These Vegan Chocolate Protein Pancakes are so delicious, they will remind you of rich, chocolatey cake! They are SO good, yet are oil-free, gluten-free and healthy plant-based breakfast!
VEGAN CHOCOLATE PROTEIN PANCAKES
You are all in for a real chocolate treat today! These vegan and gluten-free chocolate protein pancakes are fantastically delicious! Like, I was moaning while devouring them, haha.
When I’m not in the mood for the best ever tasting vanilla fluffy vegan pancakes, I’ll be making these for a healthy vegan breakfast.
For the plant-based protein, I used my favorite ever vegan protein powder by Sprout Living. This is the ONLY protein powder I’ve used for years. They have the cleanest ingredient lists, no artificial flavors, gums, “natural flavors” or chemical garbage.
Also, it tastes the best I’ve ever tried, too. The flavors are incredible and the texture leaves no weird chalky taste. Many of you have become huge fans of their protein powders too. I tried the chocolate for the first time recently and nearly died at how delicious it was straight out of the bag, lol. Both my daughter and I were sticking our fingers in the bag and tasting it.
If you order any of their products, you can save 20% by using my code “thevegan8”!
I also use their vanilla protein powder for these delicious Snickerdoodle Cookie Protein Bites.
BUCKWHEAT FLOUR
Despite the name, buckwheat is not made from wheat. It is gluten-free and is actually a grain-like seed. They are hard and crunchy and when cooked, they are chewy like rice or farro. They are high in fiber, with good quality plant-based protein and what helps to give an amazing texture and flavor to these gluten-free protein pancakes.
HOW TO MAKE VEGAN CHOCOLATE PROTEIN PANCAKES
Step 1: Mix the dry ingredients.
Step 2: Add the wet ingredients.
Step 3. Whisk gently until smooth. The batter will be thick and a bit gooey. The gooey texture comes from buckwheat flour, but do not worry, the cooked pancake are not at all gooey, they are soft, moist and a perfectly cooked texture. Don’t be tempted to add more liquid or that can add too much moisture and make the pancakes dense/undercooked in the middle.
Step 4: Let the batter sit 10 minutes, without exception. Cooking the batter immediately will result in the center being dense and undercooked. Letting the batter rest allows the baking powder and starch to absorb well, so you get fluffy results. Adding batter to a pan that isn’t hot, also will not cook them through as well. Do not skip this step.
Step 5: I like to use an ice cream scoop for perfect size pancakes, but if you don’t have one, use a 1/4 measuring cup. Cook the first sides of the pancakes for about 4 minutes, until the top is looking dry all over and a few bubbles have formed. Don’t flip them over too soon before they are looking dry on top or the centers won’t cook through.
MORE VEGAN PANCAKE RECIPES
- Gingerbread Pancakes
- Gluten-free Gingerbread Pancakes
- Fluffy Vegan Whole Wheat Pancakes
- Vegan Peanut Butter Pancakes
- Fluffy Vegan Blueberry Pancakes
- Vegan Sweet Potato Pancakes
- Vegan Gluten-free Pumpkin Pancakes
- Vegan Gluten-free Buttermilk Pancakes
Vegan Chocolate Protein Pancakes (Gluten-free!)
Ingredients
- 1/4 cup (40g) raw buckwheat flour (please see post for info, don't use toasted, it is too strong!) SEE NOTES below for sub info
- 1/4 cup (28g) superfine blanched almond flour
- 2 tablespoons (16g) cornstarch
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon fine sea salt
- 1 tablespoon (6g) unsweetened cocoa powder
- 3 tablespoons (27g) Sprout Living "Chocolate Maca" protein powder (SEE NOTES below)
- 1/2 cup + 2 tablespoons (150g) room temperature unsweetened almond milk (I use the Malk brand, it's so creamy and amazing and no additives)
- 1 1/2 tablespoons (30g) pure maple syrup or agave
- 1/2 teaspoon vanilla extract
- I use this scale.
- I use this nonstick pancake griddle. It is amazing.
If you order any of their products, you can save 20% by using my code "thevegan8"
NOTE
- Just like with baking, I always strongly encourage the use of a scale with pancakes. Pancakes, since they are cooked so quickly and are vegan, getting precise measurements is so important so that the texture turns out right. You do NOT need to even use cups to compare the weights, just use the scale, bowl and my gram weights listed.
