Like many people, I LOVE pancakes – I’ve made many versions over the years. This recipe I decided to make using protein powder and yogurt to make it higher in protein. The best part is these chococolate cupcake chocolate chip giant pancakes will make a great addition to your breakfast routine.
This recipe makes 7 big pancakes – feel free to doube or triple – these freeze great – so super easy to heat up or whip out on a busy morning.
Why add protein powder?
I love adding protein powder to bump up my protein intake – and adding a chocolate flavor is a win/win in my book! I also add protein powder to plain yogurt, pancakes, muffins, smoothies, oatmeal, etc.
The protein powder I used is from a company called Safe & Fair – they have tons of products for people who are vegan, gluten free or have allergies to certain foods.
This recipe uses the kids protein powder (grown ups can use it too!) which is the Chocolate Cupcake Variety. (Pro tip – my twin sister Biz has a discount code of Bizzy20 for 20% off your purchase. If you buy more than $40 before the discount – you get free shipping too!
Have you tried no sugar added chocolate chips?
The brand I use are from Lily’s – they are no sugar added chocolate chips. You can find them in most grocery stores – they are a little pricey – but I’ve found my local grocery store has their own version for probably 1/3 of the price – just look for no sugar added chocolate chips.
Chocolate Cupcake Chocolate Chip Protein Giant Pancakes
- 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
- 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.