I love breakfast. I could eat it for every meal of the day. Breakfast for supper is always a hit around here and these pancakes didn’t disappoint. Chock full of vitamins minerals and protein, they’re the perfect meal any time of the day! I am currently OBSESSED with all things oat flour, so incorporating it into a protein packed chocolate pancake was an obvious win. Paired with black beans and plant based protein powder, these cakes are an easy way to work a little more protein into your breakfast (or lunch or dinner lol)
Planning a week of meals for a staycation type holiday has been so much fun! Can’t wait to show you all what kind of fun healthy meals I have planned! Hoping the weather holds out because word on the street is that there’s a tropical depression headed our way…
Have a great Wednesday!
Sincerely,
Les
Ingredients:
- 1 cup unsweetened almond milk
- 3/4 canned black beans (drained and rinsed)
- 3 soaked medjool dates (soak in hot water for 5 mins, remove pit)
- 1 cup gluten free oat flour (simply blend rolled oats until they are a fine flour like powder)
- 1/3 cup plant based protein (i use Vega plain unsweetened as I am not a fan of the flavoured protein powders)
- 3 tbsp raw cacao powder
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 tsp vanilla
- semi sweet vegan chocolate chips (i use Enjoy Life)
Method:
In a blender or food processor add dates, black beans and 1/2 of almond milk. Blend until smooth. Add the rest of the ingredients and blend until smooth. If the mixture is too thick, add more almond milk, and if its too runny, add more oat flour.
Over medium heat on a greased skillet, pour batter onto skillet (keep the pancakes small so that they are easy to flip) and sprinkle chocolate chips. Heat for 2 mins or until edge start to curl and bubble. Flip and cook an additional 2 mins. Plate and top with your favourite toppings. I topped mine with almond butter, maple syrup, banana, and slivered almonds. Delicious chocolatey protein goodness! Enjoy!
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