Banana Chocolate Chip Protein Pancakes

These pancakes are light, fluffy and ridiculously filling.

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 2

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.

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Nutrition Information Per Serving

  • Calories: 309
  • Calories from Fat: 81
  • Total Fat: 9
  • Saturated Fat: 3.5 g
  • Sodium: 130 mg
  • Carbs: 45.6 g
  • Dietary Fiber: 10.8 g
  • Net Carbs: 34.8 g
  • Sugars: 15.5 g
  • Protein: 14.5 g