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Chocolate Almond Butter Protein Pancakes

Ingredients: Makes 8-10 pancakes

1 cup regular all-purpose gltuen-free flour

1 cup chocolate plant-based protein powder

1 tbsp baking powder

1/4 teaspoon salt

1 1/4 cup plant-based milk

1 tbsp lemon juice

1 tbsp vanilla

1 flax egg (3 tbsp water, 1 tbsp flax meal)

Oil to put on pan

2 tbsp almond butter

3 tbsp maple syrup


Fruit (I used strawberries & blueberries)


1. In a large mixing bowl, sift together the flour, protein powder, baking powder, and salt. Make sure all the dry ingredients are mixed together and evenly distributed.

2. Mix the plant-based milk and lemon juice together. This creates a slight buttermilk-like flavor.

3. Mix the plant-based milk, lemon juice, vanilla, flax egg together in a separate bowl then add to dry ingredients.

4. Stir until well combined. The batter will be on the thick side.

5. Heat a pan on medium heat and add oil to prevent sticking.

6. Use a 1/4 cup measure to scoop out the batter and place it in the pan. Use the back of a spoon to spread the batter a little to the desired thickness.

7. Let cook for about 2 to 3 minutes, until the sides begin to set and look firm and the bottom is turning golden. Flip and cook the pancakes on the other side for another 2 to 3 minutes.

8. To make the almond maple syrup, mix together the almond butter and maple syrup, serve on top of the finished pancakes.(make sure there is enough or the pancakes are pretty bland!!)

9. Add desired fruit for more flavor!


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