We've compiled a list of the perfect pea protein-filled pancakes because who doesn't need a pancake recipe for every day of the week? These pancake recipes are all a little different and great recipes to feed a crowd or to make for a meal prep. 


Recipe from @feliciasfabfoodz.


  • 1 tbsp ground flax + 2.5 tbsp water⁠
  • 1/2 cup + 2 tbsp cup oat flour⁠
  • 1/4 cup tapioca flour⁠
  • 2 tbsp Vanilla Match Clean Lean Protein
  • 1 tbsp baking powder⁠
  • pinch of salt⁠
  • 1 small kale stem (about 8-10 leaves)⁠
  • 1/3 cup unsweetened coconut yogurt⁠
  • 1 cup unsweetened vanilla almond milk⁠
  • 1 tbsp maple syrup⁠
  • 1 tbsp avocado oil⁠⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⁠

Toppings: coconut yogurt, blueberries, crushed pistachios, maple syrup⁠


  1. Combine all ingredients in a blender. Let batter sit for 10-15 mins (or overnight, but you will have to add a little more milk in the morning).
  2. Melt some coconut oil and cook pancakes over low-medium heat.
  3. Serve with toppings of choice and enjoy!




  • 2 tbsp pumpkin puree
  • 2 scoops Smooth Vanilla Clean Lean Protein
  • 4 eggs (or substitute with flax eggs if vegan)
  • 1-2 tbsp water or more, as needed for a thinner consistency
  • 1/4 tsp pumpkin pie spice or cinnamon


  1. Stir to combine pumpkin, protein powder, flax eggs and pumpkin pie spice in a small bowl; add 1-2 tablespoons water as needed for a thinner consistency.
  2. Heat a greased skillet or griddle to medium low heat.
  3. Slowly and evenly pour the batter onto the pan to make several small pancakes. Use a 1/4 cup measuring cup per pancake. Cook for 3 to 5 minutes on one side. Once the underside of the pancake is golden brown, carefully flip and cook for another 3 minutes until both sides are golden brown and the pancake is cooked through.
  4. Remove from heat and top with a drizzle of real maple syrup, nut or seed butter and fruit if desired. Enjoy!




  • 1-1/2 cups oat (or coconut) flour ⁠
  • 3 tsp baking powder⁠
  • 1/2 cup Smooth Vanilla Clean Lean Protein
  • 3 eggs⁠ (or vegan egg substitute such as flax eggs)
  • 3/4 cup fresh blueberries
  • 1/2 cup plain dairy-free yogurt
  • 1/2 tsp vanilla extract⁠
  • 2 tbsp melted coconut oil
  • 1 tbsp maple syrup⁠


  1. Place the ingredients in a blender and mix until smooth.⁠
  2. Allow the batter to rest for 10 minutes (for extra fluffiness)⁠
  3. Grease a nonstick pan and heat over medium heat
  4. Cook 1/4 cup portions of pancakes for roughly 2 minutes on the first side and 1 minute on the second. (Wait for those bubbles) ⁠
  5. Flip. Serve. Enjoy. Repeat. ⁠

If you’re feeling extra daring, top with coconut whipped cream.



  • 3 bananas (very ripe)
  • 3 eggs, or 3 chia/flax eggs for a vegan alternative
  • 3 tbsp self-raising flour
  • 3 tbsp Wild Strawberry Kids Good Stuff
  • 1 tbsp chia seeds
  • Butter or extra virgin olive oil for cooking

Optional toppings:

  • Blueberries, banana, sliced strawberries, or raspberries
  • Flaked almonds
  • Sunflower seeds
  • Honey or maple syrup for a vegan alternative


  1. Mash bananas in a bowl
  2. Add eggs and mix well
  3. Add flour, Kids Good Stuff and chia seeds. Mix until just combined
  4. Heat a non-stick frying pan and brush with butter or extra virgin olive oil. 
  5. Pour batter into pan and flip when bubbles begin to pop on the top of the pancake. Allow to cook until underside is golden brown and remove from pan. 
  6. Repeat with remaining batter. 
  7. Place pancakes on a plate and decorate with your choice of toppings.



Recipe by @hannahharvestinghealth.



  1. Whisk together the egg, mashed banana, & nut butter then stir in the rest of the ingredients.
  2. Cook on low-medium heat until bubbles appear. Flip and continue cooking until done. *they’re a little more difficult to flip, so I lightly wet the spatula before flipping; also if you use a small banana, you may need to add a splash of water to thin out the batter. Enjoy!




  •  2 cups almond flour
  • 1/2  cup Rich Chocolate Clean Lean Protein by Nuzest  
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/2 cup grass-fed butter, melted (or coconut oil)
  • 2 eggs (or vegan alternative)
  • 1/2 cup stevia (or other sugar alternative)
  • 2 tsp vanilla
  • 1/2 cup dark chocolate chips (or cacao nibs)


  1. Preheat oven to 350°F.
  2. In a mixing bowl, combine dry ingredients.
  3. In a separate bowl, whisk together butter, eggs, stevia, and vanilla.
  4. Mix dry ingredients into the wet.
  5. Fold in chocolate chips.
  6. Transfer dollops of dough onto a baking sheet lined with parchment ad flatten.
  7. Bake 12-14 minutes.
  8. Remove from oven and transfer to baking rack. Allow to cool 15 minutes before serving and enjoying!
  9. Pour into a bowl, pour in your milk, and enjoy your cereal! 

  chocolate protein pancakes


This recipe comes from our friends @EatWithFingers.


  • 3/4 cup flour
  • 1 scoop Rich Chocolate Clean Lean Protein
  • 1 medium ripe banana, plus more for topping
  • 1 1/2 cup plant based milk
  • 2 tbsp cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • A pinch of salt
  • 2 tbsp agave syrup


  1. Preheat a nonstick pan or pancake griddle over medium heat.
  2. Add all dry ingredients in a blender first, then the banana, milk and agave syrup. Blend until smooth.
  3. Let batter sit for 5 minutes in refrigerator then scoop the batter onto the skillet or pancake griddle.
  4. Flip when bubbles start to form on top of the pancakes.
  5. Serve warm with blueberries, banana rings and more agave syrup.

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