Chocolate Vegan Protein Pancakes.

Happy Tuesday 5th March! Or, better known as Pancake Day (Shrove Tuesday). But before we dive head first into this delicious recipe, I wanted to quickly talk about what Shrove Tuesday actually means.

It is the traditional feast day before the start of Lent on Ash Wednesday and always falls 47 days before Easter Sunday – hence why the date changes year on year. Lent begins on Wednesday 6th March and is a time of repentance, fasting and preparation for the coming of Easter.

(*Disclaimer : I won’t be repenting or fasting this year).

Now back to the pancakes.

Today’s motto is this: there is no such thing as too many pancakes! Breakfast, lunch and dinner, I hope you’re filling every meal with a delicious stack. Sweet or savoury.

My favourite meal of the day is breakfast. It’s something that is totally non-negotiable for me and is the ultimate form of self-care. Feeding and nourishing my body with foods that not only taste good, but also make me feel good. I always, always, always make time for it and pancakes tick all of those boxes. I’m not a granola-bar-and-go kinda girl!

If you also have a LOVE for breakfast and pancakes you’ll love these super-duper easy Chocolate Vegan Protein Pancakes. Best thing about them? They’re made totally in the blender. Meaning less washing up, less cleaning up, less time from pan-to-fork-to-mouth.

I topped mine with maple syrup, chunky granola and fruit, but feel free to top yours with whatever your pancake-loving heart desires! dEATs below!

Serving Size.

Makes 6 mini pancakes.

Ingredients.

• 50g Oats
• 10g Free Soul Chocolate Vegan Protein
• 1/2 tsp. Baking Powder
• 1/2 Banana
• 50-100ml Soy/ Almond Milk (gauge with consistency of batter)

Toppings.

• Banana
• Strawberries
• A sprinkling of Eat Natural Low Sugar Granola
• Bulk Powders Sugar Free Maple Syrup

Method.

1. Pre-heat a large frying pan on a medium heat, cover with coconut fry light.
2. In a blender or food processor, add all ingredients (excluding toppings of course).
3. Blend until completely smooth, adding more milk if necessary.
4. Let the batter sit for 5 minutes.
5. Spoon the mixture into the pan to form each pancake.
6. Cook on one side until bubbles begin to form, about 3-5 minutes. Flip, then cook for a further 3-5 minutes.
7. Serve with a sprinkling of granola, banana, strawberries and maple syrup.
8. Enjoy!

Not vegan? Fear not. I’ve got another delicious pancake recipe for you to try – Chocolate and Coconut Protein Pancakes. Let me know what you end up cooking and creating!

Amy xo.