I just looove pancakes for breakfast – or let’s say brunch, because I only do them on weekends after waking up quite late in the day. I think pancakes are the best, when they are really fluffy and soft. These ones are definitely like that. Soft, fluffy and chocolatey!
I used chocolate nut protein powder additionally to the flour and some cocoa powder to make them extra chocolatey. I didn’t add any sugar, because the protein powder usually contains about 3-4% sugar already. If you don’t have any protein powder you can of course only use cocoa powder and add some sugar if needed. I like to use that instead (or additionally) to flour because of the high protein.
To achieve that fluffy consistency I always include yogurt in my pancake recipe! You can use any kind of yogurt you like (plant based work as well!). The yogurt makes them much more thicker than only using milk or water.
INGREDIENTS for about 30 pancakes:
- 4 eggs
- pinch of salt
- 1 TSP vanilla extract
- 300 g low fat yogurt
- 200 ml oat milk (alternatively regular milk or other plant based milk)
- 300 g flour
- 100 g chocolate protein powder
- 1 TBSP baking powder
- 2 TBSP cocoa powder
- 2 TBSP Xylitol (alternative: honey, agave syrup)
For the TOPPING:
- sliced banana
- peanut butter (no sugar, self-made)
- cocoa nibs
- Beat the eggs until fluffy. Add xylitol (or other sweetener) salt, vanilla, yogurt and oat milk. Beat with an electric mixer or whisk until combined.
- Mix together flour, protein powder, baking powder and cocoa powder in a seperate bowl. Add those dry ingredients to the egg mixture gradually and beat until the dough is thick and fluffy. Add more flour or protein powder if needed.
- Bake your pancakes in a pan on medium heat. Turn them around as soon as small bubbles arise on surface of the dough.
- As a topping you can use some sliced banana, peanut butter and add some cocoa nibs. If you don’t like that – just use what you have at home or anything else.