Vegan Chocolate Protein Pancakes

vegan chocolate protein pancakes

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I get so many requests for protein pancake recipes but, honestly, they often don’t taste that good or actually have the texture of pancakes. Using a tablespoon or two of coconut flour with 6 eggs isn’t really my thing {how awful does that sound when you want a pancake?} and, for any vegan clients or those who don’t want eggs on eggs on eggs, a vegan option sounded like the right move in my recipe testing. So, I developed this recipe for vegan chocolate protein pancakes – and I even made a peppermint version for the holidays!
high protein pancakes for athletes

Vegan Chocolate Protein Pancakes: Ingredients & Toppings

Now, if you know me well, protein powders also aren’t really my thing. Do I use it once in a while? Yes. Do I think it should be in your diet every day? No. I’d rather you eat some real food, people! But, in moderation, I’m a fan of the brand Garden of Life. They’re a food based, raw, vegan supplement company that is both organic and Informed Choice certified. The latter means what is listed on their ingredients list is actually what you are getting – you aren’t also unintentionally consuming anabolic steroids or Rx drugs that you didn’t pay for in that protein! They also as a bonus add some probiotics which hey, may not help but definitely won’t hurt with everything researchers are finding out about our guts!

I tested these pancakes a bunch of times and finally hit perfection. I started with my favorite buckwheat pancake recipe and tweaked until it was just enough protein (but not too much), just enough chocolate, and the texture you actually want from a pancake!

The toppings I recommend really make it what it should be too but, I’ll let you contemplate other fun options too – just let me know what they are if they taste amazing! As you can see banana, peanut butter, and hemp seeds are my go-to. And a touch of cacao on top just gives an extra chocolate-y boost. YUM.
post workout pancakes

Post-Workout Pancakes

What’s even better about these vegan chocolate protein pancakes is that now I have a pancake option for breakfast if I have a hard workout on a Sunday. We pretty much always make pancakes on Sunday when we aren’t traveling (unless we make waffles) but usually make my others and wait a few hours before going for a hike or to the NAC. Now if we feel like being early birds, we can have a snack and then get the recovery we need from our pancakes instead of eggs being the only option (or scrambled tofu).

For a great balance of carbs, fat, and protein to recover from a workout, have two pancakes with 1/2 banana mixed in and top with peanut butter!

Peppermint Version

Swap half of the vanilla extract in the recipe below for peppermint extract and crush on all-natural candy cane into fine pieces. Sprinkle candy cane over pancakes while cooking and before flipping or, after pancakes are finished cooking. Enjoy!

Okay, here is the recipe – whip em up, enjoy some now, save some for later this week (or freeze) and tell me what your favorite toppings are on these or any pancakes!

vegan protein pancakes

vegan chocolate protein pancakes

Vegan Chocolate Protein Pancakes

These vegan chocolate protein pancakes offer everything you need for post-workout recovery, plus the fluffy pancake texture you crave.
Prep Time 3 mins
Cook Time 7 mins
Course Breakfast, Snack
Cuisine American
Servings 10 medium pancakes


  • 1 1/4 cup buckwheat flour (150 g)
  • 1/2 cup quick oats (40 g)
  • 1 large scoop Garden of Life chocolate protein powder
  • 1/4 cup cacao powder (I like Navitas naturals)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 flax eggs (2 tbsp ground flax mixed w/ 5 tbsp warm water)
  • 3/4 cup applesauce or pumpkin purée
  • 2 1/2 cups unsweetened almond or soy milk
  • 1 tbsp apple cider vinegar
  • 1 tbsp vanilla extract
  • chocolate chips (optional)


  • Make your flax eggs in a small ramekin or bowl by combining the 2 tbsp ground flax with 5 tbsp warm water and leaving to sit for 5 minutes.
  • Whisk together the dry ingredients in a medium sized mixing bowl.
  • Whisk the apple cider vinegar with the milk before incorporating the flax eggs and applesauce or pumpkin.
  • Slowly pour the dry into the wet as you gently whisk the ingredients together. Do not over-mix but be sure all dry ingredients have been incorporated. *If batter seems too wet, add 1 tbsp of flour at a time, up to 1/4 C extra.
  • Heat a Eco-friendly non-stick pan over low-medium (closer to medium on my stove) heat and lightly spray with an olive oil cooking spray.
  • Once heated, pour 1/2 Cup of the batter into the pan.
  • Add the chocolate chips if desired and any other add-ins such as bananas, berries, or chopped nuts now or after the pancakes are done.
  • Flip the pancake when you can see bubbles on top, cover the pan and remove from heat about one minute later.


To make gluten-free, choose one of Garden of Life's NSF gluten free certified products, or another NSF or Informed Choice certified brand. The newer containers have larger scoops than previously, so 40 grams is appropriate. 
*variability in flour needs may be due to ingredients and consistency of different protein powders.
Tried this recipe?Let us know how it was!


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