Ingredients  

2-1/4 cups all-purpose flour (spooned & leveled into the measuring cups)

3 tablespoons coconut sugar

2 scoops Ascent Peppermint Mocha Protein Power 

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1-1/2 cups milk

2 eggs

3 tablespoons oil

1-1/2 teaspoons vanilla extra 

1/2 teaspoon peppermint extract

1/2 cup chocolate chips 

Directions

1. Pre-heat oven to 425°F. Line an 18"x13"(or 12"x18") rimmed baking pan with parchment paper and coat with cooking spray. Set aside. 
2. To a large mixing bowl, add flour, coconut sugar, Ascent Peppermint Mocha Protein Powder, baking powder, baking soda, salt, and cocoa powder. Whisk to combine and set aside. 
3. To a medium mixing bowl, add milk, eggs, oil, vanilla and peppermint extract. Whisk to combine. 
4. Pour wet ingredients into the dry. Whisk until smooth. Then stir in the chocolate chips. 
5. Pour the batter into the prepared baking pan. Use a spatula to create an even surface, 
6. Place in the oven and bake until the pancake puffs, is golden, and springs back to the touch - roughly 10-12 minutes. 
7. Remove pan from the oven and let cool slightly before cutting. Serve warm with your favorite pancake toppings. 

Notes 

• Other optional pancake toppings: jam, vegan cream cheese, fresh fruit, toasted coconut, Nutella, chopped nuts, and more!