Thick fluffy chocolate protein pancakes
Ready in: Under 15 Mins
Simple, gluten-free, and plant-based, these chocolate protein pancakes are made with oat and buckwheat flour, cocoa powder and Pulsin's chocolate-flavoured pea protein powder, which adds a light sweetness thanks to the inclusion of stevia. These pancakes are perfect for when you need a post-workout chocolate fix, topped with a quick chocolate sauce for some added indulgence!
For the pancakes:40g buckwheat flour
10g Pulsin Natural 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
For the sauce:30ml maple syrup
30g cocoa powder
15g coconut oil, melted
60ml full fat coconut milk
- Whisk together all of the batter ingredients. Start with 160ml of almond or cashew milk and add more to create a thick but pour-able batter.
- Heat a non-stick pan over a medium heat and lightly grease with spray oil. Cook 60ml (¼ cup) 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 of the ingredients in a small pot, bring to the boil and simmer for 2-3 minutes. Add a little hot water if it gets too thick.
- Store leftovers of the sauce in the fridge for up to two days, reheating as needed in a pot or in short 20-seconds burst in the microwave.