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Dark Chocolate Protein Pancakes


Protein pancakes make a great post workout because you get a nice rush of carbs and easy to digest proteins. Plus, they feel very rewarding.

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  • 2/3 cup buckwheat flour (buckwheat is a gluten free flour)
  • 1/3 cup vanilla protein powder - here's my guide to choosing a good one:
  • (or 1 serving and make up the rest of the 1 cup with buckwheat flour)
  • 1/4 cup cacao powder
  • (you could do chocolate protein powder but I would still add a couple T of cacao powder for rich chocolate flavor and awesome health benefits)
  • 1 cup almond milk
  • (or other milk; you may need a little more)
  • 1 tablespoon olive oil
  • 1 tablespoon ground flaxseed
  • 1/2 teaspoon sea salt; 1 teaspoon vanilla extract; 1/2 teaspoon cinnamon



Step 1

Whisk almond milk, flaxseed, cinnamon, sea salt, vanilla and oil in a medium sized bowl and let sit for 5 minutes.

In a smaller bowl, mix together flour, protein and cacao powder.

Combine dry ingredients with wet and stir to combine. Add more almond milk if the batter seems too thick.

Spoon onto a heated skillet and gently flatten as needed. Cook til small bubbles form in surface, flip and then serve.

Buckwheat is a groat, like an oat groat, so don’t be fooled by its name, it is gluten free.
Protein powder is optional of course but I recommend adding it to baked goods like this to balance out their nutritional profile. I use a sprouted plant based protein so it’s just extracted and dehydrated concentrated plant protein, an excellent choice for getting good nutrients in your body.

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