I love having a breakfast that feels like a treat.
Although I can’t handle a lot of sweetness in the mornings, I do like to start off my day with something that feels indulgent yet something that I know is good for me. Usually that comes in the form of whole grains, healthy fats and protein.
I am still in love with my banana protein pancakes and vegan pumpkin protein pancakes, which use the same base recipe.
So I took that recipe and adjusted it slightly to go even more indulgent…chocolate chip protein pancakes. Ooh yeah.
The good news? These are practically gluten-free – I use 2/3 gluten-free flours and 1/3 regular but you can definitely replace that last third with a gluten-free flour as well. They’re 100% vegan, 100 calories per pancake and with 5g of protein each.
Oh yeah, and the most important thing – they have CHOCOLATE CHIPS in them. I mean, come on people! Who doesn’t love chocolate chips?
I used canned lowfat coconut milk to make these creamy and decadent, just like cookie dough. Hope you love them!
Anna’s Vegan Chocolate Chip Protein Pancakes
INGREDIENTS (makes 6 small pancakes):
2 tbsp almond flour
2 tbsp coconut flour
2 tbsp spelt/wholewheat/plain flour (can sub in a gluten-free – I would recommend almond flour)
1 scoop vanilla protein powder (you could use chocolate and you’d get chocolate chocolate chip pancakes!)
1 tbsp coconut palm sugar (or Sucanat or just 1 packet stevia)
1 tsp baking powder
1/8 tsp salt
2 tbsp chocolate chips
1/2 cup canned lowfat coconut milk
2 tsp vanilla extract
1-2 tsp coconut oil (for frying)
1. Mix flours and protein powder together in a bowl. Add sugar, baking powder, salt and chocolate chips and stir till combined.
2. Stir in vanilla extract and coconut milk.
3. Heat a griddle and then add coconut oil. Add a heaped tablespoon of batter to the griddle six times, to form six small pancakes.
4. Wait until the edges are done and then flip and cook on the other side. Remove from griddle. Serve!
Nutritional information per pancake if makes 6 (before oil for frying):