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vegan protein pancake crepes rolled up on plate next to frying pan filled with stack of more crepes
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Vegan Protein Pancakes

These 3-ingredient Vegan Protein Pancakes are made with soybean flour for a protein boost and are gluten-free. These soft and delicate crepes are so light and airy and make the perfect breakfast, dessert or snack, either filled, drizzled or sprinkled with anything and everything!
Prep Time5 mins
Cook Time30 mins
Course: Breakfast, Dessert
Cuisine: French
Keyword: 1 bowl, 3 ingredients, easy, eggless, gluten-free, pancakes, simple, vegan, vegetarian
Servings: 15 pancakes
Calories: 127kcal
Author: Reena Sharma


  • 200 g soybean flour
  • 200 g ground rice
  • 500 ml milk
  • 500 ml water


  • Combine dry ingredients in a bowl.
  • Gradually mix in the water and milk ensuring to get rid of any lumps.
  • Allow the mixture to rest for at least 15 minutes.
  • Heat a frying pan (with some oil if necessary) and ladle in some of the batter. Tilt the pan in a circular motion to spread the mixture evenly so that the entire surface of the frying pan is covered.
  • Cook for 2-3 minutes. Brush with a little milk as it starts to bubble to avoid the pancake from ripping.
  • Flip carefully onto the other side and cook for another 2 minutes.
  • Enjoy your high protein pancake- well crepe to be precise.


Calories: 127kcal | Carbohydrates: 17g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 18mg | Potassium: 389mg | Fiber: 2g | Sugar: 3g | Vitamin A: 70IU | Calcium: 67mg | Iron: 1mg