A super easy Fluffy Chocolate Protein Pancake recipe 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 it in your account at: https://www.theconsciousplantkitchen.com/chocolate-protein-pancakes/
In a mixing bowl, whisk almond milk and apple cider vinegar and set aside while measuring the remaining ingredients.
In another mixing bowl, whisk dry ingredients evenly: flour, protein powder, unsweetened cocoa powder, baking powder, sugar, and salt.
Stir the almond milk mixture into the bowl with the dry ingredients until a thick pancake batter forms with no lump before incorporating 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 pancakes 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.
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.