S'MORES PROTEIN PANCAKES (DAIRY FREE)

August 01, 2024

The kids go back to school in two weeks but I am holding onto summer! These S'mores Protein Pancakes make a sweet, summery breakfast with melty chocolate, marshmallow, and crushed graham cracker on top. Bonus - these flapjacks are gluten free, dairy free, and high in protein!

Did you know? Pea protein is a "complete" protein containing all nine essential amino acids that your body cannot make and must get from food. It's also high in iron, containing roughly 28-42% of your daily needs in one serving.

Protein recommendation

The pea protein I used in this recipe is LIV Body Lean Vegan Protein in S'mores flavor. It was the perfect flavor for these pancakes! I love that this brand has no artificial ingredients, is easily digested, and low in carbs and fat. You can use my code SARAHWILKINS for free shipping on all LIV Body products (inducing their pre workout and collagen)!

If you don't have this particular brand, you should be able to substitute another vegan protein and just adjust the amount of water until you get a thick pancake batter consistency. Whey protein (especially isolate) tends to make things dry, so I would substitute one-quarter cup of the water for yogurt or applesauce if using whey.

Sweetener recommendation

I sweetened this recipe with a brown sugar alternative that measures like sugar. I like this one because it has no stevia or erythritol. That said, you can use any sweetener you prefer to taste, or omit it altogether if you think it's sweet enough without! 

Flour recommendations

My favorite gluten free flour is this one, followed closely by this one. I've had a few gluten free flours that really don't work well for pancakes, so keep that in mind! You can also substitute all purpose flour, buckwheat flour, cake flour, cassava flour, or fine oat flour.

For baking powder, I always recommend looking for one that's aluminum-free! We don't need more toxic metals in our bodies. 

Wet ingredients

The only wet ingredients are eggs, dairy free yogurt, water, and pure vanilla extract. You can use any dairy free yogurt you like, but I prefer So Delicious brand because it's thicker. You can also try substituting the eggs for vegan - but I haven't successfully done so in this recipe!

Toppings

I topped these S'mores Protein Pancakes with gluten free graham cracker, vegan mini marshmallows, dairy free chocolate chunks, and a tiny bit of pure maple syrup. So good! I hope you'll comment below if you try this recipe :)

This post contains affiliate links and is sponsored by LIV Body. 

S'mores Protein Pancakes (Dairy Free)

Rated 5.0 stars by 1 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest
• Share on Whatsapp

Category

Breakfast

Servings

2

Prep Time

10 minutes

Cook Time

10 minutes

Calories

349

The kids go back to school in two weeks but I am holding onto summer! These S'mores Protein Pancakes make a sweet, summery breakfast with melty chocolate, marshmallow, and crushed graham cracker on top. Bonus - these flapjacks are gluten free, dairy free, and high in protein!

Ingredients

• 1/2 cup (60g) vegan protein powder (I used LIV Body brand, code SARAHWILKINS for free shipping)

• 2/3 cup (80g) gluten free baking flour

• 1 tbsp. brown sugar alternative (or sweetener of choice, optional)

• 1 tsp. aluminum-free baking powder

• 2 large whole eggs (or 1/2 cup egg whites)

• 1/4 cup plain dairy free yogurt

• 1/2-3/4 cup water (adjust to get desired consistency)

• 1/2 tsp. pure vanilla extract

Toppings (optional):

• Dairy free chocolate chunks, vegan mini marshmallows, gluten free graham cracker, pure maple syrup

*See blog post above for substitutions.

Directions

1. Preheat your pancake griddle or nonstick skillet over medium heat with a little cooking spray or oil.

2. Whisk together dry ingredients for pancakes, then add wet ingredients (through vanilla extract).

3. Mix until no dry clumps remain, and adjust water as needed to get a thick pancake batter consistency.

4. Add batter one-quarter cup at a time to preheated griddle or skillet to make six pancakes.

5. Flip pancakes with a turner after a couple minutes when bottoms are golden and bubbles are starting to form on top.

6. Cook on the second side for a couple more minutes and set aside to cool on a plate.

7. Smother with toppings and enjoy! Leftover pancakes can be kept in the fridge in a sealed container up to a week, or in the freezer for at least a month.

Recipe Note

Calories (three pancakes, no toppings): 349kcal, Fat: 7.4g, Sat fat: 2.1g, Carbs: 37g, Fiber: 3g, Sugar: 1g, Protein: 33g, Sodium: 701mg

---

Also in Blog

THAI PEANUT CHICKEN & NOODLES

September 10, 2024

This healthy version of Thai Peanut Chicken & Noodles tastes authentic (at least compared to my experience in Thailand) but it's so easy! It’s loaded with all the best veggies, tender chicken, and a velvety peanut sauce that has just the right balance of sweet, savory, sour, and spicy. It just so happens to be gluten free and dairy free, too!

View full article →

SUMMER BERRY CHICKEN SALAD

August 23, 2024

Summer is for sitting poolside, road tripping, and fresh salads – like this Summer Berry Chicken Salad! This luscious salad has heaps of fresh organic baby spinach, organic blueberries and strawberries, goat cheese, chopped walnuts, and naturally raised chicken, drizzled with homemade poppyseed vinaigrette!

View full article →

SOUTHWEST CHICKEN LETTUCE WRAPS

August 13, 2024

If you’re looking for a fresh, flavorful meal the whole family can enjoy, look no further! These Southwest Chicken Lettuce Wraps are brimming with ground fajita chicken, diced tomatoes, corn, black beans, and creamy avocado. The pictures definitely don’t do justice to how tasty these were! Great for a lunch meal prep.

View full article →