Roxy’s Grain-Free, Gluten-Free, Vegan Protein Pancakes

I am super stoked on these bad boys! Definitely the best yet. 


1 cup chickpea/ almond flour
50g g flax seed flour

80ml non-dairy milk

1 teaspoon baking soda (to make them fluffy)

1/2c water

1 mashed banana


1 teaspoons liquid stevia

1TBS cocoa powder 


Mix the banana and flaxseed flour in a blender, add the water and Chickpea/almond flour.

In a large bowl; Add the dry ingredients with the blended ingredients and stir until no more lumps can be found.

Coat a skillet with some coconut oil, non-stick spray, cook over medium heat. Ensure it’s warm before you start else it will “stick”. Also be careful when you flip them. 

Using two tablespoons of the batter at a time, dollop the mixture out onto the pan. Allow it to cook until the bottom edges start to turn golden brown. Top with organic maple syrup, coconut cream and bananas or strawberries. 

This recipe makes enough for 9 small flapjacks. 

Nutrition per flapjack: 

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