CHOCOLATE CHIP COOKIE BUTTER PANCAKES

1. Add Protein Cookie Butter Powder and baking powder into a bowl and mix to help avoid clumping when the wet ingredients are added.
2. Mix the whole egg and egg whites in a separate bowl. Add the wet ingredients to the dry ingredients and mix. Let sit for 10-15 minutes to allow the to batter set.
3. Preheat a stove top pan on medium heat (5/10).
4. Cook the pancakes at approximately 60-90 seconds per side. Anything longer, might make them dry. Once done, add to a cooling rack to make sure they don’t get soggy.
D I R E C T I O N S F O R I C I N G :
5. Take Protein Cookie Butter Powder and add 10ml of cold water and mix. Repeat the addition of 10ml of water and mixing two more times until there is a thick icing like consistency. Add to freezer for 10 minutes to help it thicken.
6. Take the icing out of freezer, drizzle over the pancake stack, add mini chocolate chips on top and enjoy!