Banana Chocolate Chip Protein Pancakes

October 3, 2011 By Leanne Vogel November 8, 2017

Saturday was the day of running around like a crazy person. I slept in by accident, tripped over my gym bag, stubbing my toe in the process, lost my toothbrush (how does that even happen?) and spilled a carton of almond milk on the carpet. By the time I got to the gym at 11am I’d realized that all I’d had to eat that morning was a fruit + almond milk smoothie at 8am. #fail

Banana Chocolate Chip Protein Pancakes (2)

I rocked the elliptical for 45 minutes, ran for 20 minutes, then headed to the weight room for my 45 minute strength set. 25 minutes in I totally fell apart. My body seized up. I had no energy left in me. Done, empty, kaput. Amazing what breakfast can do to our performance! I headed for home with one thing on my mind… pancakes.

Banana Chocolate Chip Protein Pancakes (3)

If you know me, then you know I suck at making pancakes. They either come out burnt, undercooked, or dry, and always come out in dinosaur-like shapes. I wish I was kidding. But I was a lady on a mission. A sugar-reduced, protein packed, carb-full mission. 20 minutes later I was basking in the glory of perfectly cooked protein pancakes. The clouds parted, angels sang, it was glorious.

Banana Chocolate Chip Protein Pancakes

Author: Leanne Vogel

Recipe type: Vegan (option), Gluten free, Dairy free, Sugar reduced, Yeast free, Corn free

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 3 Pancakes

These pancakes are light, fluffy and ridiculously filling.

Ingredients

⅔ cup non-dairy milk – I used unsweetened almond milk
¼ cup egg whites or 1 flax egg (1 tablespoon freshly ground flax + 3 tablespoon water)
2 tablespoon mashed banana
1 tablespoon chia seed
½ cup chickpea flour
1 teaspoon baking powder
½ teaspoon pure vanilla extract
pinch white stevia concentrate powder
1 tablespoon chocolate or carob chips – I used unsweetened carob chips
1 teaspoon coconut oil (optional)
1 tablespoon light maple syrup (optional)

Instructions

Combine almond milk, egg whites, banana, and chia seeds in small bowl. Allow to sit for 10 minutes – this will get the chia all gelatinous and good for your digestion. Alternatively, allow the chia to soak overnight in the milk, then add to the recipe.
Preheat a small non-stick pan on medium-low heat for 2 minutes.
Meanwhile, combine the dry ingredients in a separate bowl, then add to the wet ingredients.
Stir until just mixed. Fold in chocolate chips.
Pour ⅓ of the mixture into the preheated pan. Allow the first side to cook for 2-3 minutes, or until bubbles form and the edges begin to turn golden.
Flip and allow to cook for another 1-2 minutes.
Place completed pancake on cooling rack and repeat with remaining batter.
Serve with coconut oil, maple syrup, nut butter, or sliced banana.