Thick Fluffy Vegan Chocolate Protein Pancakes | Pulsin Guest Recipe

veganuary

It might not be Pancake Day, 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

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

Directions:

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?! 

Ready to take the Veganuary pledge?

Veganuary is the world's largest vegan movement, inspiring people to try vegan for January and throughout the rest of the year.