Get in the spirit of Pancake Tuesday (Shrove Tuesday for the purists) – without cheating on your diet – with these deliciously indulgent yet wholesome gluten-free, chocolate protein pancakes. Fluffy, rich, and subtly spiced with cinnamon and cocoa, they’re a treat that fuels as much as they satisfy. Each bite is a perfect balance of creamy almond milk, ripe banana sweetness, and a hint of maple syrup, while the toppings of Nutella, fresh strawberries, and toasted hazelnuts add a decadent finishing touch.
INSTRUCTIONS
Pancakes:
1 1/2 cups Gluten-Free Oats, blended into flour
1 tablespoon Cinnamon
1/4 cup vegan Chocolate Protein Powder
1 tablespoon Unsweetened Cocoa Powder
1/2 tablespoon Baking Powder
Pinch of Salt
1 tablespoon Pure Vanilla Extract
1 cup Plain Almond Yoghurt
2/3 cup Unsweetened Vanilla Almond Milk
1 prepared Flax Egg (1 tablespoon ground flax with 2 tablespoon unsweetened almond milk)
1 medium Ripe Banana, mashed
3 tablespoons Maple Syrup
1 tablespoon oil (optional)
Coconut Oil for cooking
To Serve:
15g (1 tablespoon) Nutella
2 cups of Strawberries, sliced
1/4 cup Hazelnuts, toasted and chopped
INSTRUCTIONS
- To create these delicious pancakes, start by mixing the oat flour, protein powder, cocoa powder,
cinnamon, baking powder and salt together in a bowl. In another bowl, combine the yoghurt, almond
milk, vanilla, flax egg, banana, maple syrup and hazelnut oil, if using. Add the wet mixture to the dry
and combine well to create your batter. - Heat some coconut oil in a non-stick frying pan over medium heat and add ¼ cup of pancake batter
to the pan. Cook until golden brown, and then flip to cook the other side. Repeat with the remaining
pancakes, keeping any finished pancakes warm in the oven. - To serve, layer the pancakes with piped Nutella and sliced strawberries. Then, top with the chopped
hazelnuts and your delicious pancake stack is ready to share! Alternatively, serve each pancake
separately and top each one with a drizzle of Nutella, sliced strawberries and a sprinkle of chopped
