Chocolate Protein Pancakes

Panacea [pan-uh-see-uh]: something that will make everything about a situation better; a cure-all. Similarly spelled like the word “pancakes.” Coincidence? I think not. Pretty sure this batch is the solution to all my problems; it made 7 pancakeyssss. Postworkout meal: chocolate protein pancakes topped with a Peanut Butter butterscotch cream, a healthy chocolate sauce, diced banana, toasted coconut, and chopped up cocoa almond square bars. Panacea.

I’ve been experimenting with buckwheat flour, and I like it! Usually I use coconut flour as a texture constituent for pancakes; it makes it fluffy and light. But I find this buckwheat flour makes it more hearty and dense. Sometimes I’m just not in the fluffy mood, so this is perfect. It’s soft, but not like cake fluffy. Perfectly dense.

Processed with VSCOcam with f2 presetChocolate Protein Pancakes

Serves: 1

  •  1/3 cup raw oats into a flour
  • 1 TBSP buckwheat flour (or coconut flour, or oat flour)
  • 1/2 scoop chocolate cellucor whey protein
  • 2 egg whites
  • 1/4 cup lowfat cottage cheese
  • 1 TBSP unsweetened cocoa powder
  • 1 stevia packet
  • 1/2 tsp baking powder

Grind your oats up into a flour! Then add the remaining ingredients and blend again. Cook in a pan that’s been sprayed with nonstick spray on a medium heat for 2-3 mins per side.

To make the PB butterscotch cream, mix 1/4 cup plain Greek yogurt, 1/2 TBSP sugar free butterscotch pudding mix, 1/2 TBSP peanut flour, 1 stevia packet, and water to desired consistency.

To make the chocolate sauce, mix unsweetened cocoa powder, stevia, and water.


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