Thick Fluffy Chocolate Protein Pancakes

Recipe by Zena ScottCourse: BreakfastCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Simple gluten free chocolate protein pancakes. Made with oat and buckwheat flour, cocoa powder and Pulsin Natural Chocolate Protein which adds an instant light sweetness thanks to the inclusion of stevia.
These pancakes are my go to when I need a post workout chocolate fix. Topped with a quick chocolate sauce for some added indulgence!

Ingredients

40g buckwheat flour
10g Pulsin Natural Chocolate Protein
10g cocoa powder
10g oat flour
1 tsp baking powder
5g milled flaxseed or chia seedS
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

Directions

Whisk together all batter ingredients. Start with 160 ml 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. Lightly grease with spray oil. Cook ¼ cup (60ml) measures 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 ingredients in a small pot, bring the boil and simmer for 2 - 3 minutes. Add a little HOT water if it gets too thick.
Store leftovers of sauce in the fridge for up to two days, reheat as needed in a pot or in short 20 second burst in the microwave.