It is only Tuesday, but it has already felt like a long week. I had a very tiring weekend of bike races in Vermont, and just got back at around 3 am this morning. Luckily I made these delicious double chocolate pretzel protein pancakes before I left.
Pretzels and chocolate together is really addicting. Of course, I always talk about how obsessed I am with chocolate, but when you pair it with pretzels. Wow. The sweet and salty combo is amazing. I really went all out with the chocolate in these pancakes too. From the chocolate pancakes, the chocolate whipped cream, and the chocolate peanut butter, I think I pretty much got it covered.
I used my chocolate MusclePharm combat powder in the pancakes. It is by far the best tasting chocolate protein powder I have used. It is actually the chocolate milk flavor, and when you mix it with milk, it tastes better than regular chocolate milk.
I layered each of the pancakes with chocolate whipped cream. I got the whipped cream quite a while ago when I saw it in the store and had never opened it. I can’t believe I waited so long, because it is delicious. Then I drizzled the pancakes with some chocolate peanut butter and topped it all off with some crushed pretzels.
Double Chocolate Pretzel Protein Pancakes
- Prep Time: 5 mins
- Cook Time: 6 mins
- Total Time: 11 mins
- Yield: 1 serving 1x
Description
Rich chocolate pretzel protein pancakes layered with chocolate whipped cream, drizzled with chocolate peanut butter and topped with crushed pretzels.
Ingredients
- 1/4 cup + 1 tbsp. (40g) whole wheat flour
- 1 scoop (35g) MusclePharm chocolate milk combat protein powder
- 1/2 tbsp. (4g) unsweetened cocoa powder
- 1 tbsp. granulated stevia or erythritol
- 1/2 tsp. baking powder
- 1/3 cup (75g) plain nonfat Greek yogurt*
- 1/3 cup milk (any milk is fine)
- 1 whole egg
- dark chocolate peanut butter
- chocolate whipped cream
- pretzels
Instructions
- Preheat pan or griddle to medium/high heat. Mix flour, protein powder, cocoa, stevia, and baking powder in a bowl. In a separate bowl mix Greek yogurt, milk, and egg. Combine wet and dry ingredients and gently mix. Crush up a few pretzels and fold into the batter (optional).
- Spoon batter onto griddle to make 4-5 medium sized pancakes. Cook for 3-4 minutes and ten flip and cook for another 2-3 minutes.
- Layer pancakes with chocolate whipped cream. Top with more pretzels and melted dark chocolate peanut butter. Enjoy!
Notes
*Greek yogurt can be substituted for an equal amount of canned pumpkin, applesauce, or mashed banana.
Nutrition
- Serving Size: pancakes without toppings
- Calories: 400
- Sugar: 5
- Fat: 9
- Carbohydrates: 38
- Fiber: 9
- Protein: 45