Brownie Batter Pancakes

Ingredients

• 66g (2 scoops) PEScience Chocolate Truffle Select Protein
• 50g granular sugar substitute
• 13g (2 tbsp) peanut butter powder
• 20g unsweetened cocoa powder
• 70g canned pumpkin
• 1/4 cup sugar-free syrup (or any sticky sweetener of choice)
• 15g melted dark chocolate

Pancake Ingredients

• 1 serving (63g) PEScience Waffle & Pancake Mix
• 1/3 cup cold water

Directions

• Make your protein brownie batter by adding together all of the dry ingredients, then stirring in the syrup, pumpkin, melted chocolate, and milk until it forms a thick batter.
• This will make a large batch of brownie batter and we only need a small amount for the pancakes, so store leftovers in the fridge to enjoy later.
• Add your pancake mix to a bowl and slowly mix the water into the pancake mix until smooth.
• While the batter sits, heat a skillet or griddle over medium heat until hot, about 3 - 5 minutes.
• Spoon a small amount of batter into the pan for 2 small pancakes. Add a spoonful of your brownie batter right on top of the pancake batter, then cover with the rest of the pancake batter.
• Cook to your liking, then top with additional brownie batter for extra chocolatey flavor!

Nutrition Facts

Calories: 350
Total Fat: 10g
Total Carbs: 38g
Total Protein: 29g

Created by @cheatdaydesign