Have your cakes and protein, too, because these pancakes are the ultimate nutritional foundation. Whether you’re competing in a triathlon or running with friends, these pancakes offer an endurance-focused 4:1 ratio of carbs to protein to fuel your body.
Chickpea flour provides a wonderful texture and is high in protein and dietary fiber. The chia seeds and blueberries complete the nutritional profile, making this a gold medal meal whenever you’re craving pancakes.
Ingredients
(Makes 8-10 5-inch pancakes)
- 1 c organic almond milk
- 1 free-range egg
- 1/3 cup organic applesauce
- 1 cup chickpea (garbanzo bean) flour
- 1 TB baking powder
- 2 TB non-GMO cornstarch
- 1/4 c gluten-free flour
- 1 tsp cinnamon
- 1 TB Chia seeds
- 1 tsp pure vanilla extract
- 1/2 c organic blueberries
- Grass-fed ghee for cooking
Preparation
1. Place all ingredients except blueberries and ghee into a high-speed blender or food processor and mix until just smooth.
2. Melt ghee on a cast iron flat top griddle or non-stick griddle.
3. Pour batter on the griddle to make pancakes.
4. Drop 8-10 blueberries on top of the pancakes before flipping.
5. Enjoy immediately with maple syrup or honey.
Nutrition Facts*
| Calories | 303 |
| Total Fat | 7g |
| Carbohydrates | 48g |
| Protein | 12g |
| Servings Per Recipe | 4 |
* Nutrition Facts are based on 1 serving.
Photographer: Carmen Troesser
