Pancake day might not be until March this year, but that doesn’t mean you can’t start practising with some vegan pancake recipes early!
Made with oat and buckwheat flour plus cocoa powder, this recipe creates delicious gluten-free chocolate pancakes, which are super simple to make.
Plus, they feature our Chocolate Pea Protein, making them a great protein packed post workout fix too.
Takes – 15 minutes
Serves – 1
40g buckwheat flour
10g chocolate pea protein
10g cocoa powder
10g oat flour
1 tsp baking powder
5g milled flaxseed or chia seed
160ml – 180ml almond or cashew milk
½ tsp apple cider vinegar
30ml maple syrup
30g cocoa powder
15g coconut oil, melted
60ml full fat coconut milk
Whisk together all batter ingredients. Start with 160ml of almond or cashew milk and add more to create a thick but pourable batter.
Heat a non-stick pan over a medium heat. Lightly grease with spray oil. Cook ¼ cup (60ml) measures of the batter to make 5 -6 pancakes. Allow to cook for 2 -3 minutes, flip and cook for 1 -2 minutes more.
For the sauce, whisk together all ingredients in a small pot, bring the boil and simmer for 2 – 3 minutes. Add a little HOT water if it gets too thick.
Store leftovers of sauce in the fridge for up to two days, reheat as needed in a pot or in short 20 second burst in the microwave.
Don’t forget to head to the Pulsin website for more great healthy ideas and suggestions!
Feeling inspired? How about signing up for Veganuary’s 31 day Vegan pledge?!