Well, it's safe to say Jesse and I have a bit of a thing for pancakes at the moment. Ever since I got my favourite crepe pan we've been whipping up batch after batch of crepes and pancakes. Truth be known, I've eaten pancakes for lunch quiteeeeeeeee a few times. But the light is better then, right? That's a good enough excuse to eat breakfast for lunch.
These Chocolate Protein Pancakes were a bit of an experiment that turned out right. Jesse had to leave for work early but I really wanted pancakes so I knew I had to whip up a single serve batch.
I didn't feel like banana pancakes, I didn't feel like vanilla pancakes - but chocolate? Now that sounded like a good idea.
I whipped up a batter, hoped for the best and stacked them all up and when I took my first bite I was in heaaaaaaaaven. Is there anything than peanut butter and chocolate? I don't think so.
So then I drooled over and raved about these pancakes so much that Jesse had to have some too. The next morning I woke up and headed to the kitchen to make a double batch of these babies - and as soon as Jesse took his first bite, he was raving and drooling too.
These pancakes are so simple - but so incredibly delicious! They're also gluten free, vegan and sugar free!
So let's get onto the recipe >>
Single Serving Chocolate Protein Pancakes serves 1
gluten free, low fat, vegan, sugar free
1/4 cup (30g) buckwheat flour
2 1/2 tbsp (20g) peanut flour
1 1/2 tbsp (10g) unsweetened cocoa powder
1 tsp baking powder
Pinch of salt
1 tsp vanilla extract
1/2-1 tsp maple syrup* (optional but this makes the pancakes sweeter)
2/3 cup milk of choice (we used unsweetened almond milk)
- Combine your dry ingredients in a bowl.
- Add in your vanilla, maple syrup (if using) and milk and stir ntil combined. The batter will be quite thin, but this is how you want it!
- Lightly spray/grease a small-medium non stick pan and heat over a medium heat
- Once your pan heats up, pour your batter onto the pan about 2 tbsps at a time.
- Cook until bubbles form and burst on the surface and the top of the pancakes look set.
- Flip and cook for another 2-3 minutes on the other side until cooked through.
- Repeat until all batter is used up
- Top with whatever you desire!
*Jesse likes things sweeter than I do so I add the maple syrup for him, but usually stick with just the 1 tsp of vanilla or use just 1 tsp of maple syrup for myself rather than both.
But tell me, what's your favourite kind of pancake?
And what was the last thing you ate that was heaven in your mouth?
These are my kind of Pancakes! I absolutely love making my single serve variations of pancakes every weekend. Seriously they are the best breakfast. I still need to try freezing larger batches so I can enjoy them during the work week too!
ReplyDeleteDefinitely try freezing them too - that's what I've been doing lately! That way, you can have pancakes in seconds :P
ReplyDeleteI was looking for vegan brownie recipes, and so far this one looks the best! I'm going to use soy milk instead of almond (I have a ton of soy milk!), add chopped bittersweet chocolate and walnuts, and I'm going to use Dutch processed cocoa for that darker, richer flavor. I'm probably going to use whole wheat pastry flour as well, since I have a lot of it and haven't had much opportunity to use it.
ReplyDeleteCan't wait to try it! :)
Sounds delicious - you'll have to let me know what you think! You might want to use 1/2 cup of sugar for a richer flavour! :)
ReplyDeleteHere's the thing with sugar:
ReplyDelete"The Guy" is the vegan, which is why I went off to look for vegan brownies. Unfortunately, every time I bake "The Guy" a full batch of anything, he bitches I baked too much and only takes half the batch. That means I have to give the other half of the batch to my family, who may as well be certifiably insane with their pickiness. My sister is borderline diabetic with her glucose level, and my mom thinks almost EVERYTHING is TOO SWEET. I'm even going to have to GRIND the walnuts, because my sister HATES nuts in brownies!
THEREFORE, I'm thinking of using organic Agave syrup with less brown sugar and potentially add a bit more whole wheat pastry flour to re-balance the wet/dry ratio. That way it's still sweet, but not enough to jack up my sister's glucose level into full diabetes territory.
It SOUNDS like I'm changing your entire lovely recipe, but I'm trying to limit that as much as possible. I just have an extremely picky household to the point where I wanna tear my hair out.
Any pointers, before I make myself bald? lol :)
First of all, don't worry!! I have a fussy family too.
ReplyDeleteAll of our recipes are reduced sugar so they're not as sweet as "regular" brownies - that's why I mentioned using 1/2 cup.
Have you tried freezing baked goods? We always make up full batches and freeze some for later on. That way we're not eating a whole batch in one go and we also have delicious treats or snacks whenever we want them!
These look delicious! I love the idea of chocolate pancakes, especially topped with a little peanut butter!
ReplyDeletePeanut butter is definitely a must in my eyes ;)
ReplyDeleteUgh, my sister now wants them to be mint with no nuts, but nobody else likes mint brownies. I guess I'll be making TWO batches! Ack!
ReplyDeleteIs the 1 TBS of baking powder correct? That seems high. Perhaps the reason some people are getting more cake-like brownies instead of dense and fudge-like?
ReplyDeleteHi Jon,
ReplyDeleteWe've actually tested this recipe using a variety of different amounts of baking powder and other ingredients and this was the best version we created. It's actually quite dense (as you can see in the pictures).
I made these the other day and they were so delicious and easy! I was a bit skeptical that I could get 16 pieces out of it but they were really decent portions, which of course makes for glee because then there's more to eat and share :)
ReplyDeleteHey! I am SO glad you loved them! Thank you for letting me know! xx
ReplyDelete