Image by Sarah Wilkins

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Chocolate Vegan Protein Pancakes with VitaFiber™

Recipe by Sarah Wilkins | @no_excuses_chick

These chocolate vegan protein pancakes are not only delicious – they’re gluten-free, sugar-free, vegan, high-protein and low-fat, too! I just love them smothered with banana slices and melted peanut butter. Mmmm. The best part is, they will keep you full for hours without that lethargic feeling you get from too much sugar. When I made these, my daughters (two- and four-years-old) gobbled them right up and wanted more!

The two main ingredients for these chocolate vegan protein pancakes are cassava flour and pea protein isolate. You can totally use gluten-free all-purpose flour, regular all-purpose flour, sweet white sorghum flour, or oat flour in place of the cassava flour. I just like cassava flour because it’s grain-free and Paleo! The pea protein isolate can be substituted for any vegan protein powder (brown rice, hemp, or a combination). You can also use half a cup of additional flour if you don’t have any protein powder, and reduce the amount of water by three-quarters of a cup.

I used VitaFiber IMO powder as a binder in place of eggs or flaxseed. It worked so well it makes me want to try it in all the vegan things! For that sweet cocoa flavor, I added three tablespoons of unsweetened cocoa powder with one tablespoon of stevia-erythritol blend. Feel free to add any calorie-free sweetener to taste, or omit if your protein powder is more sweet.

The only other ingredients for these chocolate vegan protein pancakes are baking powder, coconut oil, and vanilla extract. The baking powder adds that “fluff factor,” while the coconut oil provides a decadent texture. You can also use a vegan buttery spread instead of coconut oil. The vanilla just adds richer flavor.

Here’s the recipe! I hope you’ll comment below if you try it 🙂

Makes 10 pancakes

  • 1 cup (120g) cassava flour
  • 1/2 cup (60g) chocolate pea protein
  • 3 tbsp. unsweetened cocoa powder
  • 2 tbsp. VitaFiber powder
  • 1 tbsp. stevia-erythritol blend (optional)
  • 2 tsp. baking powder
  • 1/4 tsp. salt (optional)
  • 2 cups + 2 tbsp. water
  • 1 tbsp. coconut oil, melted
  • 1/2 tsp. pure vanilla extract (optional)
  1. Whisk together dry ingredients (though salt) in a medium mixing bowl.
  2. Add wet ingredients (through vanilla), and let batter sit while you preheat your pancake griddle to 375 degrees F (medium-medium low heat).
  3. Coat your skillet with cooking spray and add batter one-quarter cup at a time to skillet, cooking about 3 minutes per side. Repeat until all the batter is used up.
  4. Top with sliced bananas, melted peanut butter, and chocolate sauce (I combined water, unsweetened cocoa powder and erythritol sweetener for mine). Or add toppings of choice!
Calories (per pancake, minus optionals): 85kcal, Fat: 1.8g, Sat. fat: 1.3g, Carbs: 13g, Fiber: 3g, Sugar: 0g, Protein: 5g, Sodium: 92mg
Calories (per pancake, including optionals): 86kcal, Fat: 1.8g, Sat. fat: 1.3g, Carbs: 14g, Fiber: 3g, Sugar: 0g, Protein: 5g, Sodium: 96mg