F-Factor Approved Chocolate Protein Pancakes + Berry “Syrup”

Woot woot – so many of you asked that I share my version of F-Factor’s 20/20 pancakes and my berry “syrup”, I decided to do a little mini blog on the recipe so it’ll be easy for you to find in the future.

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I modeled my recipe after the original F-Factor 20/20 Pancakes Recipe (find it HERE), and there are SO many variations you can do with this. I love F-Factor protein powder since it is 20g of fiber and 20g of protein per serving… you just can’t find any other protein powder on the market that provides that much fiber! I prefer the chocolate 20/20 powder over the vanilla flavor with this recipe of pancakes. The vanilla has a stronger flavor than the chocolate, and in this particular recipe, I just prefer a more mellow flavor.

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This recipe reminds me of a chocolate spice cake with a berry drizzle. You could easily adapt this recipe with a citrus twist by nixing the coffee, switching to the vanilla protein powder, and adding a little lemon zest to the berry syrup! Maybe that’ll be my next mini recipe blog post!

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Ingredients (1 serving):

  • 2 scoops F-Factor Chocolate protein powder (find it HERE)
  • 1/2 tsp baking soda
  • 1 tsp coconut oil (microwave this for 15 seconds so it is liquid, it’ll mix more evenly)
  • 4 egg whites
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3 tablespoons strong coffee (make sure this is cool so it doesn’t cook the eggs)
  • 1 cup frozen mixed berries
  • 2 tablespoons water
  • smooth almond butter
  • 1 tsp truvia **optional

 

Pancake Directions:

  1. Mix the protein powder, baking soda, melted coconut oil, egg whites, ground cinnamon, ground nutmeg, and cold coffee in a bowl using a whisk. Whisk until there are no lumps. If doubling the recipe, using a blender is a quick way to do this.
  2. Coat a nonstick skillet with cooking spray and place on medium heat.
  3. When the pan is heated evenly, start pouring your pancakes! I prefer “silver dollar” size pancakes so I can make a huge stack. About 2-3 inches in diameter. You should make about 8 pancakes.
  4. Flip the pancakes when bubbles start to form (3-4 minutes). Flip and cook for another 2-3 minutes on the other side until golden brown.

Berry Syrup Directions:

  1. Put froze mixed berries and 2 tablespoons of water in a small pot and place over medium heat.
  2. Cook for 7-10 minutes, stirring occasionally, until berries have thawed and the liquid starts to form. Be careful not to cook too long. If the berries are over heat too long, they will reduce down to a complete liquid and you won’t have any fruit pieces in your syrup.
  3. Optional: If your syrup is too tart, add in some truvia to balance it out. I don’t typically do this, but I love berries without adding any sugar.
  4. Remove from heat and allow to cool for a few minutes, the syrup will become a bit thicker during this process.
  5. Drizzle the syrup and some almond butter over your pancake stack and dig in!

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Have you tried these pancakes out?! Let me know what you think!

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