Banana Chocolate Chip Protein Pancakes

September 10, 2011 by Leanne Vogel August 25, 2017

These pancakes are light, fluffy and ridiculously filling.

Ingredients

• 2/3 cup non-dairy milk – I used unsweetened almond milk
• 1/4 cup egg whites or 1 flax egg (1 tablespoon freshly ground flax + 3 tablespoon water)
• 2 tablespoon mashed banana
• 1 tablespoon chia seed
• 1/2 cup chickpea flour
• 1 teaspoon baking powder
• 1/2 teaspoon pure vanilla extract
• pinch white stevia concentrate powder
• 1 tablespoon chocolate or carob chips – I used unsweetened carob chips

Instructions

1. 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.
2. Preheat a small non-stick pan on medium-low heat for 2 minutes.
3. Meanwhile, combine the dry ingredients in a separate bowl, then add to the wet ingredients.
4. Stir until just mixed. Fold in chocolate chips.
5. Pour 1/3 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.
6. Flip and allow to cook for another 1-2 minutes.
7. Place completed pancake on cooling rack and repeat with remaining batter.
8. Serve with coconut oil, maple syrup, nut butter, or sliced banana.

Nutrition Information Per Serving