These Low FODMAP cocoa almond protein pancakes are a rich, IBS friendly breakfast that delivers plant-based protein without digestive discomfort. Made with That Protein Chirpy Chirpy Choca Mocha, they’re a gut-friendly, additive-free way to enjoy a chocolatey vegan protein breakfast.
INGREDIENTS
• 1 scoop That Protein Chirpy Chirpy Choca Mocha
• ½ cup gluten-free oats, blended into flour
• 1 firm banana
• 1 tbsp almond butter
• ½ cup unsweetened almond milk
• 1 tbsp chia seeds
• 1 tsp baking powder
• 1 tsp maple syrup
• 1 tsp cacao powder
• 1 tsp coconut oil, for cooking
INSTRUCTIONS
Mash the banana in a bowl until smooth.
Add oat flour, That Protein Chirpy Chirpy Choca Mocha, chia seeds, baking powder, cacao powder, almond milk, almond butter, and maple syrup, then mix into a thick batter.
Heat a non-stick pan over medium-low heat with coconut oil, then pour small amounts of batter into pancakes.
Cook for 2–3 minutes on each side until firm and lightly browned, then serve warm.
NUTRITION
Calories: 365
Protein: 24g
Serves: 1
Prep time: 5 minutes
Cook time: 8 minutes
Total time: 13 minutes
DIGESTIVE NOTE
This recipe uses low-FODMAP ingredients and additive-free plant protein, making it suitable for many people managing IBS.
INTERNAL LINKS
View all Low FODMAP Smoothie Recipes →
View all Low FODMAP Breakfast Recipes →
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PRODUCT MENTION
This recipe uses That Protein Chirpy Chirpy Choca Mocha, a low FODMAP, additive-free plant protein designed to support sensitive digestion.