Chocolate Pancakes with Chocolate Chips

Ingredients

• 40 g Quick-cooking and whole rolled oats (Approximately 1/2 cup)
• 12 g Soy protein isolate (Approximately 1/3 scoop; can be replaced with another vegan or whey protein, or with additional rolled oats and 15 g (approximately 1 tbsp) sweetener or sugar)
• 120 g Cottage cheese (Approximately 1/2 cup; can be replaced with soy or Greek yogurt)
• 60 ml Egg whites (Alternative: 1 egg)
• 0.25 tsp Baking powder
• 1.5 tbsp Plant-based or dairy milk (The source specifies 1–2 tbsp; do not add if using whey protein)
• 10 g Chocolate chips or chopped chocolate (Approximately 1 tbsp)
• Oil (For greasing the pan)
• Syrup (Optional, for serving)
• Toppings (The source specifies chocolate flakes and yogurt; quantity not specified)

Steps

1. 1

   Add the oats, soy protein, milk, cottage cheese, baking powder, and egg whites or egg to a blender.

2. 2

   Blend the mixture until smooth and homogeneous.

3. 3

   Let the batter rest for at least 10 minutes.

4. 4

   Heat an oiled pan over medium heat.

5. 5

   Pour the batter into the pan, forming pancakes of the desired size.

6. 6

   When bubbles appear on the surface of the pancakes, sprinkle them with chocolate chips or chopped chocolate.

7. 7

   Flip the pancakes and cook for another 1–2 minutes.

8. 8

   Repeat the process with the remaining batter.

9. 9

   Stack the finished pancakes.

10. 10

    Add toppings and syrup as desired before serving.

Notes

The source does not specify the quantities of oil, syrup, or toppings. To replace the soy protein, the source also suggests using additional rolled oats and 15 g (approximately 1 tbsp) sweetener or sugar.

Nutrition per serving

• breakfast
• dessert
• pancakes
• high-protein
• chocolate
• vegetarian
• pan-fried