter without any lump. 
  4. Heat up a pancake pan or a normal pan with some coconut oil over medium heat. 
  5. Scoop 2 tablespoons of pancake batter per pancake on the griddle and spread in a round shape. If the batter is too thick, add an extra splash of almond milk.
  6. Cook the pancake for 2-3 minutes until dry on the edges, then flip and cook the other side. 
  7. Serve it with your favourite toppings like maple syrup, raspberry jam, peanut butter, berries etc.