As someone who lives an active lifestyle and eats a plant-based diet, I am often on the hunt for extra protein sources. It is a myth that vegetarian/vegan people must be deficient. I have been asked countless times if I am “getting enough protein.” While I appreciate the concern, I have been tempted to respond by handing people this business card.
Chickpea flour is very low in fat yet 1 cup yields a whopping 10 grams of protein. It is also very affordable (Bob’s Red Mill is my go-to brand).
The base of this “pizza” is very versatile and comes together in a matter of minutes. Topping choices are endless, but I went for the classic peanut butter/banana route.
Did anyone else have PB+banana+honey sandwiches as a kid? Ah the memories.
I’m getting hungry just thinking about this, so onto the recipe! Serves 1-2 people.
- 1/2 cup chickpea flour
- 1/3 to 1/2 cup almond milk*
- 1.5 tsp cinnamon
- 1 tsp vanilla extract
- 2 tsp maple syrup (optional)
- 2 TBS peanut butter
- 1/2 large banana
- Mixture of flax, chia, and help seeds
- Dark chocolate chips or cacao nibs**
- Whisk all base ingredients in a medium-sized bowl, taking care to avoid clumps.
- Pour batter into a lightly oiled skillet over low heat. Let cook until small bubbles form on surface, roughly 4 minutes.
- Using a wide spatula, gently lift edges to see if cake holds together. Flip entire cake (with confidence!) and let other side cook for 3 minutes more.
4. One cooked, remove from pan and spread toppings of choice. This time I went with peanut butter, banana, chocolate chips, and a sprinkle of hemp, flax, and chia seeds for even more staying power. I can see almond butter + berries being delicious as well! Serve with maple syrup, if desired.
*Start with 1/3 cup and only add more if too viscous and cannot be poured easily.
**Not really optional.