These delicious pancakes are fun for the entire family! When we changed our lifestyle and decided to make healthier choices for our entire family it was challenging to find food that our three boys would also enjoy so I knew I had to come up with something. Oatmeal is great but sometimes you just want something different and these pancakes are a hit with the entire family!
So, why are these called mini chick powered chocolate pancakes? They’re silver dollar sized pancakes made from chickpea flour in pace of all-purpose flour. If you’re not familiar with chickpea flour it is simply ground up chickpeas! It can be purchased on Amazon or you could use a grinder (or very high-powered food processer if you have one) to grind chickpeas to make your own flour.
Insanely Delicious: Vegan Recipes For Weight Loss
This ebook is packed with delicious breakfasts smoothies, delectable salads outside of the norm, unbelievably healthy dinners, and incredible desserts and snacks.
They are the perfect breakfast meal to keep you provide your body with everything it needs and keep your blood sugar level. Why? Because it uses the ‘Complete in 3’ rule. They are a great source of protein, healthy fats, and fiber to keep you feeling full and satisfied! It is so important to manage and maintain a healthy blood sugar level throughout the day to avoid unpleasant side effects of high and low blood sugar! These pancakes are also perfect for our lifestyle because they are vegan and gluten free. I love knowing I’m feeding my kiddos a meal that is not only something they love eating, but it’s great for their bodies and is the perfect way for them to start their day.
We love this recipe because it takes a comfort food that we grew up on and turns it into an incredibly healthy treat that we don’t have to feel guilty about because it is made exclusively from whole foods. Even better, it is only made up of 5 ingredients making it a super quick and easy breakfast treat. Also, by using the chickpea flour in place of all-purpose flour, you are increasing your fiber and protein intake
This recipe does use almond milk and almond butter, so if you have a nut allergy you can sub out the almond milk for oat milk and the almond butter for a pumpkin puree. In fact, if you replace the cocoa powder with pumpkin spice and sub out the almond butter for pumpkin puree this would make an incredible fall pumpkin spice pancake treat!
The process is simple, mix together all ingredients in a mixing bowl. I prefer to use a 1/8 measuring cup to make sure I have the perfect size, but you can also just spoon out the pancakes if you don’t have that size measuring cup. Be sure to use a non-stick skillet to reduce the amount of oil you need to add to the pan. I prefer using a cast iron skillet when making these.
We love to eat our pancakes with a bit of agave drizzled over the top. But you could also use pure maple syrup or even lightly heated raspberries or blackberries if you choose.
This is a recipe that I created as a weekend treat and I hope you are your family love these as much as we do.
Mini Chick Powered Chocolate Pancakes
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
- Yield3 servings
- Serving Size5 mini pancakes
- Energy267 cal
Pancakes
- 1 cup chickpea flour
- 1 cup organic almond milk
- 2 Tbs natural almond butter
- 1 Tbs unsweetened cocoa powder
- 1 Tbs organic blue agave
Preparing the pancakes
- In a mixing bowl, whisk together all ingredients.
- In a non-stick skillet on medium high heat add 1 Tbs of olive oil.
- Using a 1/8 measuring cup as a scoop, drop even circles of the mixture into the pan and cook for 2 minutes (the spatula should slide under the pancake easily for flipping).
- Flip the pancake and cook for 1 minute on the other side.
- Plate and serve with your topping of choice!
This recipe does contain nuts but they can be easily substituted in the event of a nut allergy. You may use oat milk in place of almond milk, and pumpkin puree in place of the almond butter.
You could easily turn these into a delicious fall treat as a pumpkin spice pancake by replacing the cocoa powder with pumpkin spice, and the almond butter with pumpkin puree!
Additional Note: I prefer to use a 1/8 measuring cup to make sure I have the perfect size, but you can also just spoon out the pancakes if you don’t have that size measuring cup. Be sure to use a non-stick skillet to reduce the amount of oil you need to add to the pan. I prefer using a cast iron skillet when making these.
- 3 servings per container
- Serving Size5 mini pancakes
- Amount per serving
- Calories267
- % Daily Value*
- Total Fat10 g12.82%
- Total Carbohydrate32 g11.64%
- Dietary Fiber6 g21.43%
- Protein12 g24%