Vegan Breakfast Recipes: Chocolate Protein Pancakes

These pancakes are suited for lazy Sunday mornings and breakfast in bed. They are perfect for Mother's Day brunch, served up with freshly sliced banana and maple syrup. They are a remedy for a stressful day at work or school or a sweet way to bookend a particularly successful week. In other words: these chocolate peanut butter protein pancakes are great anytime. In this recipe, I use hemp protein powder, but since hemp is an acquired taste, please feel free to use any plant-based protein powder you have on hand. Also, note that this recipe yields several servings; if you don't plan on finishing the batch, the pancakes will freeze well.

Vegan Breakfast Recipes: Chocolate Protein Pancakes

Recipe Type: Breakfast

YIELDS 12-14 pancakes

PREP TIME 10 min

COOK TIME 15 min

TOTAL TIME 25 min

2 cups flour
1/4 cup chocolate-flavored protein powder
1 tablespoon baking powder
1 tablespoon cocoa powder
3 tablespoons sugar
1/2 teaspoon salt
2 and 1/2 cups almond milk
1 teaspoon apple cider vinegar
3 tablespoons coconut oil, melted
1/4 cup peanut butter
Toppings
sliced banana
maple syrup
or topping of choice

Directions

1. In a large bowl, add the flour, protein powder, baking powder, cocoa powder, sugar, and salt and whisk until combined.
2. In a medium mixing bowl, whisk together almond milk and apple cider vinegar until the mixture becomes frothy. Then whisk in coconut oil and peanut butter.
3. Pour wet mixture into the dry mixture and stir until a batter forms.
4. Heat a thin coating of coconut oil in a large skillet over medium heat. Then, add 1/3 cup of pancake batter to skillet. When bubbles begin to form on the top of the pancake, use a spatula to flip it over and heat the other side until cooked through, about 1 minute.
5. Repeat until all the batter has been used up.
6. Serve topped with sliced banana, maple syrup, or other toppings of choice.

Also by Molly: Vegan Fennel and White Bean Hash

Easy Nectarine Pancakes for Lazy Sundays

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Photos: Molly Lansdowne