Makes 2 Servings
Macros: 444 Cal, Fat 19g, Carbs 37g, Fibre 6g, Protein 29g
2 tbsps Ground Flax Seed
1/3 cup Water
1/2 cup Chickpea Flour
1/2 cup Chocolate Protein Powder
1 tbsp Cocoa Powder
1 tbsp Baking Powder
1 cup Unsweetened Almond Milk (or water)
1/4 cup Dark Chocolate Chips
1 1/2 tsps Coconut Oil
Combine the ground flax and water in a small bowl. Whisk and set aside to thicken for about 5 minutes.
In a medium sized bowl, combine the chickpea flour, protein powder, cocoa powder, and baking powder.
Add the almond milk and flax mixture to dry ingredients. Mix well until a smooth batter forms. Fold in the chocolate chips.
Heat coconut oil in a nonstick skillet over medium heat. Spoon the batter into the pan in 1/4 cup portions. Cook pancakes for about 3 to 4 minutes per side.
Plate the pancakes and enjoy!
Protein Powder: This recipe was developed and tested using a plant-based protein powder. If using another type of protein powder, results may vary.
Save Time: Make the pancake batter in a blender.
Toppings: Maple syrup, honey, fresh fruit, granola, seeds or nuts.
Leftovers: Store in a sealed container in the fridge up to 3 days. Reheat in the oven, toaster oven or in a skillet.
No Chickpea Flour: Try oat flour instead. Results may vary.