Simple Easter pancake stack for the kids... or big kids!! Fluffy buttermilk pancakes topped with halved chocolate eggs for a festive Easter treat. Double the protein, double the fun!
⏱️ Prep: 5 min
🔥 Cook: 6 min
🍽️ Serves: 2
⏰ Total: 11 min
Nutrition (per serving)
|
320
Calories
|
9g
Protein
|
43.7g
Carbs
|
12.1g
Fat
|
Ingredients
- 1/2 cup Buttermilk Protein Pancake Mix
- 1/2 cup water
- 3 small Cadbury chocolate eggs (cut in half)
- 1 tbsp butter (cut into squares)
- 1 tbsp icing sugar (for dusting)
- 2 tbsp sugar-free maple syrup (optional)
Instructions
Step 1: In a bowl, whisk together the Buttermilk Protein Pancake Mix and water until you have a smooth, thick batter.
Step 2: Heat a non-stick pan over medium heat and lightly grease if needed.
Step 3: Pour half the batter to make the first pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden.
Step 4: Repeat with remaining batter to make the remaining pancakes.
Step 5: Carefully cut the chocolate eggs in half lengthwise to create 6 halves.
Step 6: Stack the pancakes on a plate, place a square of butter on top, then arrange the chocolate egg halves around the stack.
Step 7: Dust with icing sugar and drizzle with maple syrup if desired.
💡 Tips
Pro tip: Chill the chocolate eggs in the fridge for 10 minutes before cutting - they'll slice much cleaner and won't crumble.
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