I like pancakes, and these pancakes like me. Sweet deal.


I like breakfast, I however do not like getting up in time to eat breakfast hence my daily smoothie morning consumption.

This week however I was in a productive mood (it happens sometimes) and I made these awesome pancakes. I made enough to last for a few days so I can eat them before work (I had to wait until Jed had his breakfast then say ‘Ohhh you have had your breakfast already? Shame. I just made pancakes. Oh well I will just have them tomorrow…)

Anyway best bits about the pancakes nutritiony wise.
They high in protein (good news. This will keep me full for longer.)
They are chocolate (best news ever, also cacao is high in magnesium)
They are gluten free, dairy free and vegan (helpful to know)
They are tasty (most important).

Ingredients: (This makes a lot – I made more because I am tall and I think that means I can eat twice as much).

½ cup pea protein ( I used Vital protein vanilla – good quality pea protein)
½ cup brown rice flour (You could use buckwheat, oat or normal flour if you wanted. – Coconut flour is too absorbent.)
1 mashed banana (Try All Good bananas they are fair-trade, organic and awesome)
½ tsp baking powder
2 tbsp cacao powder
4-5 tbsp melted coconut oil
Enough water to make it into a batter (that’s not so helpful I know. But just slowly start adding water while mixing. You can then decide how thick or thin you want your pancakes).

Mix everything together and fry in a pan with coconut oil.
I topped mine with cacao nibs, maple syrup and Oob berries. Super tasty.

Another option for savoury fans out there:
Drop out the cacao powder and then top with:
1 tbsp tahini and 1 tsp lemon juice mixed together, handful of seeds and nuts
Chopped lettuce, crumbled feta, pumpkin seeds
Maple syrup, banana and feta (goooood).

The good thing about the recipe is that you can add in whatever you want;
Lemon zest, coconut, cumin seeds, poppy seeds, fruit etc

Pancakes everyday you say? Yep – you’re welcome.

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