Hi! I’m Erin.

Welcome to my blog, Well & Free. I'm on the path toward balance of the body, mind & space. I want to share my journey with you through blog posts about wellness, organization & personal growth. Thanks for being here!

Chocolate Hemp Protein Pancakes for Your Weekend Brunch

Chocolate Hemp Protein Pancakes for Your Weekend Brunch

I know my last recipe was also pancakes, but what can I say? I love pancakes. This recipe packs an extra protein punch for your pre- or post-workout meal with its star ingredient — 100% Canadian Organic Hemp Protein by North Coast Naturals, which costs a reasonable $34 for 840 grams at your local health food store.

I’ve tried other plant-based protein powders before and most of them cause me major GI distress or bloating. What I love about this product is that hemp is the only ingredient, and its nutritional profile is out of this world! One serving (2 tablespoons) contains 15 grams of protein as well as healthy fats, zero sodium and sugar, and a good amount potassium, iron and magnesium. The taste is subtle and adapts to whatever I mix it with, and it’s gentle on the digestion while keeping me full.

This product boasts the following health benefits (note that these benefits are not a guarantee because every body is different!):

  • Increased energy/productivity

  • Improved metabolism

  • Reduced food cravings

  • Can help reduce high cholesterol and blood pressure

  • Speeds recovery from disease

  • Improves immune system

Here’s the recipe:


Prep time: 5 minutes Cook time: 10 minutes Total time: 15 minutes

Makes 2 servings, about 5 small pancakes each. For nut free, omit the sauce or sub peanut butter for Wow Butter or other PB alternative.

Ingredients — For the Pancakes

  • 1/2 cup chickpea flour

  • 1 serving (2 tbsp) hemp protein powder

  • 2 tbsp unsweetened cocoa powder

  • 2 tsp baking powder

  • 1 tsp spirulina powder (optional)

  • 1/4 tsp sea salt

  • 1/2 cup unsweetened non-dairy milk such as almond or soy

  • 1/4 cup water

  • 1 tsp apple cider vinegar

  • 2 tbsp pure maple syrup

  • Coconut oil for frying

Ingredients — For the Peanut Butter Sauce

  • 3 tbsp natural peanut butter, smooth or chunky

  • 4 tbsp non-dairy milk

  • 2 tbsp pure maple syrup

  • Dash of sea salt


  1. In a mixing bowl, combine the dry ingredients (chickpea flour through sea salt). Mix well.

  2. Add in remaining ingredients, except for coconut oil, and stir to combine. Set aside.

  3. Heat a large frying pan over medium heat.

  4. While the pan is heating, in a small bowl, stir together the ingredients for the sauce.

  5. Add a couple teaspoons of coconut oil to the pan per batch. Scoop the pancake batter into the pan, cooking for 2-3 minutes per side or until desired brownness is achieved.

  6. Plate the pancakes and spoon the sauce on top. These pancakes are also delicious with sliced banana!


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