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Ingredients
- 1 egg, beaten
- 3 T. milk
- 3 T. SF vanilla syrup
- 1 T. canola oil
- 3 T. multigrain pancake mix
- 2 T. Hershey cocoa
- 1 scoop chocolate protein powder
- Pinch of salt
Preparation
Step 1
Mix egg, milk, syrup and oil and combine thoroughly. In separate bowl, mix pancake mix, cocoa, protein powder and salt. Tip dry into wet and stir until combined. Pour into a non-stick 12 cup mini muffin pan sprayed with Pam.
Bake at 350 degrees for 10 minutes. Allow to cool for a minute or two before removing from pan. Dip in SF Chocolate Glaze. Glaze will harden as they cool or speed it up in the fridge.
Sugar Free Chocolate Glaze
1 T. SF chocolate chips
1 t. canola oil
Microwave for 45 seconds. Stir until smooth.