Chocolate Protein Pancakes (V, GF option, DF)
Makes 10 medium pancakes
1.25 C (150g) buckwheat flour
1/2 Cup (40 g) quick oats
1 large scoop garden of life chocolate protein powder *
1/4 cup cacao powder (I like Navitas naturals)
2 tsp baking powder
1 tsp baking soda
*To make gluten free, choose one of their NSF gluten free certified products, or another NSF or Informed Choice certified brand. The newer containers have larger scoops than previously, so 40 grams is appropriate.
2 flax eggs: 2 tbsp ground flax mixed w/ 5 tbsp warm water and left to sit 5 minutes
3/4 C applesauce or pumpkin purée
2.5 cups unsweetened almond or soy milk
1 tbsp apple cider vinegar
1 tbsp vanilla extract
Make your flax eggs in a small ramekin or bowl
Whisk together the dry ingredients in a medium sized mixing bowl
Whisk the apple cider vinegar with the milk before incorporating the flax eggs and applesauce or pumpkin
Slowly pour the dry into the wet as you gently whisk the ingredients together. Do not over-mix but be sure all dry ingredients have been incorporated.
Heat a Eco-friendly non-stick pan over low-medium (closer to medium on my stove) heat and lightly spray with an olive oil cooking spray.
Once heated, pour 1/2 Cup of the batter into the pan.
Add the chocolate chips if desired and any other add-ins such as bananas, berries, or chopped nuts now or after the pancakes are done.
Flip the pancake when you can see bubbles on top, cover the pan and remove from heat about one minute later.