Chocolate Protein Pancakes
20 pancakes
- 1 ½ cups rolled oats
- ¼ cup cacao powder
- 1 tablespoon baking powder
- 2 tablespoons ground flax seed
- 2 scoops vanilla whey protein powder, equivalent of 40 grams measurement
- ½ teaspoon salt
- ½ cup full fat plain greek yogurt
- 3 eggs
- 3 tablespoons coconut oil, melted, plus more for greasing pan
- 6 tablespoons water
- gingerbread syrup:
- 4 dates, pitted
- ¼ cup Lakanto brown monkfruit sweetener
- ½ cup water
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon cloves
- a pinch of salt
- Place oats in a blender. Process to a flour.
- Add cacao, baking powder, flax seed, whey protein, salt, yogurt, eggs, and coconut oil. Blend to combine all ingredients.
- Heat a nonstick pan. Add a teaspoon of coconut oil to grease pan.
- Add batter by 1/4-cups to form pancakes. Cook 2 minutes on each side.
- For gingerbread syrup:
- Place all ingredients in a blender. Blend until dates are broken down - there may still be small pieces.
- Transfer mixture to a pot and simmer for 15 minutes. Serve over pancakes.
I hope you'll try this recipe!Mention @freshbalancenutrition or tag #freshbalancenutrition!