Vegan Chocolate Chip Protein Pancakes (Edit recipe)

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So fluffy & they won’t fall apart the second your fork dives in; the exact texture everyone wants in a pancake. Plus, these cozy pancakes are high in protein, low sugar, eggless & dairy-free. And no one would ever guess they’re egg-free. Pascha mini chocolate chips are the perfect size for these easy, delicious, banana-kissed pancakes that have been a family favorite for years.

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PREP TIME

10 minutes to 15 minutes

COOK TIME

5 minutes

INGREDIENTS

11

Serves: 4-8

Ingredients

1.75 cups Almond Milk, Unsweetened - Silk, I used unsweetened vanilla Silk almond milk
2 Tbsp Apple Cider Vinegar
1.75 cups All Purpose Flour
0.5 cup Vegan Protein Powder, I used Orgain Vegan Vanilla Protein Powder
4 tsp Baking Powder
1 pinch Salt
2 Tbsp Plant-Based Butter, Melted (plus more for greasing griddle)
2 tsp Pure Vanilla Extract
4 Tbsp Pure Maple Syrup
2 whole Banana, Medium-size; very ripe (mashed)
0.75 cup 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips (Bulk) - Pascha Chocolate Co.

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat electric griddle to 325°.
Whisk almond milk and vinegar in bowl to combine; allow to sit 10 minutes.
In medium bowl whisk to combine flour, protein powder, baking powder and salt. Add almond milk mixture, followed by melted plant butter, vanilla extract and maple syrup; stir to mostly combine.
Stir in mashed banana (it’s ok if there are a few small lumps; do not over-mix batter). Quickly stir in mini chips. Let sit 1-2 minutes.
Grease hot griddle with plant butter. For each pancake, drop 1/3 cup-fuls of pancake batter onto hot griddle. Once small bubbles appear, after about 2-3 minutes, flip pancakes over to continue cooking, about 2 minutes. Makes approximately 16 (4-inch) pancakes.

Notes

Once cooled, leftover pancakes can be placed in a large, resealable freezer bag to either freeze in a single layer for up to 2 months, or store in fridge for up to 5 days. Refrigerated pancakes can be popped in the toaster to enjoy as a quick before-school breakfast or after-school snack. They’re even delicious cold too; spread jam or vegan “Nutella” on them. Yum! Use your choice of nut-free, plant-based milk to make recipe entirely nut-free. Vegan. High protein. Plant-based. Egg-free. Dairy-free. Peanut-free. Low-sugar.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	784
Fat:	20 g
Carbohydrates:	100 g
Protein:	33 g
Cholesterol:	0 g
Sodium:	501 mg
Fiber:	12 g
Sugars:	35 g
Sugar Alcohol:	0 g
Calculated for total recipe.