Easy Vegan Recipe
Chocolate Protein Pancakes ▢ 2 tsp Apple Cider Vinegar ▢ 1 cup Unsweetened Almond Milk ▢ 3 tbsp Yogurt of Choice ▢ ¾ cup All-purpose Flour ▢ ⅓ cup Plant-based Chocolate Protein Powder ▢ 2 tbsp Cocoa Powder ▢ ½ tsp Salt ▢ 2 tbsp Maple Syrup ▢ 1 tsp Vanilla Extract ▢ 1 tbsp Baking Powder
Combine the almond milk and apple cider vinegar using a fork in a small mixing bowl to let the milk curdle for very fluffy chocolate protein pancakes.
Combine the dry chocolate protein pancakes in a large mixing bowl with a whisk until there are no more lumps: flour, protein powder, cocoa powder, baking powder, sugar, salt.
Pour the almond milk vinegar mixture into the dry chocolate protein pancakes ingredients and combine the batter with a whisk until it's thick and sticky.
Warm a large pancake griddle or crepe pan over medium heat and spray some coconut oil or use a paper towel to distribute it all over the pan.
Cook the Chocolate Protein Pancakes over medium heat for 2 to 3 minutes before flipping them for another minute of cooking on the other side.
Serve the chocolate protein pancakes immediately with a drizzle of melted vegan hot chocolate, maple syrup, or vegan huney, and fresh berries.
Prep Time: 3 minutes Cook Time: 12 minutes Makes: 10 Pancakes Calories: 72 kcal per Pancake