Choc Chip Cookie Dough Chocolate and Peanut Butter Pancake Stack
Ingredients
- 70g all-purpose flour
- 1 scoop of salted caramel soy isolate protein powder from @myproteinuk
- 180ml unsweetened almond milk
- 1 tsp ground flax seeds
- 1/4 tsp baking powder
- 1 tsp cacao powder (add to half the mixture)
- 80g tinned chickpeas
- 1 tbsp peanut butter powder from @myproteinuk
- 1 tbsp salted caramel soy isolate protein powder from @myproteinuk
- 1 tbsp butterscotch sugar-free syrup from @myproteinuk
- 3 tbsp unsweetened almond milk
- Chocolate chips
Preparation
In a mixing bowl, combine the all-purpose flour, salted caramel soy isolate protein powder, ground flax seeds, and baking powder.
Gradually add the unsweetened almond milk while whisking to create a smooth batter.
Divide the batter into two portions. To one portion, add the cacao powder and mix until well combined.
Heat a non-stick pan over medium heat. Pour small amounts of each batter onto the pan to create pancakes. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat until all the batter is used.
For the chickpea cookie dough, drain and rinse the chickpeas. In a food processor, blend the chickpeas, peanut butter powder, salted caramel soy isolate protein powder, butterscotch sugar-free syrup, and unsweetened almond milk until smooth.
Stir in chocolate chips into the chickpea mixture to create the cookie dough.
Stack the chocolate and cacao pancakes, alternating with layers of the chickpea cookie dough.
Top the stack with additional chocolate chips, if desired.
Serve the pancake stack warm and enjoy!