Peanut chocolate protein pancakes - The Sugar-Free Baker

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Living in Barcelona has gotten me almost a bit too used to a constantly shining sun, and a lovely warm temperature in the air. I do enjoy it, but a small part of me (very small, mind you – I really like that warm weather) misses the changing seasons. And although autumn may have been my least favourite time of year when I grew up in Norway, with its dark and rainy days, I’ve come to really love it now. This week, autumn finally hit Barcelona, properly, and I’m actually kind of loving it.


What I will say, though, is that I do not love being cold. One of my absolute favourite things to do on a Sunday morning in November is putting on my warmest and most comfy pair of pyjamas, and enjoying a nice, looooong breakfast under a warm blanket. That is the exact kind of morning these peanut chocolate protein pancakes are for. They are also really good for you, meaning you can enjoy as many as you like without feeling at all guilty. The pancakes are high in protein and fibre, both of which do wonders for your body. And there’s no denying that that gorgeous golden colour goes perfectly with the withered autumn leaves.



Ingredients (for 7 small peanut chocolate protein pancakes)

4 egg whites

1 whole egg

3.5 dl or 1.5 cup of skimmed milk

50 grams or 1.8 oz. of peanut flour (fat-reduced)

90 grams or 3.1 oz. of wholegrain flour

25 grams or 0.9 oz. of FiberFin

2 teaspoons of baking powder

3 tablespoons of olive oil

35 grams or 1.2 oz. of chocolate protein powder




Mix the egg whites, eggs and milk together using a whisk.



Add in the peanut flour, wholegrain flour, FiberFin, baking powder, olive oil and chocolate protein powder and use a hand mixer to mix everything together to a smooth consistency.


Peanut chocolate protein pancakes - The Sugar-Free Baker


Fry the peanut chocolate protein pancakes in olive oil and enjoy with fresh fruit and peanuts 🙂 A perfect, healthy Sunday morning treat!


Peanut chocolate protein pancakes - The Sugar-Free Baker

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