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Mix dry ingredients in a large bowl before adding Greek yogurt, egg whites, and sticky sweetener (WF Pancake Syrup). Fold marshmallow bits and chocolate chips into the pancake batter last.
Heat a large skillet (or two if you're in a hurry) over medium-high heat with nonstick cooking spray.
Add your pancake batter to the heated pan(s). The batter should make 8 pancakes, around 5-6 inches in diameter. Portion accordingly. Cook for 3-5 minutes per side or until the bottoms are golden brown. At that point, flip and cook for an addition 1-2 minutes.
After you've prepared your pancakes, plate them and begin mixing your chocolate syrup.
For the syrup, mix evaporated milk, protein, and cocoa powder in a small bowl. If you'd like your chocolate syrup to be more like frosting, reduce the amount of evaporated milk to 1/4 C or 60mL.
Optional toppings: chocolate chips, marshmallow bits, or more syrup. Enjoy!