Fluffy. Absolutely amazing. Super chocolatey. Seriously these pancakes can’t get any more perfect. The secret is CAULIFLOWER. It plumps up the batter, makes it fluffier, and is super low cal. Low carb/low cal pancakes that also sneak veggies in? Yes please! You won’t regret making these.
- 1/3 cup riced cauliflower (raw cauliflower that’s been processed in a food processor)
- 1/4 cup coconut flour
- 1.5 TBSP unsweetened cocoa powder
- 1/2 scoop whey protein powder
- 1/2 TBSP psyllium husk (Optional – it’s a good source of fiber and also thickens the batter)
- 2 stevia packets (or sweetener of choice)
- 3/4 tsp baking powder
- 1/2 ripe banana
- 2 egg whites
- 1 TBSP unsweetened almond milk
- 1/2 tsp vanilla extract
In a bowl, microwave the 1/3 cup riced cauliflower for 60 seconds. Next, add the following 6 ingredients to the bowl (all the dry ingredients) and stir to evenly blend everything. Now mash the 1/2 banana and add it to the bowl, as well as the rest of the ingredients (these are the wet ingredients). Stir everything well – (it will be a THICK batter! This is because I really like the cakey texture. If you want them more “dense” like your typical pancake, add 1/4 cup MORE almond milk). Then cook them in a frying pan sprayed with a nonstick cooking spray on a low heat for 5-6 on one side. Flip them, and cook another 2-4 minutes.
These. are. so. good. I put chocolate better’n peanut butter in between every pancake as I stacked them; I topped the stack with almond butter, the rest of the banana, and walden farm’s zero calorie chocolate syrup.
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