Vegan Cookies and Cream Protein Pancake Stack

A stack of chocolate pancakes filled with layers of cream and salted date spread
The iconic collab you have all been waiting for. We tasked our talented foodie creator @Hars_foodblog to create a cookies and cream stack using Free Soul protein powder and goodies from our favourite vegan sistas: Yumello peanut butter, Plenish milk and BRAVE chickpeas.
It's crunchy, chewy and packed with flavour. We wish we could eat these everyday. 


For the pancakes:

  • 1/2 cup wholemeal flour
  • 3 tbsp chocolate Free Soul protein powder
  • 2 tbsp cocoa powder
  • 1 tbsp light brown sugar
  • 1 banana (mashed)
  • 3/4 cup Plenish milk
  • 1+1/2 tsp baking powder 

For the "cream cheese" sauce:

  • 2 tsp Vegan cream cheese
  • 2 tsp Plenish milk
  • 1 tsp vanilla Free Soul protein powder

For the toppings:

  • Yumello peanut butter- we love the salted date peanut butter 
  • BRAVE Cookies and Cream chickpeas 
  • Optional fresh berries


  1. In a bowl, add all the ingredients for the pancakes and mix well. 
  2. Add two tablespoons of batter to a greased pan and cook for about 2-3 minutes over medium heat (until you start to see bubbles releasing from the top of the batter). 
  3. Flip and cook for a couple more minutes. 
  4. In the meantime, mix all the ingredients for the sauce in a small bowl.
  5. Once your pancakes are ready, serve them stacked up on a plate with peanut butter, the cream cheese sauce, fruits and any of your favourite toppings
  6. Enjoy!