Usually, I am not a very big fan of raspberries. Of all the berries out there, raspberries would normally be my last choice. I have come to really enjoy them quite a bit recently. Whether it is in my morning oatmeal, in pancakes, or in a bowl of yogurt, I eat them all the time now! I’m not sure what caused the change of heart, but I am sure glad it did.
Since I am leaving tonight for a couple of bike races that I have in New York this weekend, I decided it was a necessity to have a stack of pancakes before I go. I guess to me, it is pretty much always a necessity to have pancakes, but this time even more so since I’ll be gone for a few days.
I got my package from Musclepharm this month and it had their new white chocolate raspberry combat protein bars. I had been dying to taste them and use them in a recipe. I started thinking, about what kind of pancakes to make and then it hit me. Duh. Why not make white chocolate raspberry protein pancakes?Ā
These pancakes were probably some of the best I have made. Not only because of the flavor, but because of the awesome fluffy and moist texture they had. I added frozen raspberries into the pancake batter, and then I topped them with even more raspberries. For the raspberries on top, I heated them in the microwave with a couple tablespoons of maple syrup and then mashed them together.
Since no good meal is complete without chocolate, I added white chocolate coconut butter and melted white chocolate on top. The white chocolate coconut butter I used was from Sweet Spreads, and the white chocolate I melted on top was Amber Lyn sugar free white chocolate.
After adding the melted chocolate and coconut butter on top, I chopped up a white chocolate raspberry combat bar and added it on. These pancakes were seriously an explosion of flavor in my mouth!
PrintWhite Chocolate Raspberry Protein Pancakes
- Prep Time: 5 mins
- Cook Time: 7 mins
- Total Time: 12 mins
- Yield: 1 serving 1x
Description
Moist and fluffy raspberry protein pancakes topped with raspberry compote, white chocolate coconut butter, melted white chocolate, and white chocolate raspberry protein bar chunks.
Ingredients
Pancakes
- 1/2 cup (60g) whole wheat flour
- 1 scoop (34g) Musclepharm vanilla combat protein powder
- 1 tbsp. granulated stevia or erythritol
- 1 tsp. baking powder
- 1/2 cup milk (any is fine)
- 1 whole egg
- 1/4 cup (56g) natural applesauce
- 1/4 cup (61g) pumpkin puree
- 1/4 tsp. vanilla extract (optional)
- 1/4 cup (35g) frozen raspberries
Toppings
- 1/4 cup (35g) frozen raspberries
- 2 tbsp. maple syrup
- 1 tbsp. (16g) white chocolate coconut butter
- 1 tbsp. (14g) melted white chocolate
- 1/2 Musclepharm white chocolate raspberry combat bar
Instructions
- Preheat pan or griddle to medium/high heat. In a bowl, mix together flour, protein powder, stevia and baking powder. In a separate bowl, mix together egg, milk, applesauce, pumpkin and vanilla extract.
- Combine wet and dry ingredients and gently mix together until combined. Fold in 1/4 cup frozen raspberries. Spoon batter onto griddle to make 4 medium sized pancakes. Cook for about 3-4 minutes per side.
- Heat 1/4 cup raspberries in microwave for 30 seconds. Add 2 tablespoons of syrup and mash together. Top pancakes with raspberry sauce, white chocolate coconut butter and melted white chocolate.
- Cut protein bar into small pieces and add to the top of pancakes and enjoy!
Nutrition
- Serving Size: 4 pancakes (without toppings)
- Calories: 465
- Sugar: 10
- Fat: 10
- Carbohydrates: 56
- Fiber: 12
- Protein: 40