Savor these Chocolate Pancakes with protein powder, bursting with rich chocolate flavor to satisfy your morning sweet tooth and fuel you with lasting energy for hours.
Add all of the pancake ingredients to a large bowl and mix well.
Grease the pan with coconut oil and add about ¼ cup of batter to the pan for each pancake. You will get about 5-6 pancakes with this recipe.
Cook each pancake for 2-4 minutes on each side.
Melt some dark chocolate and pour over the pancakes. Optional: add fruit of choice- I like to add banana coins.
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Notes
Preheat the pan: You want the pancakes to start to cook as soon as the batter hits the pan or they will sit in the oil and get greasy.
Don’t flip too soon: It is best to wait until the pancake is almost fully cooked before flipping it or it will fall apart.
To thin out the chocolate: Add a touch of coconut oil to the melted chocolate chips so they pour easily.
Store leftovers: Leftover pancakes will keep in the fridge for 3-4 days in an airtight container. Flash freeze on a cookie sheet and store in the freezer for up to 3 months. Pop in the toaster over to thaw and reheat whenever the mood hits.