Chocolate-maple protein pancakes

Preparation: 25 minutes | Cooking time: 12 minutes | Servings: 8 cookies

Ingredients:

Wet ingredients

2 eggs

1 banana, mashed with a fork

1 scoop of chocolate protein powder

⅓ cup (85 ml) sugar-free almond milk

¼ cup (60 ml) virgin camelina oil

Dry ingredients

1 cup (250 ml) whole wheat flour (or oat flour or white flour)

1 C. tbsp (15 ml) cocoa

1 C. tbsp (15 ml) instant coffee

2 tbsp. tablespoon (30 ml) roasted camelina seeds Signé Caméline

1 C. teaspoon (5 ml) salt

Creaming

½ cup (125 ml) 2% cottage cheese

¼ cup (60 ml) maple syrup

Preparation:

1. Preheat oven to 400 °F (205°C) .
2. In a bowl, combine all the wet ingredients. Whisk for 3 minutes to obtain a homogeneous mixture. To book.
3. In another bowl, add all the dry ingredients. Mix well.
4. Add half of the dry ingredients to the wet ingredients. Mix gently. Repeat the operation with the second half to obtain a homogeneous mixture.
5. On a baking sheet lined with parchment paper, divide the mixture into 8 patties. Bake for 12 minutes.
6. In a blender, add all the creaming ingredients and reduce to a smooth puree.
7. Remove from the oven, let the pancakes cool for 5 minutes before adding the creaming.

Tips:

To portion your cookies efficiently (and to avoid messing up your entire kitchen), use an ice cream scoop! With this tip, you save time and your cookies will all be uniform!

The recipe on video !

Recipe credit: The Fit Cook