# What You’ll Need:
→ Dry Ingredients
01 - 1 cup whole wheat flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 scoop (about 30 grams) 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 preferred milk
09 - 2 tablespoons melted coconut oil plus additional 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
# How to Make It:
01 - In a large bowl, whisk together the whole wheat flour, cocoa powder, chocolate protein powder, coconut sugar, baking powder, and salt until well mixed.
02 - In a separate bowl, beat the eggs, then incorporate almond milk, melted coconut oil, and vanilla extract. Blend until smooth.
03 - Pour wet mixture into the dry ingredients. Gently whisk just until combined; do not overmix. A few lumps in the batter are acceptable.
04 - Fold in the chopped roasted cashews and chocolate chips, if using, ensuring an even distribution throughout the batter.
05 - Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with coconut oil.
06 - Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes, or until bubbles appear on the surface and edges set. Flip each pancake and continue cooking for 1 to 2 minutes until fully cooked.
07 - Continue cooking with the remaining batter, greasing the pan as needed between batches.
08 - Serve the pancakes warm, garnished with extra cashews, additional chocolate chips, or a drizzle of maple syrup if desired.
