Chocolate protein pancakes

INGREDIENTS

• 50g Pancake Mix or 30-40g Whey Protein – I used Myprotein unflavoured pancake mix which is a blend of whey, milk protein, egg white and oats.
• 10g Coconut Flour
• 10g Cocoa Powder
• ½ Tsp Baking Powder
• 1 Egg
• 1 Egg White
• 100g Banana, mashed
• Sweetener to taste (optional)

Toppings:

• 15g NGT Chocolate Chip Cookie Dough Muscle Frosting
• ½ Grenade Cookies and Cream Carb Killa

 

INSTRUCTIONS

1. Preheat a non-stick pan on a low heat.
2. Mix well pancake mix/ whey protein, coconut flour, cocoa powder and baking powder.
3. Whisk the egg and egg white very well.
4. Add to the dry ingredients, along with the mashed banana. Add sweetener if desired.
5. Leave the mixture to set for about 3 minutes until a thick mixture is formed.
6. Add a splash of almond milk if needed (but you will get thicker pancakes with a thick butter).

7. Spoon mixture into the pan and spread it around with the back of a spoon. This should make about 5-6 pancakes depending on the size.
8. Cook over a low heat for 2-3 minutes a side.
9. Flip carefully and cook for another 2-3 minutes.
10. I topped mine with Chocolate Chip Cookie Dough Muscle Frosting and half a cookies and cream protein bar.

TIPS

• To get thick pancakes you should have a THICK mixture. If it is too thick, add a splash of almond milk. If it is too thin, add more coconut flour. Don’t be afraid of having a thick mixture! Just use a spatula or the back of a spoon to spread it around on the pan and get round pancakes.
• Cook over a LOW heat to allow them to rise and become fluffy.
• Be careful not to overcook them or they will dry out.
• For better drizzling of the muscle frosting, chuck the desired amount in a bowl, pop in the microwave for 5-10 seconds, give a stir and drizzle away.

 

CALORIES & MACROS *including toppings

628 Calories

47 Carbs

65 Protein

22 Fat