Fluffy chocolate protein pancakes drizzled with melted peanut butter and topped with vanilla almond milk ice cream and chocolate sprinkles.
Author: Spencer Miller
Serves: 1 serving
Ingredients
Pancakes
½ cup oat flour
1 scoop Chocolate protein powder*
1½ tbsp. unsweetened cocoa powder
½ tsp. baking powder
sweetener to taste
¼-1/2 cup milk (I used almond)
1 whole egg
¼ tsp. vanilla extract
Toppings
¼ cup Vanilla almond milk ice cream
2 tbsp. natural creamy peanut butter
chocolate sprinkles
Instructions
Preheat pan or griddle to medium/high heat. Mix flour, protein powder, cocoa powder, baking powder, and sweetener to taste. Add milk, egg, and vanilla extract. Gently fold together until a smooth batter forms.
Spray griddle with nonstick spray. Spoon batter onto griddle to make 6 medium sized pancakes. Cook for a couple minutes per side.
Heat peanut butter in the microwave. Drizzle peanut butter over top the pancakes. Top pancakes with ice cream and chocolate sprinkles. Enjoy!
Notes
*If you use whey, you will need a little less milk. If you use casein, you will need a little more milk.