This Easter, why not treat yourself and your family to something other than Easter Eggs?

Being vegan, I prefer to opt out of the chocolate Easter eggs. But that doesn’t mean we vegans have to miss out on a little decadent celebration with the family! This year, why not make a treat that the whole family can enjoy, that is plant-based and totally delicious!  

This choc-coconut pancake recipe is totally delicious and it’s completely plant-based! I’ve also made it with Blessed vegan protein, so you’ll be getting extra goodness in every bite! What’s not to love?!?

Serve it up with your favorite fruits, like strawberries, banana or blueberries to add in some extra antioxidants!




1 cup all-purpose flour

1 scoop choc-coconut Blessed Protein Powder

¼ cup buckwheat flour

2 tbsp baking powder

¼ tsp himalayan pink salt

2 tbsp cane sugar

2.5 cups of unsweetened almond milk

¾ cup vegetable oil

Choc sauce:

¼ cup agave nectar

1 tbsp cocoa powder





  1. 1. Combine the dry ingredients and stir

  2. 2. Add the almond milk and vegetable oil and whisk

  3. 3. Pour into non-stick skillet on medium heat

  4. 4. Cook for around 3 minutes each side

  5. 5. Combine the agave nectar and cocoa powder and stir

  6. 6. Pour sauce over pancake stack, serve and devour!

If you tried my vegan choc-coconut recipe make sure you share with me!

@workouts_by_katya #WBKbabes

Love Katya xoxo