# Components:
→ Dry Ingredients
01 - 1 cup whole wheat flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 scoop (about 1 ounce) chocolate protein powder
04 - 2 tablespoons coconut sugar or brown sugar
05 - 1 1/2 teaspoons baking powder
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 2 large eggs
08 - 1 cup unsweetened almond milk or milk of choice
09 - 2 tablespoons melted coconut oil, plus additional for cooking
10 - 1 teaspoon vanilla extract
→ Add-ins
11 - 1/2 cup roasted cashews, roughly chopped
12 - 1/4 cup dark chocolate chips (optional)
# Directions:
01 - Whisk together whole wheat flour, cocoa powder, chocolate protein powder, coconut sugar, baking powder, and salt in a large mixing bowl.
02 - In a separate bowl, beat the eggs, then add almond milk, melted coconut oil, and vanilla extract. Mix thoroughly until smooth.
03 - Pour the wet mixture into the dry ingredients and whisk gently until just combined. Avoid overmixing; some lumps are expected.
04 - Gently fold in chopped roasted cashews and chocolate chips, if desired.
05 - Heat a nonstick skillet or griddle over medium heat and lightly coat with coconut oil.
06 - Pour approximately 1/4 cup of batter onto the preheated surface for each pancake. Cook for 2 to 3 minutes until bubbles form and edges are set. Flip and continue cooking for 1 to 2 minutes until cooked through.
07 - Continue with the remaining batter, greasing the pan as needed between batches.
08 - Serve warm, garnished with additional cashews, chocolate chips, or maple syrup as desired.
