# Components:
→ Dry Ingredients
01 - 1 cup whole wheat flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 scoop (approximately 1 ounce) 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 - 2 large eggs
08 - 1 cup unsweetened almond milk or milk of choice
09 - 2 tablespoons melted coconut oil, plus extra for cooking
10 - 1 teaspoon vanilla extract
→ Add-ins
11 - 1/2 cup roasted cashews, roughly chopped
12 - 1/4 cup dark chocolate chips (optional)
# Directions:
01 - In a large mixing bowl, whisk together the whole wheat flour, unsweetened cocoa powder, chocolate protein powder, coconut sugar, baking powder, and salt until evenly mixed.
02 - In a separate bowl, beat the eggs thoroughly, then add almond milk, melted coconut oil, and vanilla extract. Stir until the mixture is fully incorporated.
03 - Pour the wet mixture into the bowl with the dry ingredients. Whisk just until combined, avoiding overmixing; a few small lumps are acceptable.
04 - Gently fold in the chopped roasted cashews and, if desired, the dark chocolate chips until evenly distributed throughout the batter.
05 - Preheat a nonstick skillet or griddle over medium heat and lightly grease the surface with coconut oil.
06 - Pour approximately 1/4 cup of batter for each pancake onto the skillet. Allow to cook undisturbed for 2 to 3 minutes, until bubbles form on the surface and the edges begin to set. Flip and continue cooking for 1 to 2 minutes until cooked through.
07 - Continue with the remaining batter, re-greasing the pan with coconut oil as necessary to prevent sticking.
08 - Serve the warm pancakes immediately, garnished with additional cashews, chocolate chips, or a drizzle of maple syrup if desired.
