High-Protein Chocolate Pancakes | Transformed | Day 14

Protein pancakes have long been a favorite healthy trick for aspiring transformers. Here’s Chef Patrick Stark’s unique take on this fitness classic.
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A 12-week transformation is all about planning ahead. Why would you make just enough of something for one meal when you could easily make a few days’ worth? Protein pancakes are perfect for this approach! You can either make a big batch and freeze some of them, or do like Chef Patrick Stark does and freeze the extra batter.

Here’s his recipe for perfect protein pancakes, complete with a protein-rich whipped topping!

Milk or Almond Milk | 3/4 cup
Whole Eggs | 2
Baking Soda | 2 Tsp
Salt | 1 Pinch
Chocolate Protein | 6 Scoops
Oat Flour | 4 Tbsp
Extra-Virgin Coconut Oil | 1 Tbsp

Optional Topping:
Heavy Cream | 1 Cup
Vanilla Protein | 50g

1. Whisk together milk and eggs. Mix in baking soda and salt. Add protein and mix until incorporated. Add flour and fold into liquid until it takes on a batter consistency.

2. Heat coconut oil in a frying pan until it melts and is hot.

3. Scoop in batter to desired size. (Chef Stark prefers a 2-tablespoon pancake.) Flip once, and cook until dough is spongy or slightly firm to touch.

4. To make the sauce, pour cream and protein powder into a blender. Stir lightly with a spoon, then add lid and blend until it has a whipped-cream consistency. Add a spoonful to a pair of pancakes, and add a few fresh berries for garnish.

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