The fluffiest mocha pancakes

I can say with certainty that breakfast and chocolate are probably two of my absolute favorite things. These pancakes are chocolatey, rich, and make a delectable breakfast treat.

Whenever I can make a recipe that has a subtle sweetness and is still so satisfying, I get pretty excited. The Nuzest protein starter pack has tons of exciting flavors like vanilla matcha and chai turmeric + maca, so when I received mine I knew some exciting recipe development was going to happen.

Again, this isn't sponsored I just really believe their products have a ton of versatility and taste great! This specific recipe features coffee protein powder. If you've been keeping up with my posts, you know I also really love coffee. Mastering the art of creating vegan and gluten free pancakes that are still fluffy, moist, etc. can be pretty challenging. There have been multiple times my "hangry" side has kicked in from having to scrap an entire batter after it falls apart during the cooking process.

However, these pancakes are elite. The texture, the flavor, it's all really just *chefs kiss.* The combination of oat flour and protein powder really give the pancakes a sturdy structure to form, and the baking powder activates the fluff.

Fluffy Mocha Chip Pancakes

(vegan, gf, serves 1)

Ingredients:

1/2 cup of oat flour

1 tablespoon of Nuzest coffee protein powder (**can replace with 1 tbsp of regular coffee but add a tad bit more flour since it's liquid**)

1 teaspoon of baking powder

A little less than 1/2 cup of almond milk

1 tablespoon of liquid sweetener (I used date syrup but maple syrup, honey, or agave works!)

Chocolate sauce ingredients:

1 tablespoon of dairy free chocolate chips (I like this brand, Lily's)

1 tablespoon of almond milk

1 teaspoon cacao powder

1 tsp of maple syrup

Method:

Add all your pancake ingredients to a bowl and mix till it's all well combined. Let the batter stand for 2-3 minutes to fluff up. Heat a pan with some coconut oil and spoon 3 small pancakes on to the heated pan. Wait till bubbles form, then flip (cooking about 3-4 minutes per side).

For the chocolate sauce, add all ingredients to a small bowl and microwave for about 30 seconds and then stir. I topped my pancakes with coconut whipped cream from Trader Joe's, the chocolate sauce, and some cacao nibs.

Enjoy! Tag me @tanya_tastes on Instagram if you recreate. :)