Description
Delicious and nutritious chocolate peanut butter protein pancakes that are perfect for breakfast, brunch, or post-workout meals.
Ingredients
Scale
- 1 cup whole wheat flour
- 2 tablespoons cocoa powder
- 1/2 cup protein powder (chocolate or vanilla flavor)
- 2 teaspoons baking powder
- 1 cup almond milk (unsweetened)
- 1/4 cup peanut butter (plus extra for drizzling)
- 2 large eggs
- 2 tablespoons maple syrup (plus extra for serving)
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl, combine the whole wheat flour, cocoa powder, protein powder, baking powder, and salt. Whisk together until well mixed.
- In a separate bowl, whisk together the almond milk, peanut butter, eggs, and maple syrup until smooth and well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Preheat a non-stick skillet or griddle over medium heat. You can lightly grease it with a small amount of oil or cooking spray if desired.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 1-2 minutes until they are cooked through and golden brown.
- Remove the pancakes from the skillet and stack them high on a plate. Drizzle with warm peanut butter and maple syrup. Serve immediately while warm.
Notes
- Store any leftover pancakes in an airtight container in the fridge for up to 3 days.
- You can freeze the pancakes for longer storage.
- To reheat, microwave for about 30 seconds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 100mg
Keywords: pancakes, chocolate, peanut butter, protein, breakfast, healthy