PB & Chocolate Berry Pancake
5 min prep6 min cookEasy

PB & Chocolate Berry Pancake

A thick protein pancake with peanut butter, chocolate cream, and fresh berries

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A golden, fluffy pancake made from egg whites and vanilla whey protein — topped half with reconstituted powdered peanut butter, half with a rich cocoa-yogurt chocolate cream, then loaded with fresh raspberries, blackberries, and strawberries. Crushed almonds on top for crunch. Breakfast that looks and tastes like dessert.

📊Nutrition

Per serving

0kcalCalories
0gProtein
0gFats
0gCarbs

🧾Ingredients

0/10

Pancake Base

  • 150gLiquid egg whites
  • 30gVanilla whey protein powder
  • ¼ tspBaking powder
  • as neededZero-calorie cooking spray

Toppings & Creams

  • 12g (~2 tbsp)Powdered peanut butter (e.g., PB2)
  • 35gPlain non-fat Greek yogurt
  • 5gUnsweetened cocoa powder (high-quality)
  • to tasteZero-calorie sweetener
  • 5gCrushed almonds
  • 50gMixed forest berries (raspberries, blackberries, strawberries)

👨‍🍳Method

1

Prepare the Chocolate Cream

2 min

In a small bowl, whisk together the plain non-fat Greek yogurt, unsweetened cocoa powder, and a dash of zero-calorie sweetener until smooth and creamy. Set aside.

💡Use high-quality cocoa powder — it makes a huge difference in richness. Dutch-process cocoa works best.
2

Prepare the Peanut Butter

1 min

In another small dish, slowly add water to the powdered peanut butter, stirring continuously until it reaches the consistency of regular peanut butter.

💡Add the water a teaspoon at a time — it goes from powder to paste quickly. You want it spreadable, not runny.
3

Mix the Batter

1 min

In a medium bowl, whisk together the liquid egg whites, vanilla whey protein powder, and baking powder. Blend until completely smooth with no protein powder lumps.

4

Cook the Pancake

6 min

Heat a non-stick pan over medium-low heat and coat lightly with zero-calorie cooking spray. Pour in the batter. Cover with a lid to help the thick pancake cook evenly without burning the bottom. Cook for 3-4 minutes, flip carefully, and cook for another 1-2 minutes until golden.

💡Cover with a lid — this is the secret to cooking a thick protein pancake through without burning. Medium-low heat, patience.
5

Assemble

1 min

Transfer the warm pancake to a plate. Spread the reconstituted peanut butter evenly over one half, and the Greek yogurt chocolate cream over the other half.

💡Apply the toppings while the pancake is warm — the heat softens them and helps everything meld together.
6

Garnish

1 min

Top generously with the mixed forest berries and sprinkle the crushed almonds over the top for crunch. Serve immediately.

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