Flourless, protein packed and super low sugar chocolate chip pancakes!

Recently I’ve been a bit burnt out – the Christmas period plus a variety of let downs have left my bank account sparse, and uni work has been piling on as deadlines are getting closer and closer.

I was desperate for a day off and some real comfort food, but I didn’t want to then have to deal with the guilt of totally unnecessary sugar and fat. I’ve made very simple 2 ingredient pancakes before, just two eggs and one banana, and whilst acceptable, they always ended up being a little bland, and didn’t cook evenly. Therefore, I came up with a new recipe! This recipe is flourless and therefore, provided you are careful to choose gluten free oats (oats are naturally gluten free but many commercial brands contain it anyway), they are gluten free, artificial sugar free, provide part of your 5 a day, and will fill you up!

As you can see from my photos, I prefer to add sweet toppings to my pancakes and so the pancakes aren’t too sweet themselves aside from the naturally occurring sugars in the banana, but I imagine adding some applesauce or honey to the mix would be a welcome sweetener for those who prefer their pancakes less topped.

Ingredients (makes around 5-8 pancakes, therefore serving either one very greedy person i.e me, or around 3 less hungry people!)

  • 2 large bananas
  • 3 medium eggs
  • 3 heaped tbsp plain oats
  • 1 heaped tbsp peanut butter (I used the whole earth crunchy peanut butter as this has a little salt, which I like!)
  • Oil or butter for the pan – I would recommend a spray to ensure even coverage and as little oil as possible – I use Frylight Avocado oil
  • Handful of plain chocolate chips
  • Optional tsp cinnamon
  • Fruit, chocolate spread, syrup, icing sugar etc, whatever you like as topping

Method

  1. Blend all the ingredients except the chocolate chips and the toppings.
  2. Spray a frying pan with the oil and heat the pan. Keep the stove at a low heat.
  3. Pour a small ladle of the pancake mixture on the pan and sprinkle some chocolate chips on top. Push the chocolate chips down a little if you can.
  4. When the edges begin to come away from the pan, (after a couple minutes) flip the pancake with a spatula and cook the other side for a minute or two before plating.
  5. Repeat, ladle by ladle, and ensure that you spray the pan with oil before each pancake. Take the pan off the flame if needed to avoid the oil splattering up and creating a burn hazard!
  6. Go crazy with toppings and enjoy!

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