Made from garbanzo bean flour and chia seeds, these pancakes have a good amount of protein. This batch makes around 3-4 pancakes, one serving or perhaps two. I’ve found these to be very filling (which never happens).
As adapted from Healthful Pursuit:
2/3 cup unsweetened soy milk (almond or another works just as well)
1 small-medium banana
1 tbsp chia seeds
1/2 cup chickpea flour
1/2 tsp baking powder
1 tsp vanilla extract
1/2 tsp ground cinnamon
dash stevia or other sweetener
chocolate chips, nuts etc (optional)
In a medium bowl, combine milk, egg, mashed banana, vanilla extract, and chia seeds in small bowl.
Then mix the flour, baking powder, cinnamon, and stevia in another bowl. Stir in chocolate chips or whatever you desire. I used dark and white chocolate chips. Oh! Plus a broken up Ghirardelli milk chocolate caramel. Ooooh yeah ;)
Preheat a pan sprayed with non-stick cooking spray or oil on medium-low. Combine together the dry and wet ingredients. If the batter is a little on the runny side, allow it to sit for about 5-10 minutes so the chia seeds can become gelatinous.
Pour prepared batter into pan, flip when golden brown and bubbling starts. Cook for about 2-3 minutes or until nice and golden. Repeat until you can no longer repeat again, then be sad. Just kidding, you will be happy. What you put into your mouth and stomach is so yum, you won’t be able to do anything but smile and reminisce about your pancake experience.
Nutritional Facts*: Calories: 392 | Fat: 14g | Carbs: 44g | Fiber: 14g | Sugar: 6g | Protein: 25g
*Doesn’t include add-ins such as banana and chocolate chips!