Fluffy and soft peanut butter protein pancakes with melty dark chocolate chips.
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe, so I can not promise you it will turn out with a gluten-free substitute. A gluten-free 1-1 flour may work.
Can I make this recipe vegan?
Substitute the cottage cheese with non-dairy yogurt, eggs for 2 flax eggs or 1/4 cup applesauce, milk with non-dairy milk, and butter with vegan butter.
If you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Chocolate Chip Peanut Butter Protein Pancakes
Fluffy and soft peanut butter protein pancakes with melty dark chocolate chips.
Servings 12 pancakes
Ingredients
- 1 cup + 2 tbsp cottage cheese
- 2 large eggs
- ¼ cup milk
- ¼ cup peanut butter (or sub ¼ cup prepared powdered peanut butter to boost protein)
- 3 tbsp maple syrup
- 2 tbsp melted butter
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup chocolate chips
Instructions
- Add cottage cheese, eggs, milk, peanut butter, maple syrup, butter, vinegar, and vanilla to a high-powdered blender. Blend until smooth.
- In a large mixing bowl, whisk together flour, baking powder and soda, and salt. Fold in wet mixture until combined. Fold in chocolate chips.
- Heat a large skillet over medium-high and grease with non-stick cooking spray or butter. Pour ~⅓ cup batter at a time, slightly spreading out with the back of a spoon. Cook until edges become matte and small bubble form in the center, flip, and cook until golden brown on other side. Repeat with remaining batter.
- (Optional): serve pancakes with drizzle of peanut butter, maple syrup, and flaky sea salt.
These were so so delicious! I did add a bit more milk to thin out the batter but they still turned out amazing. For sure making these again