These pancakes are grain-free and filled with both protein & fiber. The almond butter adds nutrition, as well as flavor & satisfaction. I love the nutty taste, which pairs perfectly with the sweetness of fruit & maple syrup.
If you are like me, Sunday is your only day to sleep in. I am sure to enjoy it, and that is why Sunday mornings often entail making pancakes in my pajamas. This is exactly what happened this week, and this is the recipe I want to share with you all!
Almond Butter Pancakes with Chocolate & Protein
- 1/3 cup vegan vanilla protein powder
- 1/3 cup ground flax seeds
- 2/3 unsweetened Ripple milk (or other kind of plant milk)
- 1/2 cup water
- 1/4 tsp. baking soda
- 2 tbsp. almond butter
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/2 cup chocolate chips
In a medium bowl, combine all ingredients together, excluding the chocolate chips.
Okay, this is very important: Let the batter sit for 5-10 minutes. It should be a bit thicker than usual. If you do not let the batter sit, as it will not thicken and the pancakes will fall apart and be way too thin. (Trust me, I learned that the hard way!)
Add in the chocolate chips. Here is a great time to also add some sliced almonds or chopped walnuts.
Heat a pan and grease it. (Here is where I love spray-on coconut oil. It is just like PAM, but with coconut oil, instead of whatever is in PAM. I found the coconut oil spray at Whole Foods.) Use a ladle to scoop the batter and cook the pancakes.
Serve on a plate. Top with any (or all, as I chose to) of the following: pure maple syrup, chopped bananas, chopped strawberries, blueberries, some cashew butter, and a dash of cinnamon. As always, please enjoy.