I would seriously eat these daily. In fact we ate them before I could steal any for pretty pictures. These are not only good to eat, they are good for you. With their high protein value, they make a great satisfying breakfast.
I made these on a whim, I have been experimenting with flavoured soy milks in our pancakes for a while, and other fillings. Pancakes always leave me sorta hungry, so I usually end up making the kids pancakes and having something else. When I realized I was clean out of whole wheat flour I had a brain flash, if I could up the protein and fiber value in pancakes they would be more satisfying as a breakfast, so I started checking out my alternative flours and the chickpea caught my eye. with 6g of fiber and 6 g of protein per 1/4 cup (about the amount in 2 pancakes) it was a great solution, however I know how dense that stuff can be and pancakes should not be dense, so I went 50/50 with regular flour for what is a perfect density. since I was on a protein mission, and my son wanted chocolate ones, the thought of Reese came to mind, and how good PB and Chocolate is. I recently found PB2 a dry peanut butter powder, in a local health food store and have been trying to find ways to use it, why not add a bit of protein that way, and of course, what goes better than banana with both peanut butter and chocolate!? For the protein reason I used soy milk here but I often make my pancakes with almond milk, both work well but soy tends to make a flufflier pancake.
Peanut Butter Chocolate Banana Pancakes.
- 1 1/4 cup chickpea flour
- 1 cup all purpose flour (gf version works well too)
- 1 tbsp baking powder
- 1/4 tsp salt
- 2 tbsp brown sugar
- 1 tbsp cinnamon
- 2 cups soy milk (1/2 chocolate 1/2 plain)
- 4 tbsp apple sauce
- 2 smashed ripe bananas
- 2tsp vanilla extract
- About 1 tbsp chia seeds
- 2 tbsp PB2 (dry peanut butter product)
Mix the dry ingredients well in a bowl except PB2 and chia. I recommend using a fork for this. The density of the flours are a little different and they blend better this way. Add soy milk, apple sauce, chia, vanilla smashed banana and PB2 mix well with fork or whisk. Pour about 1/3 cup into preheated non stick pan on medium heat and flip when very bubbly.
This recipe makes 12-18 pancakes depending how big you want them. So for fewer than a family of 6 you might want to take only 1 cup and 3 tbsp of the dry mix, reserve the rest in an air tight container and halve the remaining ingredients to mix with the dry mix. But these also freeze and store really well for toaster pancakes or on the go snacks.