Vegan & Gluten-Free Protein Chocolate Chip Peanut Butter Pancakes

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Vegan & Gluten-Free Protein Chocolate Chip Peanut Butter Pancakes


Description

This recipe is entirely plant-based, gluten free and high in protein! I recommend letting the pancakes cool down a little before enjoying them.


Scale

Ingredients

Dry ingredients:

  • 1/3 cup chickpea flour
  • 1/3 cup oat flour
  • 1/3 cup vegan chocolate peanut butter protein powder (I use Orgain, but any vegan protein powder will do! if you don’t have protein powder, simply use more oat flour)
  • 2 tsp baking powder
  • 1/3 tsp sea salt

Wet ingredients:

  • 1 cup oat milk
  • 1 tbsp apple cider vinegar

Other ingredients:

  • 1/2 cup vegan chocolate chips
  • Oil or vegan butter for cooking

Toppings:

  • 2 tbsp smooth peanut butter
  • 2 tbsp maple syrup
  • Extra chocolate chips (optional)

Instructions

  1. Mix the oat milk with the apple cider vinegar and set aside.
  2. Mix all dry ingredients and then slowly start mixing in the oat milk mix using a whisk or a fork (don’t over-mix).
  3. Let the batter sit for 5 minutes and then fold in the chocolate chips.
  4. Heat a little oil (olive or coconut) or vegan butter in a non stick pan and start cooking your pancakes (you’ll need about 1/3 cup of batter per pancake or less if you want mini pancakes).
  5. Cook them over medium heat for approximately 2 minutes on each side (careful not to burn them if your stove is very hot).
  6. Let them cool and mix the peanut butter with the maple syrup (you can also just use either of them separately).
  7. Serve the pancakes topped with the peanut maple mix and some extra chocolate chips.
  8. Enjoy!

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