Meet your new favorite breakfast: protein-packed frosted pancakes with double chocolate.

If you like to kick off your day with something sweet, this Stronger-U-favorite recipe will do the trick. Take your breakfast game up a notch with Chocolate Frosted Pancakes, loaded with protein and smothered with frosting, to give you a double dose of chocolate goodness. The best part? They’re easy to make, require only a few ingredients, and can be enjoyed anytime – not just for breakfast! These will quickly become a go-to staple on weekend mornings.

Chocolate Frosted Protein Pancakes

Makes 2 Frosted Pancakes
Per Pancake: 218 Cals | 35P | 17C | 2F

Ingredients

Pancakes
● 1/2 C (120g) Canned Pumpkin
● 1 scoop (32g) Vanilla Protein Powder
● ⅜ C (92g) Liquid Egg Whites
● 2 Tbsp (10g) Unsweetened Cocoa Powder
● 1 Tbsp Sweetener (optional)

Frosting
● 4 Tbsp (60mL) Fat-Free Evaporated Milk
● 1 scoop (32g) Vanilla Protein Powder
● 1 Tbsp (5g) Unsweetened Cocoa Powder
● 1 Tbsp Sweetener (optional)

Directions

1. Heat a pan or griddle with non-stick cooking spray over low-medium heat. For a thinner pancake, use a larger pan and pour batter accordingly.
2. Mix all pancake ingredients in a large bowl until smooth.
3. Add batter to heated pan and cook for 90-120 seconds per side. (You can make two pancakes or one large pancake with this amount of batter.)
4. While your pancake cooks, add frosting ingredients to a bowl. Mix until smooth.
5. Add frosting to pancake.

Tip: When the top of the batter starts to bubble, it’s time to flip the pancake to cook the other side.

*Macros shown do not include optional fruit toppings.