This recipe brought to you by FlapJacked.
Ah, the pancake. Was there ever a more perfect post-workout food? Was there ever a more perfect weekend brunch food? Wait a minute—I think we’re on to something here. Now let’s add chocolate. Holy cow. Is it Sunday morning yet? These chocolate almond pancakes will fill your belly, satisfy your sweet tooth, all while giving you that much needed dose of post-workout protein.
1 cup FlapJacked Buttermilk Protein Pancake Mix (or your favorite buttermilk pancake mix)
1 tbsp pure cocoa powder (the darker the better)
1 tsp coconut sugar (or brown sugar)
1/4 cup almond butter (We use Justin’s)
1-1/4 cup fat free milk (or milk substitute)
(optional, but highly recommended) 2 tbsp dark chopped chocolate chips
Combine Dry Ingredients (FlapJacked Pancake mix and cocoa powder.) Add all other ingredients (except the chopped dark chocolate), mix well and let sit 3-5 minutes while you turn griddle onto low heat (275 – 285 degrees). (batter will thicken.) Use a 1/4 measuring cup to pour batter into 8 pancakes (we had to do this in two batches). Let cook until no more bubbles are forming in the center and the edges look dry. Flip and cook other side until golden brown. (About 3 minutes per side) Enjoy with or without sprinkled chopped chocolate.
Serving Size: 2 pancakes (4 servings)