Description
Chocolate hazelnut protein pancakes topped with chocolate sauce and chocolate hazelnut butter.
Scale
Ingredients
- Pancakes
- 1/2 cup (60g) whole wheat flour
- 1 scoop (34g) Musclepharm milk chocolate combat protein powder
- 1 tbsp. (5g) cacao powder
- 1 tbsp. stevia
- 1/2 tsp. baking powder
- cinnamon to taste
- 1/4 cup (60g) canned pumpkin*
- 1 whole egg
- 1/4 cup + 3 tbsp unsweetened almond milk
- 1/2 tsp. hazelnut extract
- Chocolate Sauce
- 1 tbsp. unsweetened cocoa powder
- 2 tbsp. sugar free maple syrup
- stevia to taste
Instructions
- Preheat pan or griddle to medium/high heat. Mix whole wheat flour, protein powder, cacao powder, stevia, baking powder and cinnamon in a bowl. Mix egg, pumpkin, almond milk, and hazelnut extract . Add dry ingredients to wet and mix until well combined. Spoon batter onto griddle to make even pancakes. Cook for about 3 minutes per side.
- Heat chocolate hazelnut butter for about 30 seconds or until it becomes mixable. Mix cocoa powder with sugar free maple syrup, stevia and water until a chocolate sauce consistency. Top with chocolate hazelnut butter and chocolate sauce.
Notes
*Sub pumpkin for equal amount of greek yogurt, mashed banana, or applesauce. Whole egg can be substituted for 2 egg whites.
- Category: Breakfast
Nutrition
- Calories: 455
- Sugar: 6
- Fat: 9
- Carbohydrates: 58
- Fiber: 11
- Protein: 41