Fluffy pancakes stuffed with vegan fudge brownie protein batter, layered in between gluten free buttermilk pancakes. Aka, the most simple but over the top breakfast situation! Make these for your weekend brunch plans or enjoy them all in your glory, with a hot cup of coffee and hiding from any pets/kids ;). These are also super easy to whip up a batch and prep throughout the week, if that’s more your style! Just make all the pancakes as normal and then place them in a sealed bag in the fridge, and toast them right before you plan on enjoying. The vegan brownie batter filling takes maybe a minute to throw together, so no time is lost! Let’s get busy and make these beauties.
Vegan Fudge Stuffed Raspberry Buttermilk Pancakes
The two best flavors ever combined, in my opinion, CHOCOLATE + RASPBERRIES! These colorful pancakes are just what you need when you're craving a thick stack of pancakes, but want them to be a little bit lighter, and filled with plant protein to keep you full and happy!
- May 14, 2021
- 6 pancakes
- 15 min
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Ingredients
- PANCAKES
- 1 cup of Birch Benders Paleo Pancake + Waffle Mix
- 1 tsp baking powder
- water to thin (usually about a cup, more or less)
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp coconut oil, melted
- 1 tbsp Anthony's Goods Pea Protein
- FUDGE FILLING
- 1 scoop of BEAM Vegan Fudge Brownie protein
- 1/4 cup or so, your favorite nondairy milk
- 1 cup raspberries- fresh, frozen or dehydrated all work!
Directions
- Step 1
- – Mix all the pancake ingredients together.
- Step 2
- - Let the better to sit for a few minutes so that it puffs up.
- Step 3
- - Pour about 1/4 cup batter into a sprayed pan (we use either coconut oil or avocado oil).
- Step 4
- - Cook the pancakes on medium-low heat for about 3 minutes per side. If you want them extra golden, put a lid on your pan and reduce heat to low.
- Step 5
- - In a smaller bowl, add the BEAM Fudge Brownie protein powder and almond milk or favorite non dairy milk of choice. Whip together until a fluffy batter has formed.
- Step 6
- - Assemble your pancakes by placing a few tablespoons of brownie batter between each. Layer with raspberries.
- Step 7
- - Optional, but I topped my stack with butter and a drizzle of local honey :). Swap honey for maple syrup if you want your stack entirely vegan.
- Step 8
- - ENJOY and make sure to save any extras for delicious leftovers!
