Sunday always seems to be my pancake day. I could eat them any other day of the week, and sometimes do, but I think they taste a little better on Sunday’s. A lazy Sunday and a delicious stack of peanut butter cup protein pancakes are a perfect way to end the weekend.
All of my pancake recipes are pretty darn delicious, but I think this one might be one of the better ones recently. It is pretty much everything I love all wrapped up into one healthy and delicious stack of pancakes. It definitely gave me a fix of chocolate and peanut butter to help deal with my addiction haha!
The pancakes are a delicious chocolate flavor using this amazing chocolate protein powder. I also added a little bit of peanut flour into the batter to give them a slight peanut butter flavor in addition to all the peanut butter toppings!
For the top, as you can see I gave it a nice drizzle of peanut butter and then added some Justin’s dark chocolate peanut butter cups. Then, to finish it all of I shaved some dark chocolate over the top for the amazing looks and flavor.
Peanut Butter Cup Protein Pancakes
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Prep time:
Cook time:
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Serves: 1 large serving
Moist and fluffy chocolate peanut butter protein pancakes drizzled with melted peanut butter and topped with dark chocolate peanut butter cups and shaved chocolate.
Ingredients
- Chocolate PB Pancakes
- 1/4 cup oat flour (or whole wheat flour)
- [url href=”http://1 scoop Beast Sports chocolate protein powder” target=”_blank”]1 scoop Beast Sports chocolate protein powder[/url]
- 1 tbsp. unsweetened cocoa powder
- 1/4 tsp. cinnamon
- 1 tbsp. granulated sweetener
- 1 tsp. baking powder
- 1 whole egg
- 2 egg whites
- 6 tbsp. milk (any milk is fine)
- 1/4 tsp. vanilla extract
- 1 tbsp. peanut flour*
- Topping
- 1 tbsp. melted peanut butter
- 1 Justin’s dark chocolate peanut butter cup
- shaved dark chocolate
Instructions
- Preheat pan or griddle to medium/high heat. In a bowl, mix together flour, protein powder, cocoa powder, peanut flour, cinnamon, sweetener, and baking powder. Add one egg yolk, milk, and vanilla extract. Gently stir together until combined.
- In a separate bowl, add three egg whites. Whisk with a hand mixer until stiff peaks. Add egg whites to pancake batter. Gently fold egg whites into batter. Be careful not to over mix or the egg whites will lose their volume and fluffiness.
- Spoon batter evenly onto preheated griddle to make about 6 medium sized pancakes. Cook for a few minutes or until the middles of the pancakes start to bubble then flip. Cook for another few minutes on the other side.
- Melt peanut butter and drizzle over top of the pancakes. Add peanut butter cup. Shave dark chocolate over the top. Enjoy!
Serving size: all pancakes (without toppings) Calories: 340 Fat: 8 Carbohydrates: 25 Sugar: 2 Fiber: 5 Protein: 42
Notes
* If using regular peanut butter in the batter, add into batter when you add the wet ingredients. If using peanut flour, add when you mix the dry ingredients.
