Chocolate Protein Pancakes with Raspberries and Pomegranate Seeds
Ingredients
- 60g buckwheat flour
- 20g vegan protein chocolate
- 10g raw cocoa powder
- 5g almond butter
- 1/2 mashed banana
- sweetener of choice
- vanilla flavor
- 120g plant-based milk
- 1 tsp baking powder
Toppings
- Raspberries
- Pomegranate seeds
Preparation
In a bowl, mix together the dry ingredients: buckwheat flour, vegan protein chocolate, raw cocoa powder, and baking powder
In another bowl, combine the wet ingredients: mashed banana, almond butter, sweetener of choice, vanilla flavor, and plant-based milk
Pour the wet mixture into the dry mixture and stir until well combined to form the batter
Heat a non-stick pan over medium heat and lightly grease it
Spoon batter onto the pan to form pancakes, cook until bubbles appear on the surface, then flip and cook the other side until golden brown
Serve the pancakes topped with raspberries and pomegranate seeds
