Chocolate Chip Pancakes

• 50 g All-purpose flour (6⅓ tbsp)
• 25 g Vanilla whey protein powder (0.9 oz (about ¾ scoop))
• 4 g Baking powder (¾ tsp)
• 5 g Sugar (1¼ tsp)
• 0.3 g Salt (a pinch)
• 50 g raw (1 large egg) Egg
• 120 g Nonfat milk (½ cup)
• 2 g Vanilla extract (½ tsp)
• 12 g Dark chocolate, chopped, or chocolate chips (0.4 oz)
• 3 g Vegetable oil (⅔ tsp)
• 50 g Nonfat Greek yogurt (¼ cup)
• 15 g Maple syrup (¾ tbsp)

You'll need: Bowl, Whisk, Large non-stick frying pan, Thin spatula, Paper towel.

Method

1. Mix the batter

   Whisk the flour, whey, baking powder, sugar and salt in the bowl. Add the egg, milk and vanilla and whisk until just combined. A few small lumps are fine. Let it sit for 2 minutes.

   Stop whisking as soon as no dry flour shows. Overmixed batter makes flat, chewy pancakes.

2. Cook with chocolate

   Heat the pan over medium-low heat and wipe it with the oil. Pour in about 3 tablespoons of batter per pancake and scatter some chocolate over each. Cook for 2 minutes, until bubbles pop on top, then flip and cook for 1–2 minutes more. Makes about 6.

   Drop the chocolate onto the wet batter in the pan rather than stirring it in. It won't sink or burn on the pan.

3. Stack and top

   Stack the pancakes, spoon the yogurt on top and pour over the maple syrup.

   Stir a drop of the maple into the yogurt for a sweet, creamy topping.

Swaps

• Vanilla whey protein powder → More flour, 20 g, and 1 egg whiteClassic pancakes with about 15 g less protein.
• Dark chocolate → Blueberries, 60 gFewer calories and a fresh, fruity stack.