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Thick fluffy chocolate protein pancakes

Serves: 1

Ready in: Under 15 Mins

Quick Make Vegan Friendly

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!

Thick fluffy chocolate protein pancakes Recipe: Veggie


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.
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