Mexican Hot Chocolate Protein Pancakes

³ Description

These Mexican hot chocolate protein pancakes started as an accident when I mistook cayenne for cinnamon. These pancakes are great for getting you out of a meal prep rut. They are filling and packed with wholesome fats and proteins!

² Ingredients

•  1 cup (not packed) Cottage Cheese (Lowfat 1% Milkfat)
•  1 tsp Vanilla Extract
•  2.5 tbsp Cocoa Powder (Unsweetened)
•  6 serving (serving = 3 tbsp) Egg Beaters 100% Liquid Egg Whites
•  1.5 serving (serving = 1 tbsp) Spectrum Organic Virgin Coconut Oil
•  2 serving (serving = 1/2 cup dry) Bob's Red Mill Organic Whole Grain Extra Thick Rolled Oats
•  1 serving (serving = 1/4 tsp) Tone's Cayenne Pepper
•  3 serving (serving = 1 tbsp) Whole Foods Market Organic Raw Blue Agave
•  1 serving (serving = 1 packet) Truvia Sweetener

q Directions

Ingredients topping: (Serves 3)
-1.5 tbsp coconut oil
-1.5 tbsp cocoa powder
-3 tbsp dark agave

Pancake Directions:
-Blend all pancake ingredients (except the ones above) in blender
-Heat greased skillet
-Cook two pancakes at a time flipping after 2 mins on medium low heat
-Top with berries and dark agave (calories below do not reflect toppings)

Topping Directions:
-Heat coconut oil in microwave for 25 sec
-Combine agave and cocoa powder
-Drizzle on pancakes
-Enjoy!

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