Last week Wednesday was International Pancake Day, and next week’s March 3rd is National Pancake Day.
Busy with Chinese New Year, I missed out on pancakes last week.
But I don’t need a pancake holiday; I eat ’em when I want!
Which is on a Thursday morning, after a run, before class. Priorities.
I often go the traditional pancake route with berries, bacon, and syrup, but today I was feeling dessert for breakfast: chocolate chip pancakes, served with sweet strawberries, doused in chocolate sauce, might seem indulgent for breakfast, and they are, but these pancakes are also healthy!
This stack of pancakes is light & fluffy and also stacked high in nutrition: high in protein, packed with goodies like flax and oats, and although I eat dairy & wheat, dairy- and gluten-free! The “secret” to the taste and texture of these comes from ripe plantains. When ripe, plantains are super sweet and starchy. The natural sugars in plantains give them a slight buttery flavor and help them get that golden brown color after frying. I like cooking pancakes in real organic butter; there’s no other way to it, but you do what you like. 🙂
Also, this recipe makes one serving, so these pancakes are all yours, but the recipe is easily doubled, tripled, etc.
Chocolate Chip Protein Plantain Pancakes
makes 5-7 pancakes; single-serving!
light, soft, fluffy
dairy-free, gluten-free, high-protein, sugar-free
Oat flour: 2 tbsp
Flax seed: 1 tbsp
Coconut flour: 2 tsp
Soy protein powder: 2 tbsp
Baking powder: 1/2 tsp
Baking powder: 1/4 tsp
1/2 ripe plantain, mashed (or a small banana)
Egg whites: 2 large egg whites (or 1 egg + 1 egg white)
Almond milk: 1/2 cup (or any kind of milk)
Vanilla: 1/2 tsp
Stevia: to taste (ripe plantains are super sweet)
Dark chocolate chips: couple tbsp, or to taste (darker chocolate, higher benefits)
Butter, for cooking
Cocoa sauce (see below)
If cooking pancakes on a skillet, preheat skillet to 350*F. If cooking on stove top, you might want to heat the pan after you’re done making the batter, depending on your stove.
Whisk dry ingredients.
For the wet ingredients, you can either fluff up the egg whites, or you can mix it in with all the other ingredients. I prefer whisking the egg whites into a nice fluff before adding them to the pancakes. It just gives the pancakes a lighter texture. But you can also just mix the eggs directly with the wet ingredients. It will still be tasty.
After mixing the wet ingredients, add dry to the wet and gently fold in chocolate chips.
Do the pancake routine! Make sure your pan is hot enough, but not too hot so that the butter doesn’t burn. Add some butter to the pan. Spoon the batter, wait until bubbles form, flip, repeat. You know what to do.
To serve, I make a cocoa sauce. Very simple: just 1 tbsp cocoa powder + 1-2 tbsp milk + stevia/honey + pinch salt. When I feel extra luxurious, I add a tsp of melted coconut oil to the cocoa powder + milk. Add some sliced strawberries, douse it with cocoa sauce.
Entire pancake recipe (excluding toppings): 250 kcal; 5f; 30c, 24 protein