This indulgent pancake stack recipe comes courtesy of the Protein Bread Co. and is another way to make use of their fantastic Protein Pancake Mix. It’s super easy and quick to whip up this yummy treat.
- 1/4 cup (30 g) Protein Pancake Mix
- 2 egg whites or 1 whole egg
- 50 ml milk of your choice
- 50g Dark Chocolate (we used Lindt 90%)
- 1 Cup (125g) Frozen Raspberries
- 15g desiccated coconut
- 2 Tbsp (30g) Chia Seeds
- 40ml water
Chia Jam – Combine Chia Seeds, Raspberries and Water in microwave safe bowl. Microwave for 2-4 minutes, remove and mush with fork if needed and stir to combine. Place in fridge to cool ( For a more thinker consistency jam, leave jam in fridge for longer is possible).
Heat fry pan and spray with oil. Prepare Pancakes as per packet instructions, combining Pancake Mix, 1 Egg and 50mls of Milk. Once pan is smoking reduce to medium heat and cook 3 pancakes approx 10cm in diameter. Place aside.
Place chocolate in microwave safe bowl and microwave on 30 sec bursts, stirring frequently until all chocolate is melted.
1 Place one pancake on plate top with Chia Jam, Coconut and Melted Dark Chocolate, add another pancake and repeat toppings. Finish with the final pancake on top with a drizzle of melted chocolate and coconut. Enjoy.
Recipe makes 1 Serving of Lamington Pancakes and 1 Jar of Chia Jam, remaining Jam can be refrigerated and used for up to 1 week.
There was quite a bit of chocolate leftover in the bowl. You may not need the full 50g.