Chocolate Protein Pancakes (Vegan + GF)
Moist and tender vegan protein pancakes that are gluten-free and naturally sweetened. With 19g of plant-based protein per serving!
Ingredients
- 6 tbsp oat flour
- 2 tbsp white rice flour
- 1 tbsp almond flour
- 1 and 1/2 tbsp vegan chocolate protein powder
- 1 tbsp cocoa powder
- 1 tbsp coconut sugar if using unsweetened protein powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 6 tbsp almond milk
- 1/4 tsp apple cider vinegar
- 1/2 tsp vanilla extract optional
Instructions
- In a small mixing bowl, whisk together the oat flour, rice flour, almond flour, protein powder, cocoa powder, coconut sugar if using, baking powder, and baking soda.
- Pour in the almond milk and vanilla extract if using and whisk until smooth. Stir in the apple cider vinegar and whisk for a few seconds until just combined.
- Heat a teaspoon of oil in a large non-stick skillet over medium heat. Use a kitchen paper towel to rub the skillet with the oil.
- Pour about 1/4 cup of the pancake batter onto the skillet. Cook the pancakes until the edges appear dry and some bubbles are visible in the middle. Carefully flip the pancakes and cook for about 2 more minutes. Repeat with the remaining batter.
- Stack the pancakes on a plate and serve with a drizzle of maple syrup, banana slices, and chocolate chips!
Notes
- To make protein pancake mix: quadruple all the dry ingredients and whisk together in a mixing bowl. Transfer to a clean jar. When you want to make pancakes, add 1/2 cup and 3 tablespoons of the pancake mix to a mixing bowl. Add 1/4 cup and 2 tablespoons of almond milk and the apple cider vinegar.
- I used Orgain Chocolate Protein Powder, that has a nice flavor in my opinion. However it has a stevia aftertaste, so if you are not a fan of stevia, go with another one like Bob's Red Mill or Aloha.
Nutrition
Serving: 1 serving (5 pancakes) | Calories: 425 kcal | Carbohydrates: 70 g | Protein: 19 g | Fat: 11 g | Fiber: 11 g