Very Berry Chocolate Chip Pancake

A perfect weekend breakfast / brunch.

Nothing is better than a pancake the size of your face – and it’s even better when it’s vegan, gluten-free, & loaded with protein, healthy fat, + superfoods.

It’s like a giant chocolate chip cookie for breakfast with the best berry sauce.

Very Berry Chocolate Chip Pancake

Make this recipe? Tag @composednutrition + hashtag #composednutrition

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Recipe

15 minutes | 1 pancake

Ingredients

• ½ mashed banana

• ½ cup @traderjoes gluten free flour

• 1 scoop @gardenoflife vanilla protein powder

• ¼ cup organic oats

• 1 tsp cinnamon

• handful cacao nibs

• 1 tsp maca powder

• 1 tsp baking powder

• 1 tsp apple cider vinegar

• filtered water to desired consistency

• coconut oil spray

Topping

• 1/4 cup frozen blueberries

• 1/4 cup frozen raspberries

Directions

1. Mix all ingredients together. Heat a skillet over medium-high heat. Add coconut oil. Pour batter into skillet and cook evenly on both sides (flip when batter starts to bubble).

2. For topping: In a small saucepan heat frozen blueberries + frozen raspberries until it forms a sauce.

3. Top pancakes with topping.

4. Enjoy!

Did you know I have a pantry guide? Download your Composed Kitchen: Stocked Pantry Guide to have all the staples on hand that I use most often in my recipes! 

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Krista is a Chicago-based registered dietitian nutritionist, certified health coach, and certified personal trainer offering virtual nutrition coaching using a functional and integrative approach to help you feel vibrant, balanced, and confident. Looking to get your body + brain back?