Vegan Chocolate Chip Protein Pancakes from LIV Body Athlete Natalie Matthews

Makes 3 servings (2 small pancakes per serving) 

Macros per serving: Approximately 22g P/37g C/5g F

• 90g GF All-purpose baking flour (3/4 cups)
• 74g LIV Body Cinnamon Coffee Cake Lean Protein & Greens (2 scoops)
• 2 teaspoons baking powder
• 1/4 teaspoon salt 
• 130g unsweetened applesauce (1/2 cup)
• 8oz pea milk or soy milk (1 cup) 
• 2 teaspoons vanilla extract
• 15g mini vegan chocolate chips (1 tbsp)

1. Heat a non-stick pan over medium heat.⠀
2. In a mixing bowl, add flour, protein powder, baking powder, and salt.  Whisk until all the ingredients are well combined.⠀
3. Add applesauce, pea milk, and vanilla extract.  Whisk together until reaching a pancake batter consistency.  Add more milk if needed. ⠀
4. Fold in the chocolate chips. ⠀
5. Scoop 1/3 cup of the pancake batter onto the hot pan. Cook pancakes for 1-2 minutes on each side. ⠀
6. Repeat step 5 with the rest of the pancake batter.⠀
7. Split into 3 equal portions for the week. ⠀
8. Serve topped with your favorite toppings and enjoy.

Try it out and let us know what you think by commenting below! 

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