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Pancakes with Raw Chocolate Protein

Preparation Time

Cooking Time
5 minutes

4 - 6

Allergy Information
Gluten Free, Wheat Free, Vegetarian


  • 50g buckwheat flour
  • 50g gluten free plain flour
  • 1 scoop raw vegan chocolate protein
  • 300ml Lucy Bee Coconut Milk
  • 1 egg
  • 5g Lucy Bee Coconut Oil for frying
  • Pinch of Lucy Bee Himalayan Salt
  • Strawberries
  • Blueberries
  • Total Greek yoghurt or soya for a lactose free alternative
  • Sprinkling of milled flaxseeds


  1. Place all of the pancake ingredients into a bowl and mix together using a balloon whisk.
  2. Melt the Lucy Bee Coconut Oil in a small frying pan.
  3. Pour out enough mixture to make one pancake, into the frying pan and cook on a medium heat. Flip the pancake to cook the other side.
  4. Serve with your choice of topping - here I've used Total Greek yoghurt (choose soya for a lactose free alternative), strawberries, blueberries and milled flaxseeds.

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