Low Fat, Lactose Free Chocolate Chip and Peanut Butter Protein Pancakes

I made these last Tuesday for pancake day and they were SO GOOD I had to share them! They are super simple, protein packed and filled with satisfying goodness.  Top with some low sugar syrup and you have a delicious lunch!

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Ingredients:

1 scoop (about 25 grams) of chocolate soy protein isolate

2 tsp of peanut butter powder (if you like things REALLY peanut buttery, add an extra tsp)

1 tbs Truvia

3 tbs spelt flour (or regular flour if it is all you have on hand)

1/2 tsp salt

1 egg

1 ripe medium banana

1/2 cup lactose free milk

Desired amount of dark chocolate or dark chocolate chips (Lindt 70% cocoa is milk free!) (If you wanted to make these extra low-fat, substitute blueberries for chocolate chips)

Sugar free syrup or topping of choice

Some Pam-like spray for cooking

 

Directions

  1.  Mix all of the dry ingredients (including the chocolate) in a bowl and set aside.IMG_0181 IMG_0182 IMG_0183
  2. In a separate bowl, mash the banana until smooth and mix in the egg.IMG_0179 IMG_0180
  3. Mix dry ingredients into banana and egg mixture, and slowly incorporate the milk until it is a nice, moderately thick batter.IMG_0184
  4. Spray some cooking spray on a skillet or pan and heat on a medium setting.  Cook pancakes on one side until small bubbles form, flip when golden brown and cook for a minute longer.
    IMG_0185 IMG_0188 IMG_0186
  5. ** If the pancakes do not seem to cook all the way through (as can happen with soy protein-based baked goods), simple put your plate of pancakes in the microwave for 20-40 seconds.
  6. Enjoy with any topping you like!! I topped mine with low calorie syrup.
  7. Note: This makes a pretty hefty portion of pancakes.  If the amount seems to phase you, either make half of the recipes, share with a friend or freeze half of the cooked pancakes to be heated up another day! IMG_8949 IMG_8955

Low Fat, Lactose Free Chocolate Chip and Peanut Butter Protein Pancakes

Serves 1
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Allergy Milk
Dietary Gluten Free, Lactose Free
Meal type Breakfast, Dessert, Lunch
Misc Pre-preparable

Ingredients

  • 25g Chocolate Soy Protein (1 scoop)
  • 2 teaspoons Peanut Butter Powder
  • 1 tablespoon Truvia
  • 3 tablespoons Spelt Flour (or whatever flour you have on hand)
  • 1/2 teaspoon Salt
  • 1 Egg
  • 1 Ripe banana
  • 1/2 cup Lactose Free Milk (Like Lactaide in the USA or Alra Lacto-Free in the UK)
  • 1 handful Dark Chocolate Chips (Substitute for Blueberries for a variation)
  • Sugar-Free Syrup (Or whatever topping you would like)
  • Pan-Like Cooking Spray

Directions

Step 1
Mix all of the dry ingredients (including the chocolate) in a bowl and set aside.
Step 2
In a separate bowl, mash the banana until smooth and mix in the egg.
Step 3
Mix dry ingredients into banana and egg mixture, and slowly incorporate the milk until it is a nice, moderately thick batter.
Step 4
Spray some cooking spray on a skillet or pan and heat on a medium setting. Cook pancakes on one side until small bubbles form, flip when golden brown and cook for a minute longer.
Step 5
If the pancakes do not seem to cook all the way through (as can happen with soy protein-based baked goods), simple put your plate of pancakes in the microwave for 20-40 seconds.
Step 6
If the pancakes do not seem to cook all the way through (as can happen with soy protein-based baked goods), simple put your plate of pancakes in the microwave for 20-40 seconds.
Step 7
Note: This makes a pretty hefty portion of pancakes. If the amount seems to phase you, either make half of the recipe, share with a friend or freeze half of the cooked pancakes to be heated up another day!
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About Mara

Hi there! I'm an American gal who fell in love with an English fella. I am in love with home style, seasonal decor and some serious DIYs! Follow my home journey through building furniture, creating a homey space from scratch and collecting inspiration from my travels!

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