Ingredients
2 tbsps Ground Flax Seed
1/3 cup Water
1/2 cup Chickpea Flour
1/2 cup Esa Organic Chocolate Protein Powder (plant-based)
1 tbsp Baking soda
1 cup Unsweetened almond milk
1/4 cup Organic dark chocolate chips
1 1/2 tsps coconut oil
In a small bowl, combine the ground flax and water, and whisk together. Set aside to thicken for about 5 minutes.
In a medium-sized bowl, combine the protein powder, chickpea flour, cocoa, and baking powder.
Add the almond milk and flax mixture to the dry ingredients. Mix well until a smooth batter forms. Fold in the chocolate chips.
Heat the coconut oil in a nonstick skillet over medium heat. Spoon the batter into the pan in 1/4 cup portions — Cook pancakes for about 3 to 4 minutes per side.
Plate the pancakes and enjoy!
This recipe was developed and tested using ESA Organic plant-based protein powder. If using another type of protein powder, results may vary. Store in a sealed container in the fridge up to 3 days. Reheat in the oven, toaster oven or in a skillet.
Fat 20 g
Carbs 41 g
Fiber 9 g
Sugar 17 g
Protein 29 g
