Description
Moist and fluffy chocolate caramel protein pancakes topped with toffee protein peanut butter, healthy chocolate caramel sauce, and sugar free toffee dark chocolate.
Scale
Ingredients
Pancakes
- 1/2 cup (60g) whole wheat flour
- 1 scoop (35g) Musclepharm chocolate milk combat protein powder
- 1/2 tbsp. (3g) cocoa powder
- 1 tbsp. granulated stevia or erythritol
- 1/2 tsp. baking powder
- 1/2 cup unsweetened almond milk
- 1 egg white
- 1/4 cup (62g) canned pumpkin*
- 1/4 tsp. caramel extract
Chocolate Caramel Sauce
- 1 tbsp. (5g) cocoa powder
- 1/2 tbsp. granulated stevia or erythritol
- 1 tbsp. pure maple syrup
- 1/8 tsp. caramel extract
- almond milk (enough to get a chocolate sauce consistency)
Instructions
- Preheat pan or griddle to medium/high heat. In a bowl, mix together flour, protein powder, cocoa powder, stevia and baking powder. In a separate bowl, mix together egg white, almond milk, pumpkin and caramel extract.
- Combine wet and dry ingredients and gently mix together until combined. Spoon batter onto griddle to make 5 even sized pancakes. Cook for about 3-4 minutes per side.
- Mix cocoa powder, stevia, maple syrup, and caramel extract together. Add a little almond milk at a time until it is a chocolate sauce consistency.
- Top pancakes with chocolate caramel sauce, Nuts-N-More toffee protein peanut butter and Amber Lyn toffee dark chocolate bar.
Notes
*Pumpkin can be substituted for an equal amount of Greek yogurt, mashed banana, or applesauce.
Nutrition
- Serving Size: 5 pancakes without toppings
- Calories: 385
- Sugar: 4
- Fat: 5
- Carbohydrates: 52
- Fiber: 12
- Protein: 37