Peanut Butter Chocolate Protein Pancakes

³ Description

Peanut butter pancakes with chocolate topping

² Ingredients

•  1/4 tsp Cinnamon
•  0.625 cup (8 fl oz) Water
•  2 serving (serving = 1 tbsp) Hershey's Natural Unsweetened Cocoa
•  3 serving (serving = 1 packet) Sugar in the Raw Stevia Extract in the Raw
•  1.8 serving (serving = 2 tbsp) Bell Plantation PB2 Powdered Peanut Butter
•  1/2 serving (serving = 1 cup) Kirkland Signature Nonfat Plain Greek Yogurt
•  1/2 serving (serving = 2 tbsp) Kirkland Signature Natural Creamy Peanut Butter
•  1/2 serving (serving = 30 pieces) Kirkland Signature Chocolate Chips
•  3/4 serving (serving = 2 tbsp) Maranatha All Natural Coconut Butter
•  1 serving (serving = 1/2 cup) Kodiak Cakes Power Cakes

q Directions

For Pancakes:
1/2 cup (53g) Kodiak Cakes Powercakes Mix
25g Jamie Eason Lean Body for Her Peanut Protein
3 tsp stevia or other sweetener
pinch of cinnamon
1 tbsp all natural peanut butter
1/2 cup + 2 tbsp water

For Chocolate Yogurt Layer:
1/2 cup (113g) greek yogurt
2 tbsp unsweetened cocoa powder
3 tsp stevia or other sweetener

Toppings:
15g semi sweet chocolate chips
2 tbsp Chocolate Brownie SweetSpreads CocoNutter

1. Mix all the ingredients for the pancakes in a small bowl.
2. Let sit for a bit and begin to mix the ingredients for the chocolate yogurt layer.
3. Let the yogurt sit in the fridge and begin to preheat a pan on the stove on medium heat.
4. Spray the pan with non-stick cooking spray and begin to make your pancakes.
5. To plate, add one pancake, top with yogurt and repeat until all used.
6. Top with the Chocolate Brownie SweetSpreads CocoNutter and the chocolate chips to complete it and enjoy!

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