High-Protein Vegan Baked Pancake

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This high-protein vegan baked pancake is the perfect balance of cosy comfort and smart nutrition. Instead of standing at the stove flipping pancakes, everything bakes together into a fluffy, sliceable traybake that feels like a warm, indulgent treat while still being packed with nourishing ingredients. Made with oat flour, dairy-free yoghurt and protein powder, it delivers a satisfying boost of plant-based protein to keep you fuller for longer, support energy levels, and make breakfast feel exciting again. The bursts of raspberry add brightness and natural sweetness, while the vegan white chocolate brings that dessert-like moment that makes healthy eating feel joyful, not restrictive.

It’s also ideal for meal prep, which makes life so much easier. One bake gives you multiple ready-to-go portions that store beautifully in the fridge, so breakfast or snack time is sorted for days. No cooking every morning, no clean-up, and no thinking required – just grab, eat, and enjoy. Completely dairy-free, egg-free, and fully vegan, it suits a plant-based lifestyle without compromising on flavour or texture. Whether you enjoy it warm and gooey or chilled straight from the container, this baked pancake is proof that convenient food can still be nourishing, protein-packed, and seriously delicious.

Why you will love this recipe

• Fluffy, sliceable baked pancake with a cosy, dessert-like vibe
• Packed with plant-based protein to keep you fuller for longer
• Completely vegan, dairy-free, and egg-free
• Super easy – no flipping pancakes, just bake once and done
• Perfect for meal prep with multiple ready-to-go portions
• Stores beautifully in the fridge and reheats well
• Balanced with sweetness, raspberries, and creamy vegan white chocolate
• Ideal for busy mornings, snacks, or a nutritious sweet treat

Key ingredients

• Unsweetened soy milk
• Oat or spelt flour
• Vegan yoghurt
• Coconut oil
• Cinnamon
• Raspberries
• Vegan white chocolate
• Baking powder
• Baking soda
• Maple syrup
• Ground flaxseed
• Vegan vanilla protein powder
• Vanilla extract
• Salt

How to make this recipe

Start by preheating your oven to 180°C / 350°F and lining one large baking dish (or 3 small baking dishes fi you’d like containers ready-to-go for meal prep) with baking paper or oil to prevent sticking.

This recipe is beautifully simple because everything comes together in just two bowls. In a large mixing bowl, whisk together the wet ingredients – dairy-free milk, vegan yoghurt, maple syrup, vanilla, and melted coconut oil. This creates a smooth, creamy base that keeps the baked pancake moist and tender. In a separate bowl, combine the dry ingredients including oat flour, protein powder, flaxseed, baking powder, baking soda, cinnamon, and a pinch of salt. Mixing these separately first helps the batter bake evenly and ensures you get that fluffy pancake texture.

Next, pour the dry ingredients into the wet mixture and gently stir until just combined. The batter should be thick but spreadable. Sprinkle raspberries and chocolate across the top – this makes every slice look and taste amazing.

Bake in the oven for 25–35 minutes, depending on your oven, until the top is golden, the centre feels set, and it springs back when lightly pressed. Allow it to cool before slicing so it holds its shape. Once cooled, simply cut into three generous portions and store in containers for easy, high-protein vegan meal prep that’s ready whenever you are.

Tips for perfecting this recipe

Use a barista-style or high-protein plant milk like soy or pea milk for the creamiest texture and extra protein boost.

Don’t overmix the batter – stir until just combined to keep the pancake light and fluffy, not dense.

Sprinkle over the fruit and chocolate gently to avoid breaking the raspberries and keep those beautiful bursts of flavour intact.

Line your baking dish well with parchment paper or oil for easy removal and clean slicing.

Check for doneness early around 25 minutes-ovens vary, so watch for a golden top and a springy centre.

Let it cool completely before slicing so the baked pancake holds together well and slices cleanly.

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