Thick Vegan Chocolate Protein Pancakes
These extra thick, vegan chocolate protein pancakes are amazing. You’ll need just a few basic ingredients to make them and they’re oil-free, sugar-free and gluten-free.
- Vegan protein powder. You’ll need some vegan chocolate or vanilla protein powder to make these. I used North Coast Naturals Vege Pro-7. I also like SunWarrior, Iron Vegan and Vega. Note the amount used is 30 grams so adjust as needed based on the suggested serving size of the brand you’re using. (Purchase an inexpensive kitchen scale here for best results with my recipes).
- Chickpea flour. Chickpea flour, besan or garam flour is my go-for for gluten-free vegan pancakes. It’s inexpensive, fairly easy to find and high in protein and fibre. If you can’t find it in your area, you can buy it on Amazon here.
- Baking powder. You’ll need baking powder to create the epic fluffy thickness of these pancakes.
- Cocoa powder. To make these chocolate protein pancakes, I used 2 tablespoons of cocoa powder. Raw cacao powder would also work if you want the extra nutrition. I would have used cacao powder but I didn’t have an on hand, so it was regular cocoa powder for this one.
- Optional stevia. I added an extra 1 tsp of unprocessed stevia to sweeten these up a bit more. The protein powder does add some sweetness you this is optional but I prefer the extra sweetness with the bitter cocoa powder.
WHAT IS CHICKPEA FLOUR?
Chickpea flour, also know as gram, besan or garbanzo bean flour, is made from ground dried, raw chickpeas. Chickpea flour is a staple in many different cuisines around the world but has been gaining popularity in North American with the rise of gluten-free cooking and baking. From traditional Italian and French socca, to Indian sweets and crepes, chickpea flour dishes can be found in South Asian, Middle Eastern and Southern European cultures, among others.
Chickpea flour can be used as a binder in baking, in pancakes and crepes, vegan frittatas and omelettes, as well as in savoury dishes like stews and soups.
Best Chickpea Flour
I’ve noticed some difference in brands so you may need to shop around for one you like. The flavour tends to vary. I use a generic brand from my local natural food store but I’ve used Bob’s Red Mill before with success. I haven’t tried any other brands but I’d suggest looking for something very light yellow in colour, very fine consistency and a faint beany smell…lol, sounds so good, doesn’t it.
There’s not much to this recipe but here are some tips on protein pancake success:
- Make sure you pre-heat the pan over medium-high heat.
- Use a good non-stick pan and/or some non-stick cooking spray. I love this avocado oil cooking spray.
- Mix the dry ingredients well before adding the water.
- Don’t add too much water. 3/4 cup is the exact right amount for best results, so measure accurately.
- Don’t over mix the batter. Fold it together gently until everything is wetted but don’t over do it. If there are a few bits of flour left over, that’s ok.
- Let the batter rest for 5-10 minutes before cooking.
Best Protein Pancake Toppings
Here are my favourite toppings for these pancakes:
- Heated up frozen berries. To make these, just add sliced or whole frozen strawberries, raspberries, cherries or blueberries to a small pot and cook until ooey and gooey, mash them up a bit and use them to top your pancakes. You can also do this in the microwave.
- Sliced banana or apple.
- Almond butter. I like to add a tiny bit of water to my nut butter to thin it out a bit so it’s more of a sauce. You can also blend it with dates for a special treat.
- Tahini. My favourite tahini is runny, drippy, smooth and creamy making it the perfect drizzly pancake topping.
- Coconut butter. If you haven’t had pancakes with coconut butter, you haven’t lived. Since store-bought coconut butter is so pricey, I like to make my own by blending coconut flakes until smooth and creamy. This is easily done in a Vitamix using the tamper to things moving. You can also use a food processor, it will just take a bit longer.
- Nuts. I like a few crushed walnuts or pecans but any nuts work.
- Pure maple syrup. I don’t go all out with added maple syrup very often but it is amazing for a special treat.
- Date caramel. To make date caramel, simple soak dates in hot water for 15 minutes and then blend until smooth. I think to add a bit of light coconut milk and a pinch of sea salt for more flavour.
More Vegan Pancake Recipes
I’ve grown quite the collection of vegan pancake recipes over the years so if you like these ones, you’ll have to check these out too:
- Vegan Chickpea Flour Pancakes
- Vegan Carrot Cake Pancakes
- Gluten-Free Vegan Pumpkin Pancakes
- Vegan Quinoa Flour Pancakes
- Vegan Buckwheat Pancakes
- 4-Ingredient Fluffy Vegan Protein Pancakes
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- Heat a non-stick pan over medium-high heat.
- Add all of the dry ingredients to a bowl and mix well.
- Add the water and gently fold together until all the dry ingredients are wetted. The batter will be very thick, this is perfect.
- Let the batter rest for 5 minutes.
- Spray the pan with a little non-stick cooking spray, then use a spoon to scoop the batter into the pan to form 5-6 small pancakes or 3-4 large ones. You’ll have to use the spoon to spread it out as the batter is so thick.
- Cook until the edges of the pancakes look dry and firm, this should take just a few minutes. Flip and cook for 1 more minute then they’re ready to enjoy.
- Serving Size: 1 batch
- Calories: 377
- Sugar: 7 g
- Fat: 7 g
- Carbohydrates: 50 g
- Fiber: 14 g
- Protein: 36 g
Keywords: gluten-free vegan protein pancakes, chocolate protein pancakes