Hazelnut & Chocolate Protein Pancakes

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I bet most of you guys top your pancakes with syrup, honey, nut butter, and/or fruit. Some of you might add some whipped cream, greek yogurt, or hey, maybe even a strip (or ten) of bacon. But I bet there’s something most of you don’t do: top your pancakes with protein ice cream and then, to take things up another notch, pour some protein sauce on top of the whole thing.

Screen Shot 2014-03-04 at 10.40.09 Screen Shot 2014-03-04 at 10.40.21 Screen Shot 2014-03-04 at 10.40.37 Screen Shot 2014-03-04 at 10.40.51 Screen Shot 2014-03-04 at 10.41.03Now, there’s nothing special about protein sauce. All it is is whey + milk. It’s kind of like a really condensed protein shake! But it pours beautifully and lends a sweet creaminess to the whole stack that’s a great replacement for syrup. You could try it with a lot of different flavors of whey too. You can make a vanilla protein sauce, a banana protein sauce, a strawberry protein sauce… you get the idea.

Here, I made a chocolate protein sauce using chocolate whey protein pow + almond milk. I then poured it on top of some WheyHey protein ice cream under which sat a lovely stack of hazelnut protein pancakes. I recommend it ALL – the pancakes, the ice cream, the sauce. I recommend it all very strongly. It kind of turns your average plate of pancakes into something that feels like a decadent desert but is instead sugar-free, low-carb, and packed full of protein!

Ingredients for the pancakes

2-3 tbsp hazelnut butter (or peanut butter!)
1/2 cup liquid egg whites
1/4 cup vanilla whey protein powder
2 tbsp coconut flour
1/2 tsp baking soda
1/4 cup of almond milk


Whisk all the above ingredients together and panfry on a nonstick pan with some coconut oil, low-calorie spray or butter. Please make sure you have a good quality nonstick pan – one that is properly nonstick. I see far too many people using low-quality pans whose pancakes end up sticking and leading to heartbreak. So please use a good one (and if you don’t have one, get one! They’re pretty cheap for what they are and worth every pence/penny/peso/euro/kroner).

Screen Shot 2014-03-04 at 10.41.39 When you pour the batter on the pan, make sure the pan is sizzling hot. As soon as the batter makes contact with the pan though, turn it down to medium. Wait till bubbles start appearing on the pancakes’ surface before you flip. Otherwise, they’ll break on you and we don’t want that.

Place the pancakes on a plate, top with a scoop of WheyHey protein ice cream (the chocolate one is to die for!!!!) and then with your chocolate sauce which is basically just 1/4 cup of whey with about 3-4 tablespoons of milk!

Macros per 1/2 stack: 252kcals, 33g protein, 11g carbs (out of which 6g is fiber so net carbs = 5g) and 8g fat!


Comments for This Entry

  • therealkuri

    Out of curiosity, have you ever tried any of your protein pancake recipes in a waffle iron for waffles? I’m much more of a waffle person than a pancake girl, but I worry about turning my waffle iron into a sticky mess if the batter sticks or doesn’t crisp up properly.

    March 4, 2014 at 3:35 pm | Reply to this comment

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