I’ve made MANY variations of whole wheat pancakes, and I always wind up loving them all. This time I tried out chocolate protein and coconut in my whole wheat pancakes and added some almond and agave nectar to top it off. I use hodgson mill whole wheat buttermilk pancake mix so I’ll be giving the measurements used with that mix. Otherwise, you’ll have to adjust to the mix you use. Again, sorry for slacking with the actual RECIPES.. lately I haven’t really been cooking. I’ve been busy with both of my jobs, 2 online classes, and I just got back from a trip to Washington to see my boyfriend! So I’m sorry i’ve been giving you guys just sort of preparation methods rather than real recipes.. I promise I’ll have one for you soon!
Ingredients for 6-8 pancakes:
-3/4 cup Pancake mix
-1/2 scoop chocolate protein powder (I use nature’s bounty)
-1/4 cup no sugar added coconut flakes
-1 tbsp oil
-almonds for topping
-agave nectar or syrup for topping
Mix ingredients until blended, let stand, and cook on a griddle or in a pan. Make sure the mixture looks about the right consistency, and if not either add more milk or more mix to get it to the right consistency. Cook until bubbles form on the edges and flip and cook on the other side until golden brown. Let cool, add your toppings, and enjoy!