- serves 8
- prep time 10 minutes
- cooking time 20-25 minutes
Ingredients
| 250g | Macro Mike Choc Chip Protein Pancake Mix |
| 1/4 Cup | Plain Flour (Sub GF) |
| 1/2 Tsp | Baking Soda |
| 1 Tsp | Baking Powder |
| 1 Tbsp | Sugar or Granulated Sweetener |
| 1 1/2 Cups | Almond Milk |
| 2 | Eggs (Or Vegan Sub) |
| 1/4 Cup | Butter, melted (Sub Dairy Free) |
| 1 Tsp | Vanilla |
| 1/2 Cup | Dairy Free Choc Chips |
Macros
per serving
- protein 11g
- fat 12g
- carbs 25g
- calories 257
Recipe by: @ emmawattnutrition
Level up your pancakes with this pancake slice recipe! It's packed with protein and can be made gluten and dairy free!
Steps
- Preheat the oven to 180C and line a slice tin with baking paper.
- In a large bowl combine the baking mix, flour, baking soda, baking powder and sugar.
- In a separate bowl whisk together the eggs, milk, butter and vanilla. Pour this into the dry mix and stir until just combined. Gently fold in the chocolate chips.
- Pour into the lined tin and spread evenly.
- Bake for 20-25 minutes or until a skewer inserted comes out clean.
- Remove from the oven and let cool in the tin for 5 minutes. Remove from the tin and pour over whatever topping you wish. Slice up and enjoy warm