Homemade High-Protein Pancake Mix

A plant-based pantry staple for flexible, protein-forward breakfasts

Yield: 18 servings

Serving size: ½ cup dry mix

This homemade pancake mix is a plant-based, high-protein staple designed to be both practical and adaptable. The base mix provides a solid protein foundation, with additional protein coming from a full serving of plant-based protein powder added to the batch.

I like keeping this mix in my weekly toolkit because it works as a reliable building block for high-protein breakfasts. The mix pairs best with vanilla or neutral-flavored protein powders, and the amount of protein per serving will vary depending on the brand and serving size used. Organic cane sugar is optional and can be included or omitted based on taste preferences and nutrition goals.

Ingredients (Dry Mix)

• 4½ cups (540 g) oat flour

• 3 cups (300 g) chickpea flour

• 1½ cups (180 g) vital wheat gluten

• ½ cup (105 g) organic cane sugar (optional)

• 3 tablespoons baking powder

• 1½ teaspoons fine sea salt

• 1 tablespoon ground cinnamon

• 1 serving plant-based protein powder(This may be 1 or 2 scoops depending on the brand; vanilla or neutral-flavored recommended)

Instructions

1. Add all dry ingredients to a large mixing bowl.

2. Whisk thoroughly until the mixture is fully combined and uniform, breaking up any clumps from the protein powder.

3. Transfer the mix to an airtight container and store at room temperature.

To Make Pancakes (Per Serving)

• ½ cup dry mix

• ⅓–½ cup milk or water

• Whisk the dry mix and liquid together until smooth.

• Let the batter rest for 2–3 minutes.

• Cook on a lightly greased skillet or griddle over medium heat, 2–3 minutes per side, until golden and set.

Notes

• Protein content will vary depending on the protein powder brand and serving size used.

• For waffles, stir 1 tablespoon oil into the batter before cooking.

• Store the dry mix in an airtight container for up to 1 month, or refrigerate for longer freshness.