There’s a delightful way to enjoy breakfast while sticking to your health goals—by making Vegan Chocolate Protein Pancakes. As a passionate home cook, I love creating delicious, nutritious meals that are both satisfying and easy to prepare. These pancakes are perfect for anyone seeking a healthy start to their day, packed with plant-based protein and a rich chocolate flavor that will satisfy your cravings.
Before we investigate the recipe, let me share why I choose to make these pancakes vegan. A vegan diet can be beneficial for various health reasons, including lower cholesterol levels, reduced risk of chronic diseases, and improved digestion. Plus, using plant-based ingredients means we can support our planet by minimizing our carbon footprint. Now, let’s get cooking!
Ingredients:
- 1 cup of whole wheat flour
- 1/4 cup of unsweetened cocoa powder
- 1/4 cup of plant-based protein powder
- 2 tablespoons of maple syrup or agave syrup
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 cup of almond milk (or any non-dairy milk of your choice)
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of vanilla extract
To get started, I gather all my dry ingredients in a mixing bowl—whole wheat flour, cocoa powder, protein powder, baking powder, baking soda, and salt. This creates a fluffy base for my pancakes. In a separate bowl, I whisk together my wet ingredients: almond milk, apple cider vinegar, maple syrup, and vanilla extract. The vinegar and almond milk will create a vegan “buttermilk” that gives the pancakes a wonderful light texture.
Next, I slowly pour the wet ingredients into the dry ingredients, gently stirring until just combined. It’s okay if there are a few lumps; you don’t want to overmix. I recommend letting the batter sit for about five minutes. This will help the pancakes fluff up nicely when I cook them.
Now it’s time to cook! I heat a non-stick skillet over medium heat and lightly grease it with a bit of coconut oil. Once the skillet is hot, I pour about 1/4 cup of batter for each pancake. When bubbles start to form on the surface of the pancake (usually in about 2-3 minutes), I flip it over and cook for another 1-2 minutes on the other side until golden brown.
Once all my pancakes are cooked, I stack them high on a plate. You can serve your Vegan Chocolate Protein Pancakes with a drizzle of maple syrup, a sprinkle of vegan chocolate chips, or even some fresh fruit for added nutrition and flavor. These pancakes not only taste incredible but also fill you up with plenty of energy to power through your day.
Enjoy making and indulging in these fantastic Vegan Chocolate Protein Pancakes. They are a perfect example of how delicious and nourishing vegan meals can be!
Vegan Chocolate Protein Pancakes
Ingredients
- 1 cup of whole wheat flour
- 1/4 cup of unsweetened cocoa powder
- 1/4 cup of plant-based protein powder
- 1 teaspoon of baking powder
- 2 teaspoons of baking soda
- 1/4 teaspoon of salt
- 1 cup of almond milk (or any non-dairy milk of your choice)
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of vanilla extract
- 1/4 cup of batter for each pancake
Instructions
- In a large mixing bowl, combine the whole wheat flour, cocoa powder, plant-based protein powder, baking powder, baking soda, and salt.
- In a separate bowl, mix the almond milk, apple cider vinegar, and vanilla extract. Let it sit for a few minutes to curdle slightly.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease if necessary.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until the other side is set and slightly browned.
- Repeat with the remaining batter, adjusting the heat as necessary.
- Serve warm with your favorite toppings such as maple syrup, fresh fruit, or nut butter.
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