Mocha Protein Pancakes
Recipe type: Pancakes, Gluten Free, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 regular sized pancakes
  1. In a mug, add coffee granules and stir in the boiling water, mix well until coffee has dissolved. Set in the refrigerator to cool down.
  2. In a large mixing bowl, combine flour, baking powder, protein powder, cacao and sugar, mix well.
  3. Pour in liquid coffee, apple sauce and almond milk, whisk until smooth and well combined, removing any lumps. NOTE: You want your batter to be pouring consistency, if it’s too thick, keep adding more milk until you reach this consistency.
  4. Heat 1 tablespoon coconut oil in a large fry pan over medium heat.
  5. Pour pancake batter into the middle of the pan, approx. ⅓ cup - ½ cup batter per pancake or to your desired pancake size.
  6. Cook for 1-2 minutes over medium-high heat or until bubbles begin to appear on the surface of the pancake. Gently flip pancake over and fry for a further 30 seconds - 1 minute or until golden and cooked through. Repeat with remaining batter and glaze pan with more coconut oil to fry.
  7. Serve pancakes with a drizzling of maple syrup, desired amount of ice-cream scoops and a dusting of icing sugar. Here you can top your ice-cream with the ice-cream cones.
  8. Serve and Enjoy!
Store any leftovers in an airtight container, refrigerated, for 1-2 days.
*I love Bobs Red Mill 1-to-1 Gluten Free Baking Flour in my baked goods. It works perfectly as an exact swap for regular flour as a 1:1 ratio. You may also use any other gluten free all purpose flour or any regular wheat all purpose flour.
Recipe by Wholesome Patisserie at