Gluten Free, Dairy Free, Vegan Options
- 2 tbsp buckwheat flour
- 1 tbsp garbanzo bean flour
- 1 scoop vanilla protein powder (use plant-based for vegan)
- 1/4 tsp baking powder
- 1 tbsp cacao powder
- 1 tsp Maca Powder
- 1/4 cup milk of choice
- 1/4 cup carton egg whites
- sub another 1/8 cup non-dairy milk for vegan, plus 1 flax egg
- 1/2 ripe banana, MASHED
- toppings of choice
1- Heat a medium sized skillet over medium heat and melt a little coconut oil.
2- In a large mixing bowl, combine the buckwheat flour, garbanzo bean flour, protein power, baking powder, cacao powder, and maca powder. Whisk until combined.
3- Mash 1/2 of the banana and set aside. Add the milk and egg whites to the dry ingredients and whisk well until a batter forms. Work out as many clumps as possible, then add the banana. Whisk again until combined.
4- Turn down the heat to medium low, then add the entire batch of pancake batter until it forms a large uniform circle (mine was about 7-8 inches in diameter). Cook until lots of bubbles form on the top, then carefully flip with a large spatula. Cook on the other side until the pancake rises and both sides looked evenly browned.
5- Remove from the pan and top with whatever you’d like! I used strawberries, blueberries, dried white mulberries, cacao nibs, a few scoops of blueberry acai banana ice cream, and a generous drizzle of raw cacao peanut butter sauce!
See more delicious recipes at Casey’s Wholesome Kitchen.