Chocolate Chip Protein Pancakes

My love for pancakes in the morning is strong, particularly during the fall and winter months. Pancakes are incredibly easy to switch up, as there are so many variations and the possibilities are endless! However, sometimes it is nice to keep it simple and stick to the basics, such as these high protein chocolate chip pancakes.

Honestly, pancakes are one of my favourite things to meal prep for breakfast for a given week, and the recipe is easy to double, leaving enough pancakes to get me through the week. I don't know about you, but I quite enjoy eating at least three pancakes in a sitting!

Not only are these pancakes simple, delicious, and will leave your tastebuds excited for more, each pancake packs shy of 13 grams of protein! So if you have specific macro targets, these may make a great addition to your meals!

Makes about 10 - 12 pancakes

Ingredients

• 1 cup buckwheat flour

• 1/2 cup + 2 tablespoons vital wheat gluten

• 1 scoop of vanilla protein powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• Pinch of salt

• 3/4 teaspoons cinnamon

• 1/4 teaspoon turmeric

• 2 - 2 1/2 cups plant-based milk

• 1 + 1/12 teaspoons apple cider vinegar

• 1/2 teaspoon vanilla extract

• 1/4 cup chocolate chips

Directions

1. Preheat your skillet.*

2. Pour the milk into a small bowl and add the apple cider vinegar and vanilla extract. Set aside.

3. In a large bowl, combine the buckwheat flour, vital wheat gluten, vanilla protein powder, baking soda, baking powder, spices, and salt.

4. Add the wet mixture to the dry ingredients and mix the batter until smooth.

   1. If you find the mixture is too thick, simply add a bit of plant-based milk at a time. Note that you do not want the consistency to be too thin and should still be slightly thick.

5. Using a 1/3 cup, scoop your batter onto your pan. Cook each side for about 2-3 minutes.

6. Serve and enjoy!

   1. Alternatively, if you are meal prepping, allow the pancakes to cool before you place them in an airtight container and into the fridge.

Note: I like to throw my pancakes into the toaster after pulling them out of the fridge to heat them through. They come out just as delicious as if you've just taken them off of the pan!

*I prefer to use an electric, non-stick griddle, as it allows me to not only cook more at once, but it also saves me from having to use oil to cook the pancakes.

*If you are not sure where to buy buckwheat flour or vital wheat gluten, we buy ours at our local Bulk Barn store. Having been in two different cities, and therefore, different store locations, I can assure you that every Bulk Barn that we have been to carries the same stock, so you shouldn't have any issues finding it at your local store.

Nutrition Breakdown per Serving (3 pancakes)

*The nutritional breakdown includes the use of Canadian Protein, All Natural Premium Vegan Protein Blend - Vanilla. Therefore, if you use another brand, the below breakdown may differ. 

Calories: 464
Carbs: 58.4 grams
Fat: 9.3 grams
Protein: 38.2 grams