(Serves 2)
These healthy chocolate pancakes contain wholefood sources of protein like chia seeds and egg but also has the option to add protein powder.
Protein is so important for women because it helps to maintain and build lean muscle and keeps you feeling fuller for longer. If you decide to add protein powder to this recipe, keep in mind that it will change the texture of the pancakes depending on the type or brand you choose. You can use a standard whey protein powder or experiment with dairy-free types or even different flavours to create your own version!
I like to top mine with berries which go really well with the chocolate flavour of these pancakes. I’ve also added a little maple syrup but you could try blueberry compote or a drizzle of melted peanut butter instead!
Plus, because these pancakes are a good source of protein AND carbohydrates, they are the perfect post-workout meal option. Chia seeds and eggs are both complete sources of protein which means they contain all the amino acids your muscles need to repair themselves after a workout. This recipe also includes rolled oats and bananas which provide carbohydrates necessary for energy and recovery. Carbs are NOT evil ladies!
When you’re on-the-go, this healthy chocolate pancakes recipe is really easy to meal prep! Make up a batch and stack the pancakes between pieces of baking or wax paper and place them into a zip-lock bag or airtight container in the freezer. You’ll have a nutritious breakfast option on hand for those days you need to run out the door!
INGREDIENTS:
50g (½ cup) whole grain rolled oats
1 tbsp chia seeds
1 tbsp cacao powder
½ tsp baking powder
2 scoops of chocolate flavoured protein powder (optional)
1 large banana, mashed
2 large eggs, lightly beaten
60ml (¼ cup) low-fat milk or dairy-free milk of choice
Fresh strawberries or raspberries, to serve
Pure maple syrup, to serve
METHOD:
Place the oats, chia seeds, cacao powder, baking powder and protein powder, if using, into a high-speed blender or food processor and blend until the mix resembles flour. Set aside.
In a medium bowl, add the mashed banana, beaten eggs and milk and stir until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix. If the mixture is too thick, add 1 tablespoon of water at a time until the desired consistency is reached. Leave to stand for 5 minutes. The batter should be easy to pour.
Heat a large non-stick frypan over medium heat and lightly spray with oil spray.
Pour a ladleful of batter into the pan and cook for about 2-3 minutes until some bubbles appear on the surface. Use a spatula to carefully flip the pancake and cook for another 2-3 minutes until the pancake is golden brown. Transfer to a plate and loosely cover with foil to keep warm.
Repeat with the remaining batter until finished.
To serve the Healthy Chocolate Protein Pancakes, top with fresh berries and a drizzle of maple syrup.
Enjoy! xx
