There’s something about a stack of warm, fluffy pancakes that just feels like comfort—but these Maple Cookie Protein Pancakes are our elevated take on your Sunday morning staple. Made with our Maple Cookie Nut Butter and packing over 25 grams of protein per serving, they’re the kind of breakfast that feels indulgent while also being packed with simple ingredients that actually keep you full and energized.

These pancakes are also perfect for meal prep—make a batch ahead of time and reheat throughout the week for an easy, nourishing breakfast in minutes. And if you’re looking to make someone feel extra special, these pancakes double as the ultimate breakfast-in-bed moment—especially for Mom.

Maple Cookie Protein Pancakes

Makes 2 servings (6 pancakes)

Ingredients 

• 2 large eggs
• ⅔ cup almond milk (or preferred plant-based milk)
• ½ cup dairy-free Greek yogurt
• 2 Tbsp Maple Cookie nut butter
• 1 tsp vanilla extract
• 2 tsp baking powder
• ½ cup oat flour
• 1 scoop vegan protein powder (we’re using the brand Truvani here)
• For toppings: fresh fruit, a drizzle of maple syrup, and an extra spoonful of nut butter

Directions

1. Heat a medium skillet or griddle over medium heat and lightly grease with coconut oil.
2. In a large mixing bowl, whisk together the eggs, almond milk, dairy-free Greek yogurt, nut butter, and vanilla extract until the mixture is smooth and well combined.
3. Add in the remaining dry ingredients and mix until a smooth batter forms. If the batter is too thick, add more almond milk in 1 Tbsp increments until desired consistency. 
4. Once the pan is hot, scoop about ¼–⅓ cup of batter onto the surface for each pancake. Cook for 1–2 minutes, or until small bubbles begin to form on the top and the edges start to set. Flip and cook for another minute, until golden and cooked through.
5. Transfer the pancakes to a plate and repeat with the remaining batter.
6. To serve, stack your pancakes and finish with your favorite toppings, a generous spoonful of Maple Cookie nut butter, and a drizzle of maple syrup. Enjoy!