The other day I started grinding some pecans and almonds in my blender to make some nut butter when I realized we were almost out of protein balls. That occurrence is just NOT allowed to this house.

So, there I had a roasted, pecan-pie-like butter to use in the protein balls and I began adding ingredients. I started off adding vanilla, coconut oil, collagen peptides, and almond flour…as I do with most of my protein ball recipes. I always add sugar or honey last so I can adjust accordingly. Sometimes, they just don’t need very much, if any.

I kept adding ingredients and still couldn’t figure out exactly what flavor I was making. I started to get scared. In the past when I’ve been in similar situations, I’ve ended up with 5 dozen really weird protein balls that my husband HAD to eat because I hate waste. haha! I just kept adding ingredient after ingredient and all of a sudden I had a huge bowl of protein ball mess. I kept thinking…Jon is going to be none to pleased if I screw up a batch again.

Before I added any weird specifically flavored ingredient, I decided to just add some chocolate chips and call it a day. I figured this would just be a recipe I’d scratch and nothing that great would come out of it. Then I tasted it and it was delicious…but I had no clue what flavor it was. It was familiar, yet I HAD NO CLUE.

My husband came home from work the other day, tried one, and was like, “Mmm…chocolate chip pancakes.”

THAT WAS EXACTLY IT! Leave it to my husband, who can never describe flavors whatsoever, to come up with exactly what these reminded me of.

These Chocolate Chip Protein Balls may be free of lots of things, like dairy, gluten, grains, but they sure pack in some good, comforting flavor (and lots of healthy fats and protein!) when it’s snack time or you’re just looking for a quick breakfast as you run out the door.

Add these protein balls to your meal prep plans for next week. I promise, You won’t be disappointed!

Don’t forget to save the recipe to your Pinterest board for later! Tag @butteraddictgonepaleo on Instagram and Facebook if you make these! I’d love to see it!

Print Recipe

Chocolate Chip Pancake Protein Balls |Dairy, Gluten, & Grain Free|

Prep Time

30 minutes

Servings

balls

Ingredients

• 1 1/2 cups Pecan Halves
• 1 1/2 cups Almonds raw, unsalted
• 3/4 cup Coconut oil melted
• 3/4 cup Almond Flour
• 1 1/4 cup Tigernut flour sub more almond flour
• 2/3 cup Collagen Peptides
• 6 tbsp Coconut sugar
• 1 tsp Vanilla Extract
• 1/2 tsp Pink salt
• 2 oz Dairy-free mini chocolate chips

Prep Time 30 minutes Servings balls Ingredients 1 1/2 cups Pecan Halves 1 1/2 cups Almonds raw, unsalted 3/4 cup Coconut oil melted 3/4 cup Almond Flour 1 1/4 cup Tigernut flour sub more almond flour 2/3 cup Collagen Peptides 6 tbsp Coconut sugar 1 tsp Vanilla Extract 1/2 tsp Pink salt 2 oz Dairy-free mini chocolate chips

Instructions

1. In a high-powered blender or food processor, blend the pecans, almonds, and coconut oil until smooth.
2. In a large bowl, mix the nut mixture with the remaining ingredients until well combined.
3. Onto a lined tray or baking sheet, scoop out heaping tablespoon sized balls. I use a melon baller scoop for this - it makes it SO quick and easy!
4. Freeze the protein balls for 15-20 minutes or refrigerate overnight.
5. Store in an airtight container in the fridge/freezer.