Cookies and Cream Protein Pancakes

Jessica CarterBreakfast, Desserts, Food, RecipesLeave a Comment

These Cookies and Cream Protein Pancakes are fluffy, sweet, and deliciously chocolaty thanks to PlantFusion vegan protein powder and homemade chocolate sauce.

Cookies and Cream Protein Pancakes
Votes: 1
Rating: 5
You:
Rate this recipe!
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Servings
8 pancakes
Servings
8 pancakes
Cookies and Cream Protein Pancakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
8 pancakes
Servings
8 pancakes
Ingredients
Pancakes
  • 1 packet PlantFusion Cookies & Cream Complete Protein Powder
  • 1 1/2 cups Bisquick baking mix
  • 1/4 cup Follow Your Heart Vegan Egg
  • 1 cup almond milk
  • 1 tsp baking powder
  • Cooking oil spray
Chocolate Syrup
  • 1/4 cup agave nectar
  • 2 Tbsp cocoa powder
  • 2 Tbsp almond milk
Servings: pancakes
Units:
Instructions
Pancakes
  1. Add all pancake ingredients to a mixing bowl and whisk until well combined. Heat a skillet over medium heat and coat evenly with cooking oil spray. Use a ⅓ measuring cup to spoon batter on the the griddle. Cook for 3-5 minutes until the surface of the pancakes is covered with bubbles and flip coking for an addition 3 minutes.
Chocolate Syrup
  1. In a mixing bowl whisk together syrup, cocoa powder and almond milk until smooth.  Drizzle over pancakes and serve.
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Jessica Carter is the Vegan Food and Lifestyle Coach at Compassion Over Killing (COK), a national non-profit animal protection organization based in Washington, DC. Committed to making plant-based eating more accessible for all, she organizes and hosts cooking demos, develops online trainings and multimedia content for TryVeg.com, and coordinates collaborations with vegan influencers. Her recipes have been featured on FOX45 BaltimoreLet’s Talk Live, and Good Morning Washington.

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