July 7, 2018
Love chocolate? Check.
Wish there was a healthier alternative to chocolate chip pancakes? Check.
Well, your wildest dreams have come true! Today, I give you the recipe for my “Choco-Maca Protein Pancake”!
This recipe makes one LARGE pancake, or 3 regular sized pancakes, and I find it to be the perfect amount of food for either breakfast or a post-workout sweet treat. All you need is one medium sized fry pan, 1 flipper, a blender and a handful of nutritious ingredients! The cooking skill level is next to zero for this recipe, and my main challenge is just being patient enough to wait to flip my pancake! In addition, this recipe is gluten-free, dairy free, and vegan!
Choco-Maca Protein Pancake
Ingredients
For the pancake
- 1 Tsp baking powder
- 1/2 Tsp ground cinnamon
- 1/2 Cup buckwheat flour
- 1 Tbsp raw cacao powder
- 1-2 Tsp maca powder
- 1 Tbsp protein powder (I used Vega’s Protein & Greens Chocolate flavour to make it extra chocolate-y, but the recipe will work with the protein of your liking! A good alternative is unflavoured hemp protein)
- 3/4 Cup of plain, unsweetened almond or soy milk (or whatever milk/milk substitute you prefer)
For the topping
- I top my version with cacao nibs, coconut flakes, and hazelnut-cacao butter when I’m feeling extra chocolate-y, but bananas and maple syrup also make a great addition! Use whatever toppings you most enjoy 🙂
Method
- Toss all your pancake ingredients into a blender. Blend for about 30 sec, until the batter looks well-combined and fairly smooth.
- Heat a medium sized pan on medium/low. Use a 1/2 tsp coconut oil to coat your pan if it is not non-stick.
- Once the pan is warm, pour the batter into the pan evenly. Cook until pancake begins to bubble and edges look cooked (I cooked mine about 4 min). Gently use your flipper to flip the pancake and cook an additional 3-4 min, or until slightly browned.
- Remove pancake from heat, add toppings, and dig in!!!
