Chocolate pancakes are a great alternative to a storebought pancake mix for your Sunday morning breakfast. These pancakes are gluten-free, high in protein and tasty, without hidden sugar and flavours. Just add berries or maple syrup!
Prep Time 3 minutes
Cook Time 10-20 Minutes
Course Breakfast / Dessert
Servings 8 (1/3 cup per pancake)
Ingredients
- 2 Scoops of Protein Powder
- 1 Large Medjool Date
- 1 Cup Egg Whites (add more depending on consistency)
- 3 TBS 100% Cocoa Powder
- 1 Medium Banana
- 1 tbs Butter or Coconut oil
Method
- Put all ingredients into a blender
- Blitz for 60s or until combined
- Heat frying pan on low to medium heat. Add enough butter to lightly coat the pan, adding each time you poor more batter.
- Pour ingredients into circles using a 1/3 cup per pancake.
- Cook until the base is cooked, slightly soft.
- Flip. Cook for 30-60s for soft gooey pancake or 60s + for a firmer pancake
Note: Pancakes can sometimes rise in the pan, however, will soon soften after placed on a plate.
Nutrition Information
Average Macronutrients Per Pancake:
Protein: 11g Carbohydrates: 7g Fat: 3 g