This protein pancake is another winner. If you haven't experienced the fantastic result of banana mixed with chocolate in a pancake, I would start here! These also keep well; my sister-in-law and I snacked on them as we drove 9 hours to Oregon with twin babies on board. The protein and easy-to-digest nutrients from the chia seeds and hemp seeds will keep you going for hours.
Though not paid by Nutiva, I am delighted to receive the occasional sample of ingredients, and even when not receiving delicious hemp or chia seeds and the like, I have been a fan of their coconut flour for years. It's a favorite of mine; the taste is better than every other brand I've tried and it's not nearly as clumpy. (That's a surefire way to ruin a bite of pancake; with a dry cloud of coconut flour that didn't get mixed in!)
Chocolate Cinnamon Protein Pancakes
1 cup oat flour (or finely ground gf oats) 3 Tablespoons chocolate hemp protein powder (or any desired) 1-1/4 cup unsweetened hemp or coconut milk
1/3 cup coconut flour 1 banana, mashed
½ tablespoon ground chia seeds
1 tablespoon maple syrup
2 teaspoons cinnamon 1 teaspoon baking powder 1 teaspoon pure vanilla extract
Optional for topping: chia seeds, cacao nibs and coconut
Optional syrup: cacao powder whisked with protein powder and water
1. Food-process all pancake ingredients until smooth. Set aside for a few minutes to thicken. 2. Stir mixture again. It should be thick, but add more milk if it looks too dry. 3. Cook on medium-low heat in a pan greased with coconut oil, about 4 minutes per side. 4. Serve as desired; I recommend my protein frosting (above) and a medley of cacao, chia and coconut.