These Cookies and Cream Protein Pancakes are fluffy, sweet, and deliciously chocolaty thanks to PlantFusion vegan protein powder and homemade chocolate sauce.
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
- 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
- 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 Animal Outlook, an animal advocacy organization based in Washington, DC. Committed to making plant-based eating more accessible for everyone, she develops simple and delicious vegan recipes, she creates multimedia content for TryVeg.com, and coordinates collaborations with vegan brands to help people make more sustainable and compassionate buying choices. Her recipes have been featured on FOX45 Baltimore, Let’s Talk Live, and Good Morning Washington. She completed the Plant-Based Nutrition Certificate Program in March 2019.