White Chocolate Peppermint Protein Pancakes with Paleo Chocolate Syrup. I know it is a mouthful of a description, but I’m sure you’ll agree with me after trying these pancakes that it is at least a very delicious mouthful.
In case you couldn’t tell from my last post, I was pretty excited about the release of the White Chocolate Peppermint Meal Replacement Shakes from AdvoCare. Apparently, I was not the only one, because they sold out in record time (56 hours I believe!) and the second I had a sip of my first shake I totally understood why. They were BETTER than I had even expected. I mean, holiday-spirit-in-a-cup, freakin’ amazing! In case that description doesn’t clue you in to how tasty the shakes are, these fun facts might: James and I ordered 10 more boxes before the glass was empty AND I had TWO the first day in between meals. They were that good. Have I mentioned how much I love this company and products because they clearly love all of us? 😀 😀
I have had so much fun creating several recipes with these shakes, and before you get too bummed out that you didn’t scoop up a box or two before they disappeared like Frosty the Snowman on the first day of Spring, you can substitute any flavor of Meal Replacement Shakes in for the White Chocolate Peppermint and I promise it will still be yummy!
One of James’s favorite breakfast foods is pancakes. I’m still more of a waffle kinda gal, but I love me some pancakes too. Now your regular ol’ fluffy IHOP pancake is most definitely not Paleo, but thanks to some creative geniuses out there, we are still able to enjoy these breakfast staples. Depending on the ingredients you use, some Paleo pancakes can turn out more dense than others (a.k.a. not as fluffy), but I used a great recipe for inspiration that did not leave us wanting.
Anyone that knows me well enough can tell you that I LOVE maple. So naturally I am a big fan of pancakes with maple syrup. In fact, if you and I ever eat pancakes together you’ll likely see me eating a plate more accurately described as maple syrup with pancakes. Good thing in our home we focus on eating to fuel our bodies the majority of the time and not just indulging!
With that being said, I wanted to do something a little different that would compliment the white chocolate peppermint flavor in the pancakes, so I decided to go with a Paleo chocolate syrup instead!
This breakfast is more of a treat, but a less indulgent/equally flavorful alternative to a typical pancake breakfast 🙂
- 3 large eggs
- 1 cup Almond Flour
- 2 TBSP Coconut Oil
- 1 Meal Replacement Shake (Vanilla might be a good option if you don’t have White Chocolate Peppermint)
- 1/4 tsp Sea Salt
- 2 tsp Vanilla Extract
- 4.5 TBSP Water
- Oil for cooking
- In a blender, add the 3 eggs and blend on high for 1 minute.
- Add remaining ingredients and blend until smooth, about another minute. I pre-whisked the dry ingredients in a bowl beforehand to add into the blender, followed by the wet ingredients.
- Heat skillet over medium heat and add coconut oil for cooking.
- Pour pancake batter into pan and let cook for about 1-2 minutes on each side.
Paleo Chocolate Syrup Recipe
I woke up thinking about how I would make the chocolate syrup for the pancakes and was definitely on the right track, but then stumbled upon an awesome recipe already created. Never one for totally reinventing the wheel, I decided to give it a try! It turned out great and made my morning easier since I didn’t have to do a ‘trial and error’ process with my idea for syrup. This recipe yields quite a bit of syrup, so I saved the rest in a mason jar to use for Chocolate Almond Milk this week.
Chocolate Syrup Ingredients
- ¾ cup unsweetened cocoa powder
- 1 cup organic honey
- ¾ cup water
- ½ tsp cinnamon
- ¼ tsp sea salt
- 1.5 tsp vanilla extract
- Add all ingredients to a sauce pan over medium heat. Whisk until smooth.
- Once boiling, lower heat to medium-low and allow to simmer for 2-3 minutes. The sauce should be thickening, but make sure to stir frequently to avoid burning.
- Once thickened, but not too thick, remove from burner and let cool. Pour majority of syrup into a mason jar or other air tight container and use remaining syrup in pan for your pancakes.
I have more recipes using the shakes coming tomorrow, as well as a few more I am behind on posting, so be on the lookout and be sure to subscribe to the blog so you’ll get the updates when I post them!
Also, if you give this recipe a try and enjoy it, think it sounds yummy and want to share, or just feel like saying hi, would you be so kind as to give this amateur cook a comment below? I’d love to hear from you! 🙂