# Components:
→ Dry Ingredients
01 - 1 cup whole wheat flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 scoop 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 - 1 large egg
08 - 1 cup milk (dairy or plant-based)
09 - 1/3 cup Greek yogurt
10 - 1 teaspoon vanilla extract
11 - 2 tablespoons melted butter or coconut oil
→ Add-ins & Toppings
12 - 1/3 cup chopped toasted hazelnuts
13 - 1/4 cup chocolate chips (optional)
14 - 2 tablespoons chocolate-hazelnut spread, for serving
15 - Fresh berries, for serving (optional)
# Method:
01 - In a large mixing bowl, whisk together the whole wheat flour, unsweetened cocoa powder, chocolate protein powder, sugar, baking powder, and salt until thoroughly combined.
02 - In a separate mixing bowl, whisk the large egg, milk, Greek yogurt, vanilla extract, and melted butter or coconut oil until the mixture is smooth and homogenous.
03 - Gently pour the wet ingredients into the bowl with the dry ingredients. Stir with a whisk or spatula until just combined. It is acceptable if a few small lumps remain; avoid overmixing to ensure tender pancakes.
04 - Fold in the chopped toasted hazelnuts and chocolate chips, if using, ensuring they are evenly distributed throughout the batter.
05 - Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter or oil to prevent sticking.
06 - Using a 1/4 cup measure, pour batter onto the preheated skillet to form each pancake. Cook for 2-3 minutes, or until small bubbles appear on the surface and the edges begin to set.
07 - Carefully flip each pancake using a spatula. Cook for an additional 1-2 minutes, or until the pancake is cooked through and golden brown. Repeat the process with the remaining batter.
08 - Serve the pancakes warm. Offer with a dollop of chocolate-hazelnut spread and fresh berries, if desired.
