This post may contain affiliate links. Please read our disclosure policy.
If you are looking for the perfect pancakes recipe to impress at your next Mother’s Day brunch or simply fuel your morning with wholesome goodness, these vegan protein pancakes are exactly what you need. Stacked high with homemade blueberry chia jam and creamy coconut yogurt, this plant-based brunch idea is as nourishing as it is delicious. Whether you are hosting a spring brunch or treating mom to a special breakfast, this recipe checks every box.
Table of Contents
Why You Will Love This Recipe
- Completely plant-based and dairy-free
- Packed with plant protein from quinoa flour, ground almonds, and hemp seeds
- Naturally sweetened with banana and maple syrup
- The blueberry chia jam is quick to make and stores in the fridge for up to one week
- Perfect for brunch ideas, meal prep, or a wholesome mom breakfast
Equipment You Will Need
Having the right tools makes this recipe quick and stress-free. Here is what you will need:
- Blender – for blending the batter to a smooth, lump-free consistency
- Frying pan – a good non-stick pan ensures golden, evenly cooked pancakes
- Small saucepan (pot) – for cooking the blueberry chia jam
- Mixing bowls – for preparing the flax egg and other components
- Measuring cups and spoons set – for accurate ingredient portions
- Kitchen utensils – including a spatula for flipping pancakes
- Kitchen scale – to weigh flour, almonds, and blueberries precisely
Ingredients
For the Batter
| Ingredient | Quantity |
|---|---|
| Ground flaxseeds | 2 tbsp |
| Water | 6 tbsp |
| Ground almonds | 20g |
| Soya milk | 300ml |
| Quinoa flour | 200g |
| Medium banana, mashed | 1 |
| Maple syrup | 2 tbsp |
| Coconut oil (for frying) | As needed |
| Salt | A pinch |
For the Blueberry Chia Jam (makes 200ml)
| Ingredient | Quantity |
|---|---|
| Blueberries, mashed | 200g |
| Chia seeds | 2 tbsp |
| Maple syrup (to taste) | 1-2 tbsp |
| Lemon juice | 2 tsp |
For the Stack
| Ingredient | Quantity |
|---|---|
| Coconut yogurt (or Greek yogurt) | 100g |
| Pistachio nuts or pumpkin seeds, chopped and toasted | 1 tbsp |
| Hulled hemp seeds | 2 tsp |
| Mixed berries | To serve |
Step-by-Step Instructions
- Make the flax egg: In one of your mixing bowls, stir the ground flaxseeds with 6 tbsp of water. Set aside to soak while you prepare the jam. The mixture will thicken to an egg-like consistency.
- Cook the blueberry chia jam: Mash the blueberries with a fork directly in your small saucepan. Place over a low-medium heat and cook until syrupy and bubbling. Remove from the heat and stir in the chia seeds, maple syrup, and lemon juice. Allow to cool slightly, then transfer to a small jar. The jam will thicken further as it cools.
- Blend the batter: Add the ground almonds, soya milk, quinoa flour, mashed banana, maple syrup, and a pinch of salt to your blender. Check that your flax egg has become thick and gloopy, then add it to the blender as well. Blitz until smooth and thick. Use your measuring cups and spoons to ensure accurate portions.
- Cook the pancakes: Heat 1 tsp of coconut oil in your non-stick frying pan over a medium heat. Drop tablespoon-sized dollops of batter into the pan and cook for 2 minutes until the edges begin to brown and bubbles form on the surface. Once the pale batter turns a sandy color, flip each pancake with a spatula from your kitchen utensil set and cook for another 2 minutes until deep golden. Set aside and keep warm. Repeat with remaining batter, adding 1 tsp coconut oil per batch. You should yield approximately 16 pancakes.
- Build the stack: Divide the pancakes between two plates, layering with spoonfuls of blueberry chia jam and coconut yogurt between each layer. Finish with a generous dollop of yogurt and jam on top, then scatter with toasted pistachios or pumpkin seeds, hemp seeds, and fresh mixed berries.
Tips for Perfect Vegan Protein Pancakes
- Do not skip the flax egg: It is the binding agent in this recipe. Give it at least 5 minutes to gel properly before adding it to the batter.
- Use a ripe banana: A well-ripened banana adds natural sweetness and helps the batter hold together.
- Keep the heat medium: Too high a heat will burn the outside before the inside is cooked. Medium heat gives you that golden-brown finish every time.
- Make the jam ahead: The blueberry chia jam can be made the night before and stored in the fridge. It keeps for up to one week.
- Batch cook and freeze: These pancakes freeze well. Layer them with parchment paper and store in a freezer bag for up to one month.
- Weigh your ingredients: Using a kitchen scale ensures consistent results every time you make this recipe.
