Still Craving Pancakes? 🥞

Pancake Day might technically be behind us, but let’s be honest, one Tuesday a year is rarely enough. If you are still thinking about stacks of warm, fluffy pancakes, this is your sign to keep going.

This version takes everything you love about a classic pancake and gives it a simple upgrade. By adding Pulsin Complete Vegan Protein Blend to the batter, you get a richer texture and a plant-based protein boost that helps turn pancakes from a fleeting treat into something far more satisfying.

They are still soft in the middle, golden on the outside and perfect for stacking high. The difference is they will actually keep you going, whether that is through a busy morning, a weekend workout or a slow brunch that turns into the afternoon.

Why Add Protein to Pancakes?

Traditional pancakes are typically high in refined carbohydrates and low in protein. Delicious, yes. Filling for long, not always. Adding protein helps create a more balanced plate, supporting fullness and steady energy rather than the quick spike and crash.

Using a flavoured plant-based protein blend also means you build flavour directly into the batter. Chocolate Hazelnut creates a dessert-like stack, Vanilla keeps things light and versatile, and Pumpkin Spice adds warmth and depth without needing extra sweeteners.

Directions

1. Combine your dry ingredients in a mixing bowl and stir well to evenly distribute the protein powder.
2. Slowly add your wet ingredients, whisking until the batter is smooth. It should be thick but pourable.
3. Allow the batter to rest for a couple of minutes. This helps the flour hydrate and improves texture.
4. Heat a non-stick pan over medium heat with a small amount of oil.
5. Spoon small ladles of batter into the pan. Cook until bubbles appear on the surface.
6. Flip carefully and cook the other side until golden brown.
7. Repeat with the remaining batter, keeping finished pancakes warm in a low oven if needed.

Serving Tip

Stack high and top with dairy free yoghurt, toasted hazelnuts and fresh berries for a Chocolate Hazelnut twist. Prefer something lighter? Swap to Vanilla protein and add warm berries and nut butter. For a cosy spin, try Pumpkin Spice with cinnamon apples and chopped pecans.

Ingredient Swaps & Substitutions

One of the best things about pancakes is how adaptable they are. If you want to tweak the recipe based on what you have at home, here are some easy swaps that still deliver great results:

• Protein Powder: Use any Pulsin flavoured Complete Vegan Protein Blend (Chocolate, Chocolate Hazelnut, Vanilla or Pumpkin Spice). If using a single-ingredient protein such as Pea, Soya, Faba Bean or Rice, you may wish to add a little extra sweetener to balance the flavour.
• Sweetener: Maple syrup can be swapped for agave, date syrup or honey (if not strictly vegan). You can also use coconut sugar, but add a splash more milk to keep the batter smooth.
• Milk: Any unsweetened plant milk works well, including almond, oat or soya. Dairy milk can also be used if preferred.
• Flour: Plain flour can be replaced with a gluten free blend or oat flour. Wholemeal flour works too, though the texture will be slightly denser.
• Cooking Oil: Coconut oil can be swapped for rapeseed oil, light olive oil or vegan butter.

If the batter feels too thick, simply add a splash more milk until it reaches a thick but pourable consistency.

More Than Just Breakfast

These pancakes are not just for mornings. They work as a post-workout meal, a high protein afternoon snack or even a lighter dessert option. You can batch cook them and reheat in a toaster or pan the next day.

Pancake Day might last 24 hours. Your pancake era does not have to.