Chocolate Cupcake Chocolate Chip Protein Giant Pancakes
These pancakes are big! I've found just eating one is plenty!
Ingredients
- 2 eggs
- 1 cup fat free yogurt plain I use Siggis brand
- 1 scoop Safe & Fair Chocolate Cupcake protein powder
- 1 cup all purpose flour
- 1 tbsp Splenda
- 1/2 cup unsweetened almond milk
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1 tsp. vanilla extract
- 1 serving no sugar added chocolate chips I use Lily's brand
Instructions
- In a bowl, add the eggs and yogurt, stir well.
- Add the rest of the ingredients and mix until well combined.
- Let the batter sit for 15 minutes. (this helps the baking powder work to make the batter fluffier)
- Using a 1/4 cup measuring cup, add a heaping 1/2 cup of batter to make one pancake.
- These spread and are big - I used my small skillet, so cooked one at a time - if you have a big skillet OR a griddle, just make sure you make 3 at a time so the batter doesn't touch each other making it harder to flip.
- Cook 3 minutes a side.
Notes
Weight Watcher Personal Points - HERE IS A LINK TO ADD THIS RECIPE TO YOUR WW APP.
One pancake is 2 personal points - two pancakes is 5 personal points and 3 pancakes is 7 personal points.
I found that one pancake, topped with 2 tablespoons PB2 peanut butter and a banana is super filling!
Tag me on Instagram @jenncooks if you make this!