Every now and again, there comes a point in which you utterly, totally, and completely outdo yourself. Sometimes this comes in the form of putting together the most boss betch outfit on the planet, killing that 2nd interview (obviously), and other times it comes in the form of making the most brolic pancakes that you’ve ever laid your eyes on.
Today we’re talking about the former.
I’ve been wanting to try my hand at protein pancakes for the longest time since Instagram basically assaults my face with them every turn that I make. I follow so many health & wellness Instagrammers, that┬ámy discovery page has basically turned into a billboard of what my brain screams at me to do more of everyday.
Drink more water.
Take more vitamins.
Go outside more.
Eat more pancakes.
except not always in that order.
And, since I’ve been wanting to make them for the longest time, when I did finally make them, I was going to make them, ya feel me? I’m talking topped with baked apples, peanut butter, chocolate syrup, and alllllll the gaht damn fixings. Pancakes that make you feel like you’re eating dessert instead of breakfast. Pancakes that you could technically eat for dessert instead of breakfast. Pancake that make you stop and say “wait, this ain’t right.”
But the beauty of it all is that they are alright. They are packed with protein, topped with fresh fruit, and great way to start your day with!
So, if you’re feeling like you want to get in a few last ~*healthier*~ meals before you gorge your face out on Thanksgiving, well…. here you go.

Chocolate Peanut Butter Apple Cinnamon Protein Pancakes

1 1/2 cups protein pancake mix (I used flapjacks, apple cinnamon flavor)
3/4 cups water (or more if you prefer a thinner batter. I used about 1/2 a cup more)
1/2 tbs ground cinnamon
1/2 tbs brown sugar
2 tbs PB2 powered peanut butter
1 tbs water
chocolate syrup (I used sugar-free hershey’s)
maple syrup
“baked” apples
1 small apple, skin on and cut into slices
1 tsp brown sugar
1 1/2 tsp cinnamon
Mix 2 tbs powered peanut butter with 1 tbs water and stir until smooth. Set aside.
Combined pancake mix, 1/2 tbs cinnamon, 1/2 tbs brown sugar and 3/4 cup (or more) water until fully incorporated. Set aside for 3-4 minutes. While batter is sitting, mix sliced apples, 1 tsp brown sugar, and 1 1/2 tsps cinnamon in a microwavable safe bowl and microwave for 2 minutes. Remove and set aside.
Heat a lightly greased skillet on medium-low, and scoop in as much or as little batter per pancake as you’d like. I prefer silver-dollar style pancakes, and was able to yield 8 of them with these measurements.
Cook on the first side for 3 minutes or until bubbles are no longer forming in the middle, then flip and cook for an additional minute or two.
Stack the pancakes on a plate, then top with hot apple slices, maple syrup, peanut butter, and chocolate sauce. Dig right the hell in and enjoy because these are just that good.