High Protein Chocolate Pancakes

Name: High Protein Chocolate Pancakes
Prep time: 5 min
Cook time: 10 min
Yield: 6
Cuisine: British
Ingredients: Pancake Ingredients:; 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; Sauce Ingredients:; 30ml maple syrup; 30g cocoa powder; 15g coconut oil, melted; 60ml full fat coconut milk

Pulsin

Whether it’s Pancake Day or you want to upgrade boring breakfasts, you need to try these vegan protein pancakes!

Made with oat and buckwheat flour plus cocoa powder, this easy recipe creates delicious gluten-free chocolate pancakes, which are super simple to make.

Plus, they feature Chocolate Pea Protein, making them a great protein-packed post-workout fix too.

Prep time: 15 minutes

Servings: 6

Did you like this recipe? Check out these vegan matcha pancakes too!

Ingredients

Pancake Ingredients:

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

Sauce Ingredients:

30ml maple syrup

30g cocoa powder

15g coconut oil, melted

60ml full fat coconut milk

Method

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.

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