Protein Chocolate Chip Pancakes
Treat yourself to breakfast with these protein chocolate chip pancakes: fluffy, delicious stacks packed with melty chocolate chips, perfect for starting your day full of energy and joy!
In the collections
The ingredients
- 1 cup gluten-free flour blend, or whole wheat flour if not gluten-free
- 1 protein powder, scoop; of your choice
- 1 tbsp ground flaxseed
- 1 tsp baking powder
- 1/8 tsp salt
- 1 ripe banana, mashed
- 1 cup unsweetened soy beverage
- 1 tsp vanilla extract
- ¼ cup dark chocolate chips >70%
- ½ tsp ground cinnamon
- 2 tsp avocado oil
Toppings
- 1 cup berries, of your choice; small
- ½ cup Greek-style yogurt
- 2 tbsp pure maple syrup, optional
The method
- In a large bowl, add all the dry ingredients and mix well.
- Add the wet ingredients (except the oil and toppings) and mix until you have a smooth pancake batter.
- In a large skillet over medium heat, add the oil. Pour about 1/4 cup of batter and shape into a circle with a spoon. Flip after 1 to 2 minutes and cook for another 2 minutes.
- Repeat for each pancake.
- Serve with the yogurt, berries and maple syrup, if desired.
Storage tips
Keeps in the fridge for up to 3 days.
Nutrition facts
Per serving, for reference only.
- 460Calories
- 15 gFat
- 61 gCarbs
- 8 gFibre
- 21 gProtein
Plant-based protein powders can help with satiety and appetite control, which is useful for weight management or weight-loss plans.
Berries contain compounds like anthocyanins and flavonoids, which support brain health by improving memory and cognitive function and potentially reducing the risk of neurodegenerative disease.
