Name: Chocolate Protein Pancakes (low FODMAP)
Yield: 816 grams
Ingredients: 200 grams of gluten flour Airos; 400 grams of milk, semi-skimmed, pasteurized; 100 grams of egg, chicken, whole, raw (2); 35 grams of chocolate, black, at least 80%; 15 grams of olive oil; 2 grams of iodized salt; 2 grams of vanilla extract; 60 grams of IMPACT Whey Protein Chocolate Smooth; 2 tsp baking powder

Ingredients

or200 grams of gluten flour Airos

or400 grams of milk, semi-skimmed, pasteurized

or100 grams of egg, chicken, whole, raw (2)

or35 grams of chocolate, black, at least 80%

or15 grams of olive oil

or2 grams of iodized salt

or2 grams of vanilla extract

or60 grams of IMPACT Whey Protein Chocolate Smooth

or2 tsp baking powder

Preparation

Mix the dry ingredients In a bowl, combine the gluten-free flour, protein powder, baking powder, and salt.

Add the wet ingredients Add the eggs, lactose-free milk, and vanilla extract. Whisk until you get a smooth batter.

Let the batter rest Leave the batter to rest for 5–10 minutes. This helps improve the texture, especially with gluten-free flour.

Add chocolate Gently fold in the chopped dark chocolate.

Heat the pan Place a non-stick pan over medium-low heat and add a small amount of oil.

Cook the pancakes Pour small portions of batter into the pan. Cook for about 2–3 minutes, until bubbles form on the surface.

Flip and finish cooking Flip the pancakes and cook for another 1–2 minutes until golden brown and cooked through.

Serve Serve warm. Optionally top with lactose-free yogurt, fresh fruit, or a drizzle of maple syrup.

Nutritional information

	Per 100 g	Per portion (204 g)	% DRI
Energy	189 kcal	385 kcal	19 %
Protein	9 g	19 g	38 %
Carbohydrate	24 g	49 g	19 %
Sugars	6 g	13 g	14 %
Fat	6 g	13 g	18 %
Fatty acids, total saturated	2 g	5 g	24 %
Fiber	1 g	1 g	4 %
Sodium	332 mg	676 mg	28 %

Recipes ofFELIZ Nutrition

Without strict rules, but with small, smart adjustments that really work!

Chocolate Protein Pancakes (low FODMAP)

Monday, April 20, 2026