Chocolate Protein Pancakes
Craving a rich, chocolatey breakfast? These chocolate protein pancakes are fluffy, delicious, and packed with nutrients. Made with Isopure Dutch Chocolate Whey Isolate and Greek yogurt, they’re the perfect high-protein, low-carb start to your day.
Equipment
- non-stick skillet or griddle
- mixing bowls
- whisk
- spatula
- wooden spoon
- measuring cups
- measuring spoons
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 scoops Isopure Dutch Chocolate Whey Isolate Protein Powder
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- ¼ cup white sugar
- 1 cup buttermilk or 1 cup milk with 1 teaspoon lemon juice as a substitute
- ¾ cup plain Greek yogurt
- 5 tablespoons coconut oil melted
- 5 tablespoons unsalted butter melted
- ½ teaspoon vanilla extract
- ½ tablespoon maple syrup
- 2 eggs
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, Isopure Dutch Chocolate Whey Isolate, baking powder, baking soda, and salt.
- Prepare Wet Ingredients: In a separate bowl, whisk the sugar with the melted coconut oil and melted butter. Add the eggs one at a time, mixing well between each addition. Once combined, add the buttermilk, Greek yogurt, vanilla extract, and maple syrup, mixing between each addition.
- Combine and Mix: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix to keep the pancakes fluffy.
- Cook the Pancakes: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray, and pour about ¼ cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.