Many of you may not know that when I first met my husband, he surprised with a talent of his. Aside from his many wonderful qualities, the man was famed in his family for being able to make delicious pancakes. Before we began dating, he brought a plate of his homemade chocolate chip pancakes up to our work for me to try. It’s an understatement to say they were the best pancakes I’d ever tried. Melty, chocolate-filled and fluffy; they were, dare I say it, perfect.
He has long since held the pancake making trophy through our 8 years together. Until today. Today I crafted these beauties, and though I would never say they are better than his pancakes, but they are certainly equal. (Plus they are super healthy!) Instead of using white flour, sugar, and/or pre-mixed batter, I went for a higher fiber, high protein, pancake, using oat flour, protein powder, and baking stevia. They were DELICIOUS. Now, they are not as fluffy as your average flapjack pancake powder mix is, but I promise they are thick enough. Vitamin, protein rich, and fiber rich, these pancakes are filling and healthy, and a great weekend breakfast.
Make these tomorrow, spread a little butter on them, make some coffee or tea, and enjoy these little beauties.
Chocolate Chip Protein Pancakes
- 2/3 c oat flour
- 1 scoop protein powder (Designer Protein is my favorite!)
- 2 egg whites
- 1 tsp baking powder
- 1/2 c to 1 c of almond milk
- 1 tbsp baking stevia
- chocolate chips
Directions: Mix all ingredients together in a bowl. Heat a middle sized skillet or pan to medium/high. Using coconut oil or butter, put a small amount in the pan to keep pancakes from sticking. Put a palm size amount of batter for each pancake, into the pan. Let cook for about 2-3 min on one side (until brown) and flip to other side for about 30 seconds-1 minute. Makes about 4 pancakes.