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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These pancakes are a protein-packed treat with a peanut butter chocolate twist. The Vilgain protein pancake & waffle mix makes them super easy to whip up, and the toppings take them to the next level. Crunchy peanut butter, freeze-dried wild blackberries, shredded dark chocolate, and a drizzle of maple syrup create a perfect balance of textures and flavors. The strawberry jam adds a fruity, jammy sweetness that ties everything together beautifully.
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Mix the pancake mix with water until smooth.
Cook the pancakes on a pan until golden on both sides.
Cook the strawberries with a little maple syrup until they become soft and jammy.
Stack the pancakes and add greek yogurt, peanut butter, the strawberry jam, freeze dried blackberries, shredded dark chocolate, and a final drizzle of maple syrup.
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You can substitute Vilgain products with similar alternatives if unavailable.
For extra crunch, add some chopped nuts or granola to the toppings.
Can I use a different pancake mix?
Yes, you can use any protein pancake mix or regular pancake mix as a substitute.
How do I make the strawberry jam thicker?
Cook the strawberries longer over low heat until they reduce and thicken naturally.
Can I skip the freeze-dried blackberries?
Yes, you can replace them with fresh berries or leave them out entirely.
What is the best pan for cooking pancakes?
A non-stick pan works best for evenly cooked pancakes without sticking.
Can I make these pancakes ahead of time?
Yes, you can make the pancakes ahead and reheat them in a pan or microwave before serving.
