Chocolate Protein Pancakes

Name: Chocolate Protein Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 12
Cuisine: American
Ingredients: 2 tbsp Egg (2 large eggs or 6 tbsp liquid egg whites); 1 cup Almond Milk (1 cup unsweetened almond milk or milk of choice); 1 tsp Vanilla (1 tsp vanilla extract); 1 cup Pancake Mix (1 cup Kodiak Cakes Buttermilk Flapjack and Waffle mix or your favorite pancake mix); 28 g Chocolate Whey Protein Powder (28 g chocolate whey protein I used Earth Fed Muscle, but go with your favorite here.); 2 tsp Dutch Processed Cocoa Powder (2 tsp Dutch-process cocoa powder for more intense chocolate flavor); 0 pieces Cooking Spray (Olive oil or avocado oil cooking spray)

High-protein chocolate pancakes blended from eggs, pancake mix, protein powder, and cocoa, then cooked on a griddle and optionally topped with a light chocolate glaze.

20 minAmerican

Servings12

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Vegetarian
Pescatarian

Steps

1Place the first 6 ingredients into a blender in the order listed (liquid on bottom).
2Blend until smooth and allow the batter to sit for several minutes to thicken.
3Heat a non-stick griddle pan over medium-high heat.
4Spray pan with olive oil spray and pour batter into pan (about 1/4 cup each) and cook until bubbles start to form.
5Flip and cook the other side.
6Repeat with the remaining batter (you should end up with 12-14 medium-size pancakes).
7For the optional chocolate glaze: Place 2-3 tbsp of semi-sweet chocolate chips in a small, microwave-safe bowl (you can use regular or sugar-free chocolate chips). Heat 30 seconds, stir, and heat in 30-second increments until smooth and pourable. Stir in a few splashes of light cream to achieve the desired consistency.
8Drizzle over the pancake stack and sprinkle with a few chocolate chips, if desired. I also love these with sugar-free maple syrup and fresh berries.