White Chocolate Raspberry Protein Pancakes
Spencer Miller, The Macro Chef
Spencer Miller, The Macro Chef MusclePharm
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398 Calories
40 g Carbs
19 g Protein
18 g Fat
Total Time
4 servings

Who doesn't love pancakes? With the addition of the delicious White Chocolate Raspberry Combat Crunch bar, you'll turn these regular pancakes from great to outstanding. They're also loaded with protein, which makes them the perfect choice for a post-workout protein refuel, and they're perfect for replenishing after hitting legs or after pushing through heavy sets of compound lifts. With a total cook and prep time of 12 minutes, these loaded flapjacks are a breeze to whip up.

Pancakes Ingredients

  • ½ cup whole-wheat flour
  • 1 scoop MusclePharm Combat Power, Vanilla
  • 1 tbsp granular erythritol
  • 1 tsp baking powder
  • ½ cup skim milk
  • 1 whole egg
  • ¼ cup unsweetened applesauce
  • ¼ cup pumpkin puree
  • ¼ tsp vanilla extract
  • ¼ cup frozen raspberries

Toppings Ingredients

  • ¼ cup frozen raspberries
  • 2 tbsp Walden Farms Syrup
  • 2 tbsp sweet Spreads White Chocolate Coconutter
  • 4 tbsp white chocolate chips
  • ½ bar MusclePharm Combat Crunch Bar, White Chocolate Raspberry

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  1. Preheat pan or griddle to medium-high heat. In a bowl, mix together flour, protein powder, Stevia, and baking powder. In a separate bowl, mix together egg, milk, applesauce, pumpkin, and vanilla extract (optional).
  2. Combine wet and dry ingredients and gently mix together until combined. Fold in 1/4 cup frozen raspberries. Spoon batter onto griddle to make four medium-sized pancakes.
  3. Cook for about 3-4 minutes per side.
  4. Heat 1/4 cup raspberries in microwave for 30 seconds. Add 2 tablespoons of syrup and mash together. Top pancakes with raspberry sauce, white chocolate coconut butter, and melted white chocolate.
  5. Cut protein bar (White Chocolate Raspberry Combat Crunch) into small pieces, use to top the pancakes, and enjoy!

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