Saturday, June 15, 2013

Chocolate Protein Pancakes (Gluten- and Grain-Free; No Added Sugars)

Recipes for two-ingredient pancakes have been floating around the food blogosphere for about six months now, and although the recipe intrigued me, I was skeptical of these flapjacks for a number of reasons.

First, how can a basic batter of mashed bananas and eggs with a little baking powder make fluffy flapjacks? I know baking powder can work its magic, but wouldn't the pancakes still be a gloppy mess in the skillet without flour to hold them together?

Moreover, how can two eggs and a large banana possibly keep me full for more than an hour? Up to this point, only Julie Fagan's Greek yogurt pancakes have been able to keep me from snacking shortly after breakfast.

Given these doubts, I set out to make my own version of the popular two-ingredient pancakes last weekend. After adding a few ingredients, I finally had a stack of satisfying and satiating pancakes.

Chocolate Protein Pancakes (Gluten- and Grain-Free; No Added Sugars)



These flapjacks are the accidental love child of protein and two-ingredient pancakes. They're perfect to make when you want to feel full without feeling "heavy," if that makes any sense.


The base is essentially mashed banana and eggs, but it inherited some traits from my Healthy Thin Mint Pancakes (a.k.a. you can thank spinach and cocoa powder for the lovely color).


A half a scoop of Body Fortress' Super-Advanced Chocolate Whey Protein packs a filling punch.




Extra baking powder = super fluffy flapjacks!


I'm still amazed the batter made six chocolaty pancakes! Not to mention, the entire no-sugar-added stack contains approximately 340 calories!


Go B-A-N-A-N-A-S, literally! :)

Chocolate Protein Pancakes (Gluten- and Grain-Free; No Added Sugars)




Makes six pancakes


Difficulty: If you can operate a blender and a spatula, you're good-to-go!


Total Preparation and Cook Time: About 10 minutes


Ingredients:

  • One large banana, mashed
  • Two eggs
  • 1/2 teaspoon baking powder
  • One heaping tablespoon cocoa powder
  • One large handful fresh spinach
  • 1/2 teaspoon vanilla
  • 1/2 scoop chocolate protein powder
  • 1/2 teaspoon cinnamon
  • Optional mix-ins: chocolate chips, fruit and/or nuts 

Steps:

  1. Bring a skillet to medium heat. Spray with cooking spray, if necessary.
  2. Add all ingredients to a blender. Blend for 30 seconds or until you have a uniform mixture.
  3. Pour 1/4 cup of the batter at a time onto the skillet. Cook the first side of each pancake for 60 to 90 seconds or until bubbles form in the middle.
  4. Flip the flapjacks and cook for an additional 60 to 90 seconds.
  5. Serve and eat!

Questions:

  1. Have you ever made two-ingredient pancakes?
  2. Have you ever made pancakes with protein powder?

Related HGG Posts:


Healthy Thin Mint Pancakes



Copycat IHOP Chocolate Chocolate Chip Pancakes



Chocolate Chocolate Chip Zucchini Bread Pancakes

 

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