Chocolate Protein Pancakes

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4.75 from 4 votes

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www.theconsciousplantkitchen.com

These super easy Fluffy Chocolate Protein Pancake recipe are made from plant-based protein powder and no eggs!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chocolate-protein-pancakes/ or scan the QR code here ➡️

Prep Time3

Cook Time12

Total Time15

Servings: Pancakes

Calories: 72.2kcal

Author: Carine Claudepierre

Equipment

Ingredients

2 teaspoons Apple Cider Vinegar or lemon juice
1 cup Soy Milk or non-dairy milk you love
3 tablespoons Dairy-Free Yogurt I used soy yogurt
¾ cup All-Purpose Flour or white whole wheat flour
⅓ cup Plant-Based Chocolate Protein Powder pea powder works the best (40g/1.4 oz)
2 tablespoons Unsweetened Cocoa Powder
½ teaspoon Salt
2 tablespoons Maple Syrup
1 teaspoon Vanilla Extract
1 tablespoon Baking Powder

US Customary - Metric

Instructions

In a mixing bowl, whisk soy milk and apple cider vinegar. Set it aside while measuring the remaining ingredients.
In another mixing bowl, whisk dry ingredients evenly: flour, protein powder, unsweetened cocoa powder, baking powder, and salt.
Stir the milk mixture into the bowl with the dry ingredients until a thick pancake batter forms with no lumps. Then, incorporate the maple syrup, yogurt, and vanilla extract. It should be pretty thick, and that's normal.
Warm a pancake griddle greased with a tiny bit of coconut oil over medium heat.
Scoop 2 tablespoons of pancake batter per pancake on the griddle and spread in a round shape. If the batter is too thick, thin it out by adding an extra splash of almond milk.
Cook the pancake for 2-3 minutes on low-medium heat until dry on the edges, then flip and cook an extra minute until it puffs.
Cool down on a wire rack and cook the remaining batter.
Serve with vegan toppings you love like peanut butter, maple syrup, chia jam.

Notes

Storage: Store leftovers for up to 4 days in an airtight container in the fridge or freeze and thaw at room temperature the day before serving. Rewarm on a hot pancake griddle or in a bread toaster.

Nutrition