High-Protein Pancakes by Pamela Braun

Author:Pamela Braun
Language: eng
Format: mobi, epub
Tags: gnv64
Publisher: Countryman Press
Published: 2017-04-14T18:30:00+00:00

MEXICAN CHOCOLATE PANCAKES

The rich flavor of chocolate combines with the heady flavor and aroma of cinnamon to make these Mexican Chocolate Pancakes the perfect morning starter. Your kitchen will be filled with the scent of chocolate and cinnamon as you make these rich pancakes. Top with powdered sugar and serve with fresh berries for an extra special breakfast.

1 cup spelt flour

¼ cup unsweetened cocoa

1 teaspoon cinnamon

½ teaspoon baking powder

½ teaspoon baking soda

¾ cup plain Greek yogurt

¼ cup + 2 tablespoons 2% low-fat milk

1 large egg

2 tablespoons maple syrup

1. Add the flour, cocoa, cinnamon, baking powder, and baking soda to a bowl and whisk to combine.

2. In another bowl, whisk the yogurt, milk, egg, and maple syrup together until thoroughly combined.

3. Add the wet ingredients to the dry ingredients and whisk until thoroughly combined.

4. Let the batter rest for 2 to 3 minutes. This allows all of the ingredients to come together and gives the batter a better consistency.

5. Spray a non-stick skillet or griddle generously with vegetable oil and heat over medium heat.

6. Once the skillet is hot, add the batter using a ¼-cup measuring cup and pour the batter into the skillet to make the pancake. Use the measuring cup to help shape the pancake.

7. Cook until the sides appear set and bubbles form in the middle (about 2 to 3 minutes), then flip the pancake.

8. Once the pancake is cooked on that side, remove pancake from the heat and place on a plate.

9. Continue these steps with the rest of the batter.

Protein 11 grams | Carbs 34 grams | Calories 207

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