Recipe: Chocolate Protein Pancakes

Chocolate Protein Pancakes

Serves: 10

Ingredients

• 2 tsp white or apple cider vinegar
• 1 cup unsweetened almond milk or 1% dairy milk
• ¼ cup plain low fat greek yogurt
• ¾ cup gluten free flour blend (or all purpose flour)
• 1/3 cup whey protein powder (chocolate or vanilla work well)
• 2 tbsp unsweetened cocoa powder
• ½ tsp salt
• 2 tbsp cane sugar
• 1 tbsp baking powder
• 1 tsp vanilla extract
• 1/3 cup chopped dark chocolate chunks (optional)

Directions

1. In a liquid measuring cup, measure out 1 cup of almond milk. Add 2 tsp of vinegar to the milk, stir and set aside.
2. In a large mixing bowl, mix together flour, protein powder, cocoa powder, salt, sugar and baking powder. Mix until combined.
3. Add the milk mixture, yogurt and vanilla to the dry ingredients. Mix until a thick batter forms with little to no lumps. The batter will be thick.
4. Preheat a pancake griddle or a skillet prepared with a small amount of non-stick cooking spray or butter.
5. Scoop 2-3 tbsp of batter onto the preheated skillet and shape into a circle. If the batter is too thick to form into a circle, add a few splashes of milk to thin out the batter remaining in the mixing bowl.
6. Continue to form pancakes cooking 2-3 minutes before flipping the pancake over. Cook for about 1 more minute.
7. Transfer cooked pancakes to a wire rack while you prepare the remaining pancakes.
8. Serve with pure maple syrup, berries, bananas or a nut butter.

Nutrition Facts per Serving:

Adapted from: The Conscious Plant Kitchen