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1
Place the dry ingredients (first five ingredients) in a large bowl. Mix together with a whisk. This helps to disperse the ingredients evenly.
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2
Add wet ingredients (everything else except for the chocolate chips) and whisk well. If you are using regular honey and find the batter not sweet enough, add more in this step as necessary.
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3
Add the chocolate chips and stir in well, this time with a wooden spoon.
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4
Heat a pan over medium heat. Our frying pan was on level 6 of 10. Once the pan is hot, spray with cooking oil.
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5
Using a 1/4 size measuring cup, scoop out the batter and place in the hot pan. This amount of batter makes one pancake. If possible, make sure the chocolate chips do not sink all the way to bottom of batter.
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6
Cook until the batter is bubbling all over the top surface of the pancake and then carefully flip the pancake. Once flipped, cook the pancake for another 2-5 minutes, checking the bottom of the pancake regularly to make sure it is a golden brown and not burnt. When done, remove pancake from the skillet.
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7
Repeat the previous steps for the remaining pancakes. Before you place each batter scoop down, spray the surface of the frying pan with non-stick cooking spray. This prevents the pancake from sticking but also ensures the pancake is not fried in oil or butter. A light spray will do.
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8
Serve warm. I drizzled mine with honey, added some fresh berries and some yoghurt.
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9
If you have leftovers, feel free to wrap them in plastic wrap and refrigerate for later. To reheat, warm in the oven (at 200 F) for just a few minutes until they are warmed to your liking. The microwave will make the pancakes soggy.
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10
NOTE: You can omit the chocolate protein powder if you like - you can sub it for any other flavour protein powder or 1/4 cup cocoa powder. Raw honey can be substituted for regular honey, but remember that raw honey is much sweeter and stronger. If you are using regular honey, which is fine, maybe add a little more. You can use any milk you please, I just prefer almond milk.
