Breakfast: Choco Protein Pancakes

DRY INGREDIENTS 3/4 cup wheat flour 1/2 cup almond flour 1/2 cup quinoa flour 1 measure of cocoa powder 2 tablespoons of baking powder 1/2 teaspoon of salt chia seeds WET INGREDIENTS 1 1/2 cups of water 1/4 of coconut milk 1 ripe banana, sliced 4 egg whites METHOD 1. In a medium bowl, sift all the dry ingredients, this makes the pancakes are soft and fluffy. 2. In a separate container, mix all the wet ingredients. 3. Add the wet ingredients to the dry ingredients, mix, optional to add blue berries. 4. Heat an anti-stick skillet over medium heat and add a little coconut oil or ghee. Pour 1/4 cup of dough into the hot pan. 5. Once you see that the bubbles begin to form, it’s time to turn it around. The trick of the pancakes is to keep the heat high enough to cook them, but not so much to burn the outside while the inside is left raw. Once you find the right place on your stove, take note. 6. Let the pancakes rest for 5 minutes before serving. This helps them to stay firm in the middle. 7. Serve with fruits, honey or agave.