Ingredients:

• 1 cup hazelnut protein powder
• 1 ripe banana, mashed
• 1 cup almond milk (or any plant-based milk of your choice)
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• 2 tbsp cacao powder
• 1/2 cup oats, buckwheat flour, or sorghum flour
• Optional toppings: sliced bananas, chopped hazelnuts, dairy-free chocolate chips, maple syrup

Instructions:

1. In a mixing bowl, combine the hazelnut protein powder, mashed banana, almond milk, vanilla extract, baking powder, salt, cacao powder, and your choice of oats, buckwheat flour, or sorghum flour. Stir until well combined and smooth.

2. If the batter seems too thick, you can add a little more almond milk to reach your desired consistency.

3. Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of oil.

4. Pour about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a round shape.

5. Cook the pancakes for 2-3 minutes, or until bubbles start to form on the surface. Flip and cook for an additional 1-2 minutes, or until golden brown and cooked through.

6. Repeat with the remaining batter, adding more oil to the skillet as needed.

7. Serve the vegan hazelnut cacao protein pancakes warm, topped with sliced bananas, chopped hazelnuts, dairy-free chocolate chips, and a drizzle of maple syrup if desired.

8. Enjoy your nutritious and delicious vegan pancakes with the added option of sorghum flour for a unique twist!