Extreme Cookies & Cream Chocolate Dream Pancakes – by Paige B.

For some reason I think of the abominable snowman when I made these (yes, Rudolph the Red-Nosed Reindeer).  Maybe it’s the blizzard-like look of Cookies and Cream. Anyhow, Christmas is upon us so it’s a fun theme if nothing else. This recipe was thrown together with very little professionalism, but, golly, they are good! Topped with some sugar-free chocolate in the pictures (recipe below), they’re also really good with sugar-free maple syrup. I think there could be a lot of fun variations here, but I recommend keeping the entire egg for moisture. Merry Christmas and have a Happy New Year, protein powder chefs!


1 scoop whey protein (I use Vitasport Pro7ein Synthesis Cookies n’Cream)
¼ cup rolled oats
2 tablespoons oat bran
1 tablespoon ground flaxseed
1 tablespoon cocoa powder
2 tablespoons splenda (or sweetener of choice)
½ teaspoon pure vanilla extract
1 whole egg
2 tablespoons fat free milk
¼ cup water
½ teaspoon baking powder (optional – will need about another ¼ cup water if you add this)

Chocolate syrup:

½ cup hot water (amount varies)
1:1 or 1:2 cocoa powder and splenda


1. Combine all ingredients in a bowl.  Use a hand blender to blend into thin, pancake-like batter*

2. Heat up griddle or pan to medium-high to high heat and pour out in to desired size. Flip after bubbles form on the top

*if you don’t have a hand blender, use a regular blender or grind dry ingredients to a powder first

Macros per Serving (out of 1):
without syrup

458 kcals
37g carbs
54g protein
14g fat


For chocolate syrup, you can add chocolate protein for a little extra thickness, flavor balance, and nutritional value.

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