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Recipes Breakfast Pancakes

Chocolate Peanut Butter Protein Pancakes

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Author:

Erin

Published:

August 26, 2014

Updated:

April 3, 2017

This post may contain affiliate links. Please read my disclosure policy for details.

Oh surprise! Guess who made some more protein pancakes on Sunday?  It was me.  Probably a lot of other cool people too, but this is my blog, not theirs 🙂 And yes, I’m posting this 2 days late. I was too busy eating these to write about them immediately!
 
Normally I like some fruit in my pancakes since fruit just belongs with breakfast.  But who can argue with peanut butter and chocolate?  Not this kid.
Looking at these pancakes now, they sort of look like a cake with peanut butter icing on top.  That’s cool and all, just not very pancake like.  Maybe next time I’ll add some more almond milk to the “frosting” – I ran out while I was making these!  I don’t understand why Safeway runs out of things like almond milk…and grocery carts.  I mean, how hard is it to keep those things around?

Since peanut butter and chocolate are pretty self-explanatory, let’s get on with the recipe, shall we?

3.86 from 7 votes

Chocolate Peanut Butter Protein Pancakes

Prep: 10 minutes mins
Cook: 10 minutes mins
Total: 20 minutes mins
Servings: 1
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Servings: 1

Ingredients

  • 1/3 cup rolled oats
  • 1 tbsp unsweetened cocoa powder
  • 1 scoop Cellucor S’mores whey protein powder
  • 2 egg whites
  • 3 tbsp unsweetened vanilla almond milk
  • 3 tbsp unsweetened applesauce
  • Optional: 1 tbsp semi-sweet mini chocolate chips

Peanut Butter Topping Ingredients:

  • 2 tbsp Dannon Light and Fit Non-Fat Greek Vanilla yogurt
  • 1 tbsp PB2 powdered peanut butter
  • 2 tbsp unsweetened vanilla almond milk
  • 1/2 tbsp Simply Jif peanut butter
  • Optional: 4 Ghirardelli 60% dark chocolate chips, melted

Instructions

  • In a small bowl, whisk together topping ingredients until smooth. Set aside.
  • In a food processor or Nutribullet, mill the oats until they form a fine powder.
  • In a medium bowl, combine all pancake ingredients.
  • Heat a large skillet or griddle over medium-low heat and spray with non-stick cooking spray. Spoon pancake mixture onto griddle to form 3-4 medium sized pancakes. Cook until the top begins to bubble, then flip and cook through.
  • Top pancakes with peanut butter topping and serve.

Tips & Tricks

Recipe updated on 1/24/2016 to make the pancakes more moist!

Nutrition Information

Calories: 402kcal (20%), Carbohydrates: 40g (13%), Protein: 43g (86%), Fat: 10g (15%), Cholesterol: 36mg (12%), Sodium: 467mg (20%), Fiber: 8g (33%), Sugar: 8g (9%)

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If you make this, please leave a review and rating letting me know how you liked this recipe! This helps my business thrive & continue providing free recipes. You can also tag me on Instagram at @peanutbutterandfitness so I can see your creations!

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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3.86 from 7 votes (6 ratings without comment)

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8 responses

  1. Anonymous
    October 4, 2015

    These look amazingly delicious!

    Reply
  2. Anonymous
    October 15, 2015

    hi, what is the PB2?

    Reply
    1. peanutbutterandfitness
      October 21, 2015

      It's powdered peanut butter. Check it out under my Cool Stuff tab or by Googling it!

      Reply
  3. Tav Rayne
    April 2, 2016

    Hey, if you have a peanut allergy, could you use almond butter (not powdered) instead of the pb2? I haven't had any luck finding a replacement product for the pb2 that is peanut free.

    Reply
    1. peanutbutterandfitness
      April 11, 2016

      Hi Tav, unfortunately it wouldn't be a simple substitution to replace the PB2 with almond butter because they have very different consistencies. You could try replacing the PB2 with protein powder and the peanut butter with almond butter in the topping. Let me know how it turns out if you try!

      Reply
  4. Lori Pendergraft
    May 5, 2016

    Hi, I tried 5o make these but they fell apart and stuck hard to the pan. I used a cast iron pan with small amount of real butter but still stuck. They just crumbled.:(

    Reply
  5. Lori Pendergraft
    May 5, 2016

    Hi, I tried 5o make these but they fell apart and stuck hard to the pan. I used a cast iron pan with small amount of real butter but still stuck. They just crumbled.:(

    Reply
  6. Rachael Woodall
    May 13, 2024

    2 stars
    Not good, unfortunately. I followed the recipe exactly, excluding the optional chocolate. They were bland and dry, even with the “frosting” on top (very liquidy). Bummer! We were excited about these! 2 stars because I ate them anyways and I was full afterwards! My 6yo daughter would not eat them though.

    Reply

WELCOME

Hey, I’m Erin!

I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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