Chocolate Protein Pancakes
Ingredients
The batter
-
½
cup
creamy nut butter (no stir)
-
3
large
eggs
-
⅓
cup
unsweetened coconut milk or almond milk
-
1
tablespoon
flax meal or chia meal
-
2
teaspoons
baking powder
-
25–30
grams
chocolate bone broth protein collagen
Optional toppings
-
to taste
sliced strawberries
-
to taste
vegan chocolate chips
-
to taste
chopped nuts
-
to taste
bananas
Instructions
- Preheat the oven to 350°F and prepare a quarter-size sheet pan with parchment paper or grease it.
- Blend the nut butter and eggs together until creamy.
- Add the milk, flax meal, baking powder, and protein powder, then blend until smooth. Chill the batter for fluffier pancakes if desired.
- Pour the batter into the prepared sheet pan and add any toppings.
- Bake for 12-15 minutes or until a toothpick comes out clean from the center.
- Slice and serve immediately or store in the fridge for up to 3 days.
Nutrition Facts (estimated)
Servings
4
Calories
284
Total fat
21.2g
Total carbohydrates
8.6g
Total protein
17.3g
Sodium
94.2mg
Cholesterol
139.5mg
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