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Brownie Protein Pancakes

Makes 2 Servings

Macros: 444 Cal, Fat 19g, Carbs 37g, Fibre 6g, Protein 29g


2 tbsps Ground Flax Seed

1/3 cup Water

1/2 cup Chickpea Flour

1/2 cup Chocolate Protein Powder

1 tbsp Cocoa Powder

1 tbsp Baking Powder

1 cup Unsweetened Almond Milk (or water)

1/4 cup Dark Chocolate Chips

1 1/2 tsps Coconut Oil


  1. Combine the ground flax and water in a small bowl. Whisk and set aside to thicken for about 5 minutes.

  2. In a medium sized bowl, combine the chickpea flour, protein powder, cocoa powder, and baking powder.

  3. Add the almond milk and flax mixture to dry ingredients. Mix well until a smooth batter forms. Fold in the chocolate chips.

  4. Heat coconut oil in a nonstick skillet over medium heat. Spoon the batter into the pan in 1/4 cup portions. Cook pancakes for about 3 to 4 minutes per side.

  5. Plate the pancakes and enjoy!


Protein Powder: This recipe was developed and tested using a plant-based protein powder. If using another type of protein powder, results may vary.

Save Time: Make the pancake batter in a blender.

Toppings: Maple syrup, honey, fresh fruit, granola, seeds or nuts.

Leftovers: Store in a sealed container in the fridge up to 3 days. Reheat in the oven, toaster oven or in a skillet.

No Chickpea Flour: Try oat flour instead. Results may vary.

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