Triple Chocolate Protein Pancakes

Name: Triple Chocolate Protein Pancakes
Yield: 4

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Serves: 4

Prep Time: 5 minutes

Cook Time: 6-8 minutes

Nutrition Information: +

Total Calories		270
Total Fat		9g
Choloesterol		60mg
Sodium		870mg
Total Carbohydrates		40g
	Dietary Fiber	2g
	Total Sugars	13g
	Added Sugars	6g
Protein		9g
Vitamin A		6mcg
Vitamin C		2mcg
Vitamin D		1mcg
Calcium		180mg
Iron		2mg
Potassium		230mg

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About Triple Chocolate Protein Pancakes

Start your day with a delicious and nutritious boost by making these Triple Chocolate Protein Pancakes! Packed with rich chocolate flavor and a hefty dose of protein, these pancakes are perfect for satisfying your sweet tooth while keeping you fueled and energized. Whether you’re preparing a weekend brunch or a post-workout meal, these pancakes deliver a balance of indulgence and nutrition. Easy to make and loaded with chocolatey goodness, this recipe is a surefire way to upgrade your breakfast game and kick off your day on a delicious note.

Ingredients

1 cup flour

2½ teaspoons baking powder

1 teaspoon cocoa powder

3/4 teaspoon salt

1 cup chocolate milk

1/3 cup plain Greek yogurt

1 egg

1 tablespoon melted butter

¼ cup mini chocolate chips

Preparation

01In a large bowl, combine the flour, baking powder, cocoa powder, and salt, then stir until all ingredients are blended. Push the dry ingredients to one side of the bowl, then add the chocolate milk, Greek yogurt, egg, and melted butter. Mix until smooth.

02Spray a griddle with cooking spray and place over medium heat. Use a 1/3-cup measuring cup to scoop the batter, then pour it onto the griddle. Sprinkle an even amount of mini chocolate chips over each pancake, then use the back of a spoon to bury the chips in the batter.

03Cook until bubbles form over the surface of the pancake, then flip. Continue to cook until golden brown. Serve plain or with your favorite syrup.

04For a higher protein content, use a higher-protein chocolate milk, like Fairlife brand. Want more pancakes? Double the recipe! After cooking, let leftover pancakes cool on a plate, then put them in a small zip-lock bag. Press the air from the bag before sealing, then freeze. Recipe makes 8 pancakes, 2 per serving.