Vegan Protein Pancakes

15 mins
25 mins
5-6 pancakes 1x
The Tasty K




  1. Place the banana into a medium-sized bowl and mash with a fork.
  2. Add the soy milk, macadamia butter and apple cider vinegar and whisk together.
  3. Add in the remaining ingredients and combine until you got a smooth mixture. Place in the fridge for 5 minutes.
  4. Heat a pan over medium heat (if you have a non-stick ceramic pan you won’t need oil – otherwise add a little bit). Add about 1/4 of the mixture at a time to the pan to make one pancake.
  5. Once there’s a few bubbles building you can carefully flip the pancake (usually takes about 20 seconds). Let cook for another 30 seconds and transfer to a plate. Repeat this step until the batter is gone.
  6. Add some more nut butter, hemp seeds, figs and berries with a drizzle of maple syrup and enjoy!


As in all of my recipes, 1 cup equals 250 ml.