Chocolate Pancakes

Chocolate Pancakes

Serves 6 15 minute prep time

Pancakes aren’t just for Sunday mornings. With this recipe you can have fluffy chocolate pancakes, in 15 minutes flat, any day of the week.

Chocolate Protein Pancakes2


  • 1 serving Chocolate Vega® Clean Protein
  • ¾ cup gluten free oats
  • ¼ cup gluten-free all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ¼ cup applesauce
  • 1 Tbsp sugar
  • 2 Tbsp + 1 tsp coconut oil
  • 1 cup Silk® Unsweetened Almondmilk (option to use chocolate almond milk instead)
  • Topping:
  • Coconut oil

  • Maple syrup

  • ½ chopped apple
  • Chopped nuts (like walnuts, pecans)


  • In a blender, blend oats and Vega® Clean Protein until combined into a fine flour.

  • Place flour in bowl. Mix in gluten-free all-purpose flour, baking powder, cinnamon, salt and sugar.

  • In a separate bowl, combine apple sauce, almond milk and 2 tablespoons coconut oil.

  • Add wet to dry, careful not to over mix (small lumps are ok).

  • Set mix aside to allow baking powder to create air bubbles, for fluffier pancakes.

  • Heat pan on medium heat. Splash water on pan, if it sizzles, the pan is hot enough.

  • Drop 1/2 teaspoon coconut oil on pan and spread.

  • Drop spoonful of batter, cooking 3 to 4 pancakes at a time.

  • Cook until batter covered in bubbles, once bubbles start to burst and edges dry, flip.

  • Flip, cook for 2 to 3 minutes.

  • Repeat with remaining oil and batter.

  • Top with chopped apple, coconut oil and maple syrup.