Instructions
- I make my own raw buckwheat flour in my Vitamix. It only takes a few seconds and is much easier than trying to find the right kind of buckwheat flour. Additionally, if making homemade, (see picture above in the post) make sure you are not using toasted buckwheat, as the flavor will be overpowering. To make, simply add about a cup of buckwheat groats to the Vitamix and blend, starting low, increasing to high, for several seconds until completely fine. Measure out 40 grams only for the recipe. If using store-bought buckwheat flour, it is important to use the beige light-colored buckwheat flour and not the gray-colored one. That texture and flavor is too strong.
- To a large bowl, whisk together the dry ingredients.
- Add the liquids and whisk gently until smooth. The batter will be thick and a bit gooey. The gooey texture comes from buckwheat flour, but do not worry, the cooked pancakes are not at all gooey, they are soft, moist and a perfectly cooked texture. Don't be tempted to add more liquid or that can add too much moisture and make the pancakes dense/undercooked in the middle.
- Let the batter sit 10 minutes, without exception. Cooking the batter immediately will result in the center being dense and undercooked. Letting the batter rest allows the baking powder and starch to absorb well, so you get fluffy results. Adding batter to a pan that isn’t hot, also will not cook them through as well. Do not skip this step.
- While the batter rests, at the same time, preheat the pancake griddle or stovetop pan over medium-low heat, closer to low heat, so that the pan is nice and hot once the batter is ready.
- I like to use an ice cream scoop for perfect size pancakes, but if you don’t have one, use a 1/4 measuring cup. Smooth out the tops if needed. Cook the first sides of the pancakes for about 4 minutes, OR until the top is looking dry all over and a few bubbles have formed. Don't flip them over too soon before they are looking dry on top or the centers won't cook through.
Notes
Nutrition
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Haven’t made them yet but I will, no fats of any kind thats for me, thanks for sharing.
Hope you love them, thank you Kim!
Hi Brandi!
Would this be a good buckwheat to use: https://www.bobsredmill.com/organic-buckwheat-flour.html
Yes, it looks like the beige color (not the gray) so I think it should be fine!
Thanks for the reply! Btw: Would this recipe be 1 serving for you?
No, haha, it makes 5 large pancakes, so I split them with my daughter for breakfast!
These are delicious! I used oat flour in place of buckwheat due to inventory, but still turned out well. Very filling.
Woohoo, so glad you loved them Shelley! Oat will make them more dense, I tested a batch with oat as well, but so happy to hear you still loved them!
These pancakes are so delicious that I make them about twice a week. I used a different protein powder, though. There is no way I can eat just two! Brandi’s Apple Crisp is phenomenal, too, so I swap each of these for breakfast through the week. You won’t be disappointed.
I made them as recommended and the flavor is amazing!! I feel like a child again having chocolate pancakes! My only dilemma is – they keep ending up dense, even with the buckwheat flour and using a scale. Any tips? I think I may be over- whisking, or maybe I need to let the batter sit for longer than 10 mins? I am debating adding a little more baking powder if all else fails… these are so worth perfecting so I will keep trying! Thanks Brandi for all the food yumminess 🙂
Hi Mel! Hmmm odd. What area do you live in? Yes, try letting it sit more like 15 minutes and maybe another 1/2 teaspoon baking powder. Just not too much or it’ll taste off. Are you changing any of the ingredients? What protein powder are you using?
Right?? I’ve followed other of your recipes step by step and they turn out beautifully- this one has stumped me! Hmm well I use store bought buckwheat flour – it’s the light one, not gray – and I usually forget to pull out the milk in advance so I just weigh it out and then microwave for 15 seconds. Maybe it’s too warm? And I use the chocolate epic protein powder! I do live in the middle of the east coast where the weather fluctuates, but I don’t know enough about weather and baking lol
Yeah, I would try the extra baking powder and letting it sit a bit longer and see if that helps! Also, could be the almond flour if it’s not superfine, it could make them more dense. Don’t worry about heating up the milk, skip that part!
Ohh. Ok wonderful, I’m going to try those tips next time! I did check just now and my almond flour does say super fine… I was almost hoping that was my problem. Nevertheless, thank you Brandi for helping me troubleshoot! Here’s to hoping the next batch is the winner