As I’m trying to gain muscle and tone I have been trying to add more protein to my diet in fun ways. What better way to get your protein in on the weekends than with some chocolate chip pancakes? One tablespoon of hemp seeds contains 5.3 grams of protein. Adding them to this gluten-free pancake batter is a great way to get that extra protein in.

Ingredients

1/4 cup brown rice flour

1 cup almond flour

1/2 cup vegan chocolate chips

1/2 tsp xanthan gum

1/3 cup tapioca starch

1/4 cup raw cacao powder

3 tbsp hemp seeds

2 tsp baking powder

1/2 tsp salt

1/4 cup Ener-G egg replacer mixed with 1/3 cup hot water

1 tsp vanilla

1 1/2 cup unsweetened nut milk or water (I use almond milk)

1/3 cup maple syrup

coconut oil

 

  1. In a large mixing bowl combine all the dry ingredients.
  2. In a small mixing bowl combine the wet ingredients.
  3. Slowly add the water ingredients to the dry bowl while mixing. Make sure to get any clumps out.
  4. Heat 1/2 teaspoon of coconut oil in a pan. Pour about 1/4 cup pancake mix. Pancakes are ready to flip when they start to bubble. *Note: They do burn easily. Be sure to add coconut oil each time and keep an eye on them.
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