Chocolate Protein Pancake Bars [High Protein, Low Sugar!]

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Click HERE to jump to the recipe!

Today we're sharing another recipe created by Katy from the AEN Team ~ Chocolate Protein Pancake Bars!

If you love protein pancakes but you don't have the time to make them everyday, then this recipe is for you.

It takes our classic protein pancake recipe for inspiration and turns it into bars that can easily be prepped on the weekend and reheated for break-fast throughout the week.

Because these protein pancakes are baked, Katy described the texture as fluffy and "cake-like".

Key Ingredients:

Cottage Cheese

Cottage cheese is very rich in high quality protein to help turn on satiety hormones and reduce hunger. When you use full-fat cottage cheese, it's also an excellent source of vitamin K2, which is very important for getting calcium out of the arteries and into the bones.

My Chocolate Protein Powder

My zero sugar Chocolate Protein Powder adds a hint of sweetness without any sugar by using 100% monk fruit (no sugar alcohols or stevia!).

Plus, we only use 100% whey protein isolate which is the lowest lactose form of whey protein.

Grab my protein powder HERE.

Eggs

We stand by the fact that eggs are a superfood. Not only are they rich in protein and high quality fat, but it's also an excellent source of choline, which is needed for brain and liver health.

In fact, just 3 eggs covers most people's daily choline needs!

Scroll down for the recipe!

Chocolate Protein Pancake Bars

Serves 4

Ingredients:

• 2 cups cottage cheese

• 8 eggs

• 4 scoops Autumn’s Chocolate Protein Powder

• 1/4 cup coconut or almond flour

• 2 tbsp. cocoa powder

• 2 tbsp. chocolate chips

• 2 tsp. apple cider vinegar

• 1 tsp. baking soda

• 2 tsp. vanilla extract 

• 1/4 tsp. sea salt
  

Toppings per serving (Optional):

• 1/4 cup fresh raspberries or strawberries

• 1 tbsp. almond or peanut butter

• 2 tbsp. greek yogurt

• 1 tbsp. coconut flakes or cacao nibs

1. Preheat the oven to 350°F.

2. Add all ingredients (except for the toppings) to a large bowl and stir to combine.

3. Pour into a greased 8x8 inch sized baking dish.

4. Bake for 40 minutes or until the center is set.

5. Cool for 10 minutes before slicing into 4 pancake bars. 

6. Store in a sealed container in the fridge for up to 4 days.

7. Optional to serve with 2-3 recommended toppings.

Grab Autumn's Protein Powder HERE and start whipping up delish, protein-packed meals!😋

❤️,

Autumn

Autumn Elle Nutrition