Vegan Chocolate Protein Pancakes

Vegan Chocolate Protein Pancakes (w/ mixed berry syrup)

Vegan Chocolate Protein Pancakes :: Two great things that have happened during quarantine 2020 has been the consistency of me working out and the inception of…

Sunday Pancake Day!

And at my husbands request, Vegan ‘Protein‘ Pancakes on Sunday Pancake Day.

But how do we add protein to our pancakes?

Before I answer this, I would like to first state that vegan pancakes, even the most traditional all purpose flour ones contain some protein–mostly from the flour and the non-dairy milk used.

We are going to add a little extra protein from vegan protein powder!

Which Vegan Protein Powders do we use?

My first piece of advice would be to use one that you can bear to drink on it’s own with a little non-dairy milk. My point is, you want to actually like the taste of it.

#2: My recipe does NOT contain any sugars added in to the batter so a protein powder that has some sweetness will be necessary.

My favorite Chocolate Vegan Protein Powders I have used in this recipe are:

  • Vega Essentials Chocolate
  • Orgain Creamy Chocolate Fudge
  • Optimum Nutrition Gold Standard Chocolate

The nutrition information provided in the recipe includes the Vega Essentials Chocolate Protein Powder. If you use a different protein, you will need to do your own calculations.

Is the Mixed Berry Syrup homemade?

YES!

Quick & Easy: You add maple syrup and fresh or frozen mixed berries to a small pot. Turn on low heat. Cover. The berries will release their juices in to the maple syrup. Yum!

Pour a couple tablespoons over your vegan pancakes.

Serve with the berries from the syrup. The berries that hold their shape most and look prettiest for garnish are the blueberries and blackberries. Strawberries will get mushy and lose their color.

I like to add a fresh strawberry on top or a sliced banana. Vegan chocolate chips are another fun garnish to make it a little more chocolatey.

Food Scale VS Measuring Cup

Straight up, to accurately calculate your macros, you will need a food scale.

The recipe I give you uses measurements for ease; however, if you have a food scale, you can make these vegan pancakes to suit your protein macro needs.

Use the following approach for your flour + vegan protein powder using a food scale,

Place a mixing bowl on your food scale. Zero out the weight in grams. In to the bowl add the amount of protein powder you would like. Calculate how many grams 1 cup of flour is then subtract the amount of the grams your protein powder is. This number is now how many grams of flour you add to the bowl.

Flour Grams = 1 cup flour grams – protein powder grams

Then, add the rest of the dry ingredients and follow the recipe as written.

Please be aware the more protein powder you use, the less cooked through your pancakes will be resulting in a little mushiness. We do not mind this but it can be noticeable.

I suggest using no more than 50 grams of protein powder. Also keep in mind, the recipe makes approximately 4 pancakes.

Who’s Hungry?!

Vegan Chocolate Protein Pancakes (with mixed berry syrup)

Recipe by Jen HortonCourse: BreakfastDifficulty: Easy
Servings

2

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

381

kcal

Mixed berries and Chocolate go together like Pancakes and Maple Syrup do. Why not put them all together and add a little extra Vegan Protein to the mix?

Ingredients

  • Vanilla Buttermilk
  • non-dairy milk, 1 cup (I used unsweetened soy milk)

  • apple cider vinegar, 1 tbsp.

  • vanilla extract, 1 tsp.

  • Dry Ingredients
  • vegan chocolate protein powder, 1/4 cup + 2 tbsp. (I used Vega Essentials)

  • all purpose flour, 1/2 cup + 2 tbsp.

  • baking powder, 1 tbsp.

  • salt, 1/2 tsp.

  • Maple Berry Syrup
  • maple syrup, 1/4 cup

  • fresh or frozen mixed berries, 1/4 cup (I use frozen)

Directions

  • In a small bowl, mix non-dairy milk and apple cider vinegar. Let sit for 5 minutes.
  • In a large bowl, mix all dry ingredients well.
  • Stir vanilla extract in to vegan buttermilk then pour in to the dry ingredients. Let sit for 10 minutes.
  • Meanwhile, add maple syrup, berries and a pinch of salt in to a small pot over low heat. Cover. Check on your syrup every couple minutes & stir around. When the maple syrup starts to simmer, leave on the stove but turn off the heat.
  • Pour about ½ cup of batter onto a nonstick pan or griddle over medium heat.
  • When the top begins to bubble, flip the pancake and cook a couple more minutes until done
  • Plate your pancakes. Pour 2 – 2 1/2 tbsp. of syrup on top. Add a couple cooked berries for garnish. Serve warm.

Notes

  • Macros: Cal 381 | Carb 64.5G | Prot 20G
  • To measure with a food scale, use the information in the body of this article.
  • Flour Grams = 1 cup flour grams – protein powder grams

Looking for more vegan breakfast recipes? Try my Famous Tofu Scramble! You can put it on it’s own, with veggies mixed in, in a breakfast burrito or in my Breakfast Tater Tot Casserole.

Leave a Reply