Chocolate Chips Gluten Free

These pancakes pack a triple boost of protein that will help you and your family head into your day with maximum energy – peanut butter, chickpeas and chia seeds.  Add some chocolate chips and sliced banana on top for a touch of sweetness to please your pickiest of eaters.  You can mix up a big batch of these on the weekend and freeze leftover pancakes to be quickly reheated for a midweek breakfast.

  • 4 tbsp chia seeds
  • 3 cups chickpeas
  • 1 1/2 cups milk
  • 3/4 cup peanut butter
  • 2 tsp vanilla
  • 2 tbsp organic maple syrup
  • 1 cup oat flour (or whole wheat)
  • 3 tsp tsp baking soda
  • 1/4 tsp salt
  • 3/4 – 1 cup chocolate chips
  1. Mix chia seeds with 1/2 cup water and set aside.
  2. In a blender or food processor puree chickpeas and milk until smooth.
  3. In a small bowl combine peanut butter, vanilla and syrup.  Mix in chickpea mixture and chia seeds.
  4. In a small bowl combine flour with baking soda, salt and chocolate chips.
  5. Add flour mixture to peanut butter mixture and fold until just combined.
  6. In a lightly greased frying pan on medium heat fry pancakes until golden brown.
  7. For left over pancakes, cool completely and freeze in an air tight container or bag.  Rewarm in a toaster or microwave for a quick breakfast midweek.