In a blender, add all the ingredients except for the coconut oil and toppings.
Blend this until very smooth.
To cook these chocolate protein pancakes, heat a skillet or griddle over medium to medium-high heat and melt a little coconut oil. You could also use some organic, grass-fed butter.
Once the oil is melted, pour about ⅓ of a cup of the batter onto the hot griddle. This will make approximately 4 in pancakes, which is what we prefer in our house.
Cook the pancake for 2-4 minutes, until the edges begin to turn from a shiny to a dull and bubbles appear in the center of that pancake.
Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through.
Repeat with remaining batter.
To serve, you can top with some fresh raspberries and drizzle with pure maple syrup.
Notes
You could just mix this all together and they’ll be lumpy, but I like them smooth so I use a blender.
For the protein powder, you can use whatever one you prefer.
To store these pancakes, keep them in an air-tight container. They’ll be fresh to use for up to 3-4 days in the fridge if you reheat them or can be frozen up to 2 months.