June 7, 2014

Gluten Free Peanut Butter Banana Chocolate Chip Pancakes

Good morning!

Today I was about to make my regular Protein Pancakes, but then I added a little of this... a little of that... and voila! I had these!

Healthy, gluten free peanut butter banana chocolate chip protein pancakes!

How could these be healthy? Doesn't the peanut butter add a ton of calories? Chocolate chips?! Well, I added a Tbsp of PB2 to the batter and drizzled another Tbsp on top, for a total of just 45 calories and 5 g of protein. Also, the chocolate chips are Ghirardelli semi-sweet which are gluten free and dairy free. Two Tbsp of these are about 50 calories. I used half a banana and these pancakes were plenty sweet.

I guarantee the sugar and calorie content is greatly reduced by using PB2, chocolate chips and half a banana than the several Tbsps of maple syrup most people drench their pancakes with.

Gluten Free Peanut Butter Banana Chocolate Chip Protein Pancakes
Serves 1

1/3 cup oats, ground
2 Tbsp flax seed, ground (if you use whole, the calorie content will be reduced because your body can't digest the shell, and it will serve as fiber. The ground gets you the healthy oils from the flax. Either way works.)
1/2 tsp baking soda
1 Tbsp PB2
1/2 banana, mashed
2 Tbsp almond milk (or milk of choice)
1/4 cup Greek yogurt, plain low fat
1 egg, beaten
2 Tbsp Ghirardelli semi-sweet or dark chocolate chips(or another quality brand is fine, but Tollhouse and others are made with gluten products)

Heat a griddle on medium and spray with non-stick spray or use melted butter. Whisk dry ingredients together. Add in wet and ingredients and mix until no lumps remain. Fold in chocolate chips. Using a spatula, pour out individual pancakes. I made 3 medium sized pancakes, but you can make several small or 2 large. Let cook on one side for a few minutes until batter begins to bubble and edges are cooked.

Carefully flip pancakes and cook on the other side for about one minute. These pancakes cook quickly, so make sure to keep an eye on them so they don't burn.

Once they're cooked, plate and top with an additional drizzle of PB2 + water to make a PB2 paste, bananas, or whatever your heart desires.

Mmm, look at all those melty chocolate chips.



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