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
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…
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
Vegan (option), Gluten free, Dairy free, Sugar reduced, Yeast free, Corn free
These pancakes are light, fluffy and ridiculously filling.
Yield: 3 pancakes
- 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
- 1 teaspoon coconut oil (optional)
- 1 tablespoon light maple syrup (optional)
- 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 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.
- 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.
calories: 345 | fat: 10.5g | saturated fat: 1.5g | carbohydrate: 43g | fiber: 12g | sugars: 11g | protein: 20g