Vegan Cinnamon Swirl Protein Pancakes
These vegan cinnamon swirl protein pancakes are fluffy, soft, and packed with a cinnamon-roll-inspired flavor. Made with oat flour, plant-based protein powder, and a touch of coconut sugar, they are naturally dairy-free, high in protein, and perfect for a wholesome breakfast. Steam-cooked for a perfect texture and topped with your favorite fruits, nuts, or vegan toppings, these pancakes are an easy, nutritious, and indulgent morning treat.
Ingredients
Pancake Batter
- ¾ cup oat flour
- 2 tbsp vegan vanilla protein powder
- 1 tbsp coconut sugar
- ¾ cup oat milk plus extra if needed
- 2 tsp baking powder
- ½ tsp salt
- optional oil for cooking
Cinnamon Swirl
- 2 tbsp powdered almond butter or powdered peanut butter
- 2 tsp coconut sugar
- 1 tsp ground cinnamon
- 2 tbsp oat milk plus extra if needed
Instructions
Cooking Instructions
- In a bowl, whisk together oat flour, protein powder, coconut sugar, baking powder, and salt. Gradually stir in oat milk until a thick, smooth batter forms.
- In a separate small bowl, mix powdered almond butter, coconut sugar, cinnamon, and oat milk until smooth. Adjust consistency with a splash of milk if needed.
- Heat a non-stick pan over low–medium heat. Pour in half the batter and quickly drizzle the cinnamon swirl on top in a spiral pattern.
- Cover the pan with a lid and steam cook for 5–7 minutes until the pancake is set and fully cooked. Carefully transfer to a plate.
- Repeat with the remaining batter and swirl mixture. Serve with your favorite toppings like berries, vegan ice cream, or nuts.
Notes
- Don’t skip the lid—steam cooking ensures even texture and preserves the cinnamon swirl.
- Adjust batter consistency with oat milk or flour as needed.
- Use a non-stick skillet to prevent sticking and maintain pancake shape.