In a large mixing bowl, combine the all-purpose flour, vegan protein powder, baking powder, and sea salt. Whisk the dry ingredients for about 1-2 minutes until there are no clumps.

Create a well in the center of your dry mixture and pour in the maple syrup along with 1 cup of water. Stir gently until just combined and let the batter rest for 5-10 minutes.

While the batter rests, heat a non-stick pan over medium-low heat. If desired, add a small amount of oil to prevent sticking.

Pour 1/4 cup of batter into the pan for each pancake. Cook for 3-4 minutes or until bubbles form on the surface.

Flip the pancakes and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.

Serve warm topped with fruits, maple syrup, or nut butter.