Fluffy Chocolate Protein Pancakes

1.In a large bowl, whisk together the dry ingredients: flour, cocoa powder, protein powder, baking powder, baking soda, and salt. Ensure there are no clumps of protein powder.

2.In a separate medium bowl, whisk together the wet ingredients: egg, milk, Greek yogurt (or applesauce), maple syrup (if using), and vanilla extract until well combined.

3.Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula until just combined. Do not overmix; a few small lumps are acceptable. Stir in the melted coconut oil or butter last.

4.Heat a non-stick griddle or large skillet over medium heat (about 175°C/350°F). Lightly grease the surface with a small amount of oil or butter.

5.Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, or until bubbles begin to surface on the edges and the bottom is golden brown.

6.Carefully flip the pancakes and cook for another 1 to 2 minutes until the second side is cooked through and fluffy.

7.Transfer the finished pancakes to a plate and repeat with the remaining batter, adding more fat to the griddle as needed.

8.Serve immediately stacked high, garnished with fresh berries, a light dusting of powdered sugar, and a generous drizzle of maple or chocolate syrup.