Serves 4-5

Per Serving (5): 365 cal, 6g fat, 50g net carbs, 6 sugars, 26g protein.


2 Scoops Mocha Flavored Vega Sport Protein Powder

4 TBSP Whole Psyllium Husks (or 8 TBSP Ground Flax Seeds)

4 Cups Almond Milk

2 tsp Rum Extract

2 Cups Flour (or Gluten-Free Flour such as Bob’s Red Mill)

4 TBSP Cacao

1 TBSP Instant Espresso Powder

4 tsp Baking Powder


3 Cups Plain (Soy or Coconut) Yogurt

2 tsp Stevia Extract

Non-stick Spray

Additional Toppings (Optional):

Sugar Free Chocolate Syrup ( I personally avoid any sugar free products since splenda or other artificial sweeteners are often used. )


In a small bowl, combine the psyllium husks, almond milk and rum extract.  Whisk together and set aside for several minutes (the mixture should thicken up and become slightly gelatinous).

In a medium sized bowl, combine dry ingredients (protein powder, flour, cacao, espresso, and baking powder).  Using a spoon, mix in the wet mixture being careful not to over-mix.  It should be thick, but if it’s too dry, add a little more almond milk.

Heat a small pan on medium-low heat.  Coat with non-stick spray and add pancake batter 1/3 a cup at a time.  Cover pan with a lid and cook for several minutes until the sides of the pancake firm up.  Flip and cook for several more minutes.  Repeat with remaining batter.

Whip together yogurt and stevia sweetener (you could also just opt for a sweetened vanilla yogurt).

Top pancakes with a dollop of yogurt on each one and add additional chocolate syrup and strawberries if desired.

Relish in your healthy protein pancake indulgence (especially on National Pancake Day) and get those gains!


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