High-protein peanut butter pancakes with whey and sugar-free chocolate chips.
- 2 large eggs
- 1/4 cup creamy peanut butter (no sugar added)
- 1 scoop whey protein (about 30g vanilla)
- 2 tbsp heavy cream
- 1 tbsp water (adjust if needed)
- 1/2 tsp baking powder
- 2 tbsp sugar-free chocolate chips
- Pinch salt
Whisk 2 eggs, 1/4 cup peanut butter, and 1 scoop whey protein until mostly smooth.
Add 2 tbsp heavy cream, 1 tbsp water, 1/2 tsp baking powder, and a pinch of salt; whisk into a pourable batter.
Stir in 2 tbsp sugar-free chocolate chips.
Heat a nonstick pan over medium heat and lightly grease.
Pour four small pancakes and cook 1–2 minutes per side until golden.
Serve warm or cool for storage.