Serving Suggestions
These vegan protein pancakes are incredibly versatile. Serve them as the centerpiece of a Mother’s Day brunch spread alongside fresh fruit, mimosa recipes, and a pot of herbal tea. They also pair beautifully with a simple side of sliced strawberries or a drizzle of extra maple syrup for a more indulgent mom breakfast. For a spring brunch gathering, consider doubling the batch and setting up a pancake station where guests can build their own stacks.
Nutrition Highlights
This recipe is designed to deliver a meaningful amount of plant-based protein per serving. Quinoa flour is a complete protein source containing all nine essential amino acids. Ground almonds add healthy fats and additional protein, while hemp seeds contribute omega-3 fatty acids and further boost the protein content. Chia seeds in the jam provide fiber and antioxidants, and blueberries are rich in vitamins C and K. This stack is genuinely a nutrient-dense brunch option you can feel good about.
Frequently Asked Questions
Can I make vegan protein pancakes gluten-free?
Yes. This recipe already uses quinoa flour, which is naturally gluten-free. Just make sure the oats or any additional ingredients you add are certified gluten-free as well.
Can I replace soya milk with another plant milk?
Absolutely. Oat milk, almond milk, or coconut milk all work well in this recipe. Soya milk has a slightly higher protein content, but any unsweetened plant milk will produce great results.
How do I store leftover pancakes?
Allow the pancakes to cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat in a dry frying pan or in the oven for a few minutes. The blueberry chia jam keeps in the fridge for up to one week.
Can I add protein powder to this recipe?
Yes. You can add one scoop of unflavored or vanilla plant-based protein powder to the batter along with the other dry ingredients. You may need to add a splash more soya milk to maintain the right consistency.
What can I use instead of quinoa flour?
Oat flour or buckwheat flour are the closest substitutes in terms of texture and nutritional profile. Both are gluten-free options that will yield fluffy, tender pancakes.
Is this recipe suitable for kids?
Yes. The natural sweetness from banana and maple syrup makes these pancakes appealing to children. You can skip the hemp seeds and nuts for younger kids if needed.
Equipment List
- Blender
- Frying pan
- Saucepan / Pot
- Mixing bowls
- Measuring cups and spoons set
- Kitchen utensils
- Kitchen scale
If you found this recipe helpful, feel free to check out the kitchen equipment. Click on any url to view and purchase the product through our Amazon affiliate links at no extra cost to you. Your support helps us keep Deliciousavors.com running and bringing you great recipes!
PrintVegan Protein Pancakes with Blueberry Chia Jam : Easy Plant-Based Brunch Recipe
Fluffy vegan protein pancakes made with quinoa flour, ground almonds, and banana, stacked with homemade blueberry chia jam and coconut yogurt. A wholesome, plant-based brunch recipe perfect for Mother’s Day or any morning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 pancakes (2 servings)
- Category: Breakfast, Brunch
- Method: Stovetop, Blender
- Cuisine: American, Plant-Based
Ingredients
2 tbsp ground flaxseeds
6 tbsp water
20g ground almonds
300ml soya milk
200g quinoa flour
1 medium banana, mashed
2 tbsp maple syrup
Coconut oil for frying
Pinch of salt
200g blueberries, mashed
2 tbsp chia seeds
1–2 tbsp maple syrup (to taste)
2 tsp lemon juice
100g coconut yogurt
1 tbsp pistachio nuts or pumpkin seeds, chopped
2 tsp hulled hemp seeds
Mixed berries to serve
Instructions
1. In a small bowl, stir the ground flaxseeds with 6 tbsp of water. Set aside to soak until thick and gloopy.
2. Mash the blueberries with a fork in a small saucepan. Cook over low-medium heat until syrupy. Remove from heat and stir in chia seeds, maple syrup, and lemon juice. Cool and transfer to a jar.
3. Add ground almonds, soya milk, quinoa flour, mashed banana, maple syrup, and a pinch of salt to a blender. Add the flax egg and blitz until smooth and thick.
4. Heat 1 tsp coconut oil in a frying pan over medium heat. Drop tablespoon dollops of batter into the pan. Cook 2 minutes until edges brown and bubbles form. Flip and cook another 2 minutes until golden. Repeat with remaining batter to make about 16 pancakes.
5. Stack pancakes between two plates, layering with jam and yogurt. Top with remaining yogurt, jam, nuts or seeds, hemp seeds, and mixed berries.
Notes
The blueberry chia jam can be made ahead and stored in the fridge for up to 1 week.
Use a ripe banana for best flavor and binding.
Add a scoop of plant-based protein powder to the batter for extra protein.
Pancakes can be frozen for up to 1 month.