Chocolate Protein Powder Pancakes With Fig and Date Syrup Recipe

March 31, 2017
by Nicole Gulotta for Thrive Market

Here’s a great way to start your day! These pancakes are filled with oats, apples, cinnamon, and chocolate protein powder to help keep you fueled until lunch. A homemade fig and date syrup combines two delectable fruits with zippy orange zest and a touch of salt for a delightfully unexpected way to top your stack. After straining the syrup, save the compote to add to the batter, or use it to top oatmeal, spread on toast, or accompany ice cream.

Chocolate Protein Powder Pancakes With Fig and Date Syrup

Yield: 5 to 7 pancakes
Active Time:

Ingredients

For the fig and date syrup
1 tablespoon coconut sugar
6 dried mission figs, diced
6 Medjool dates, diced
⅔ cups water
¼ teaspoon sea salt
½ teaspoon cinnamon
1 orange, zested and juiced

For the pancakes
1 whole egg
2 egg whites
¼ cup almond milk, plus more if needed
3 tablespoons fig date compote (recipe follows) or fig jam
1 tablespoon honey
1 cup ground oats
3 tablespoons Garden of Life RAW Protein Chocolate
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoonsea salt

Instructions


Make the syrup
Add all syrup ingredients to a small saucepan over medium heat; stir well. Bring to a boil, then reduce heat to simmer for 30 minutes; let cool slightly. Strain through a fine mesh strainer, pressing down with the back of a spoon to extract all the liquid; reserve fig and date compote for pancake batter.

Make the pancakes
In a large bowl, whisk egg, egg whites, almond milk, fig and date compote, and honey until well blended.

Add oats to a food processor and process until fine. Pour into a medium bowl, followed by the protein powder, baking powder, cinnamon, and salt; whisk. Pour dry ingredients into the bowl with wet ingredients, and stir until just combined. If batter feels dry or thick, thin with additional almond milk, 1 tablespoon at a time.

In a large skillet on medium high heat, add 1 tablespoon coconut oil. When melted, add 2 apple slices and let cook for 45 to 60 seconds, flip. Pour ¼ cup of batter over each apple; gently push down batter with the measuring cup to cover each slice; cook for 1 to 2 minutes. Flip pancake, reduce heat to medium, and cook for another 1 to 2 minutes. Transfer to a plate and drizzle with fig and date syrup.

Recipe by: Angela Gaines
Photo credit: Paul Delmont

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This article is related to: Dairy-Free, Gluten-Free Recipes, Vegetarian Recipes, Pancake Recipes, Chocolate Recipes

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