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“Love this recipe, I’ve made it a few times and it just works seamlessly, cooks up beautifully. Perfect!”
@haileybieber launched a new format on her Youtube Channel called what’s in my kitchen and kicked it off with some delicious-looking chocolate protein pancakes. Obviously, we instantly wanted to try it!
We’ve made a few changes to make it vegan, and you know I love to sneak in some extra nutrition. So we are using buckwheat flour which is my favorite for fluffy pancakes; it’s light but packed with nutrients! Hailey uses almond milk; we are swapping that for soy as it has 8g more protein per cup than almond milk.
We made a “flaxseed egg”, which is simply warm water and flaxseed combined. It has good binding properties, which makes it a great egg replacer in baking. We decided to skip the butter altogether and used a non-stick pan with a spray of oil.
It was my first time having chocolate pancakes, and I definitely enjoyed them for a change. They are perfect for a special breakfast and would be a great way to start the holidays.
And I love that they pack 10g of protein per pancake!
Disclaimer: it was my first time whipping coconut cream, and wow, it was delicious, but I would not recommend eating half a bowl in one serving ????
Hailey Bieber Protein Pancakes (But Vegan)
Equipment
Ingredients
- 1 tbsp ground flaxseed
- 2.5 tbsp warm water
- 1 cup (120 g) buckwheat flour
- 0.5 tbsp baking soda
- 0.5 tbsp baking powder
- 0.25 cup (27 g) chocolate protein powder
- 1.5 cups (354.88 ml) soy milk
- 0.5 tsp vanilla extract
- 0.25 cup (45 g) chocolate chips - or chopped dairy-free chocolate
- Maple syrup - banana, coconut whip cream for serving
Instructions
- Start by making a ‘flax egg’. Combine the ground flaxseed with warm water and let it sit for 5 minutes to thicken.
- In a mixing bowl, combine the buckwheat flour, baking powder, baking soda, and protein powder. Stir these dry ingredients until they are well mixed.
- Add the soy milk, vanilla extract, and chocolate chips to the dry ingredients. Stir until the batter is well combined, but be careful not to overmix.
- Heat a non-stick pan over low to medium heat and lightly spray it with oil. Pour approximately ¼ cup of batter onto the pan for each pancake.
- Cook each pancake for a couple of minutes until bubbles form on the top, then flip it over and cook for another minute. Repeat this process with the rest of the batter.
- Serve your protein pancakes topped with sliced banana, a drizzle of maple syrup, and a dollop of coconut whipped cream. Enjoy your healthy and delicious breakfast!
Video
Per Serving/Portion
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I loved these. I have been looking for more ways to get protein in the things I like to eat. I used spelt flour instead of buckwheat and I had to add a little more flour because my batter was too thin. Also added protein coconut yogurt on top instead of whip and it was the perfect addition! Thank you for sharing !
Amazing! Thank you for sharing Jasmine 🥰
are you counting 1 pancake as 1 serving?
Hi Megan, yes in this recipe 1 serving = 1 pancake 🙂
Love this recipe, I’ve made it a few times and it just works seamlessly, cooks up beautifully.
Perfect!
So happy to hear that 💚
Alternative flour?
I have not tried any other flour so can’t be 100% sure but you should get a similar result with plain flour 🙂