So Vegan Recipe Video

Chocolate Protein Pancakes

These chocolate protein pancakes are an indulgent breakfast (or more likely brunch) with a twist.


Pancake mixture:

  • 1/2 cup (40g) rolled oats
  • 3/4 cup (90g) plain flour
  • 2 tbsp hemp seeds
  • 2 tbsp chia seeds
  • 3 tbsp cocoa powder
  • 1 tsp baking powder
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • pinch of salt
  • 1 1/2 cups (370ml) soya milk

Chocolate tahini sauce:

  • 1 tbsp tahini
  • 2 tbsp maple syrup
  • 1/2 tbsp cocoa powder

For decoration:

  • 1 banana
  • 20g pistachio nuts, crushed

You’ll also need some coconut or vegetable oil for frying.


  1. Add all the ingredients for the pancake mixture to a blender. Blend until completely smooth, then pour the mixture into a measuring jug.
  2. Add a little oil to a frying pan or a skillet on a medium heat. Once the oil is hot, pour roughly 2 tbsp of the mixture into the pan to create a pancake roughly 10cm in diameter. Use the back of a metal spoon to smooth the edges into a circle if necessary. Fry for 2 minutes on each side.
  3. Repeat with the remaining mixture until you’re left with 10 pancakes, adding small amounts of oil when necessary.
  4. Meanwhile, prepare the tahini chocolate sauce by adding all the ingredients to a small bowl and stirring until smooth.
  5. Serve the pancakes with slices of banana, crushed pistachio nuts and the chocolate tahini sauce.

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