These pancakes are light, fluffy and ridiculously filling.
Yield: 3 pancakes
2/3 cup non-dairy milk – I used unsweetened almond milk
1/4 cup egg whites or 1 flax egg (1 tbsp freshly ground flax + 3 tbsp water)
2 tbsp mashed banana
1 tbsp chia seed
1/2 cup chickpea flour
1 tsp baking powder
1/2 tsp pure vanilla extract
pinch white stevia concentrate powder
1 tbsp chocolate or carob chips – I used unsweetened carob chips
1 tsp coconut oil (optional)
1 tbsp light maple syrup (optional)
Combine almond milk, egg whites, banana, and chia seeds in small bowl. Allow to sit for 10 minutes – this will get the chia all gelatinous and good for your digestion. Alternatively, allow the chia to soak overnight in the milk, then add to the recipe.
Preheat a small non-stick pan on medium-low heat for 2 minutes.
Meanwhile, combine the dry ingredients in a separate bowl, then add to the wet ingredients.
Stir until just mixed. Fold in chocolate chips.
Pour 1/3 of the mixture into the preheated pan. Allow the first side to cook for 2-3 minutes, or until bubbles form and the edges begin to turn golden.
Flip and allow to cook for another 1-2 minutes.
Place completed pancake on cooling rack and repeat with remaining batter.
Serve with coconut oil, maple syrup, nut butter, or sliced banana.