Since Justin doesn’t really like my vegan protein powder I’m not making protein pancakes as often for the two of us. It’s usually a regular Sunday thing because we love hitting the gym together Sunday mornings and what’s a better pre-workout breakfast than something with 50g of protein in it? But this past Saturday I was awake at 3am because the tattoo I got the night prior was so painful I couldn’t sleep. We wake up early on the weekends as long as we get to bed on time and Justin hits the gym with me before my shift starts at 9am. So around 5:30 that morning I made myself these brownie batter pancakes and I made him a sausage egg and cheese bagel sandwich – I figured he would prefer that.
Funny when I woke him up and we sat down to eat his first words that morning were “Oh, YOU get pancakes?” I honestly think he liked the sandwich more than he would have like these pancakes though. Especially the way he’s been eating lately – they were not sweet enough for his taste buds.
Since I’m accustomed to less sugary things…these brownie batter pancakes were pretty damn good to me. Using my vegan protein seems to make them a little less sweet but the texture turns out better so I’m playing with my recipe a little. I think these would have been great with mashed banana (which I was out of). I used applesauce instead which doesn’t have quite the same sweetening effect as extra-ripe bananas do but it does keep the carb content a bit lower.
My new favorite way to dress up some pancakes, toast, or protein bars is to make a protein nut butter frosting. It’s easy – 1 or 2 tbsp of nut butter with a serving of protein powder and add milk until it’s the right consistency. Might need to melt your nut butter a little for easier stirring.
Brownie Batter Protein Pancakes (with Cashew Frosting)
- 1 serving chocolate protein powder
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/4 cup unsweetened applesauce
- 1 egg
- 2 egg whites
- 1 tsp vanilla extract
- 2 tbsp cashew butter or sub in your favorite nut butter
- 1/2 serving vegan vanilla protein powder
- almond milk to thin*
in a large bowl, combine the protein, cocoa powder and baking powder
In a smaller bowl, crack eggs/egg whites and whisk to beat them. Stir in the applesauce and vanilla extract
Pour the wet ingredients into the dry and stir to combine
Heat a skillet over medium heat and spray with cooking oil
Pour 1/4 cup of batter in the pan at a time once it's hot. Cook for a couple minutes until bubbles form on top, flip and cook for a minute or two. Repeat until the batter is all used up.
Make the frosting: Melt your nut butter slightly and stir in protein powder. Add milk as needed to thin it out. Spread it between your pancakes and stack them tall!
*Start with 1 tbsp and add more as needed, 1 tbsp at a time