Chocolate Chip Blondie Pancakes

³ Description

Chickpea based pancakes that taste like a combination of blondie batter and cookie dough!

² Ingredients

•  2 large Egg White
•  1 dash Salt
•  1 tsp Vanilla Extract
•  1/2 small (6" to 6-7/8" long) Bananas
•  1/4 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  1/4 tsp Baking Soda
•  1/2 tbsp Cocoa Powder (Unsweetened)
•  1/4 serving 1 Tablespoon Molasses
•  1/2 cup Garbanzo Beans
•  1/2 serving (serving = 2 tbsp) Bell Plantation PB2 Powdered Peanut Butter
•  1/2 serving (serving = 1 oz) TerrAmazon Cacao Nibs
•  1 serving (serving = 1/4 cup) Maple Grove Farms Sugar Free Low Calorie Maple Flavor Syrup
•  1/3 serving (serving = 1 level scoop) Cellucor Cor-Performance Whey Cor-Fetti Cake Batter
•  3 serving (serving = 1 packet) Whole Foods Market Stevia

q Directions

Mix together in a blender, 1/2 banana, 2 egg whites, 1/2 c chickpeas, 1/3 scoop vanilla protein powder (i used corfetti from Cellucor),
1/4 tsp baking powder, 1/4 tsp baking soda, Stevia to taste (2-3 packets), 1 tsp molasses, dash of salt, and 1/4 tsp vanilla extract. Pour batter into bowl and stir in cacao nibs.Heat skillet over medium low heat and add 1/3 to 1/4 of the pancake batter to pan. Cook pancake until edges look dry and bubbles form, then flip pancake and finish cooking. Repeat these steps for the rest of the batter remaining. For the topping combine 1/2 TBS unsweetened cocoa powder with 2 TBS SF maple syrup, and also in a separate dish mix 1 TBS PB2 with 2 TBS SF maple syrup and top pancakes with both cocoa and PB mixtures.

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