Chocolate Protein Pancake Sweet Swap With Splenda

Yesterday I shared with you my love of Splenda and my new-found love affair with Splenda Flavors for Coffee, but today I’m going to show you how easy it is to swap in Splenda zero calorie sweetener for sugar in not just in one of my favorite recipes, but in lots of other recipes too! Right now, Splenda is sharing brand new daily SWEET SWAPS or tips and recipes for the new year and every day of the year to that will inspire you to reduce calories from added sugar. As part of this campaign, I decided to swap out the sugar AND replace the chocolate in my favorite chocolate pancakes recipe with a healthier option; Aloha Premium Chocolate Protein Powder. Not only are these pancakes delicious but they’re also delicious and with a few extra tweaks can be made in a vegan variety too! 

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Let’s get started!

For this recipe you’ll need:

  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1 pouch of Aloha Premium Chocolate Protein Powder
  • 1 cup milk (coconut, soy, or almond milk will also work)
  • 1 tablespoon vegetable oil
  • 1 tablespoon water
  • 1 teaspoon vanilla extract

**Recipe yields 8 pancakes**

Combine the dry ingredients (flour, cinnamon, Aloha protein powder, and baking powder) in a bowl; then add in wet ingredients (milk, vegetable oil, water, and vanilla extract) and mix everything thoroughly with a hand mixer. Now, the original recipe calls for one teaspoon of sugar, ditch the sugar and instead, swap in a bit of Splenda to sweeten your pancakes! Personally, I used the little packets and added them one by one, tasting my batter in between to determine if it was sweet enough for my taste.


Once you’ve sweetened your mixture, cover it with plastic wrap or pour it into an old container like a thoroughly washed ketchup or mustard bottle, and place your batter in the refrigerator overnight. Trust me, you’ll get a much better pancake if you let the batter rest a bit!


The next morning, grab a large frying pan and its matching cover, spray your pan with a tiny bit of zero calorie butter cooking spray, and let it heat up. Once your pan is hot, pour a bit of batter into your pan and reduce the heat to about medium/low and cover the pan. Use your best judgement here, but keep an eye on your pancake! Once you see bubbles that form AND pop leaving little holes, slide a spatula under your pancake, flip and again cover. After about three minutes your pancake should be done, again you’ll want to use your judgement and keep an eye on these little guys. Repeat the process until you run out of batter and let these babies rest a bit before you dive in! You can either wrap them in plastic wrap and place them in Ziplock bags for freezer storage or you can eat your weight in low cal goodness right away like I did!

Chocolate pancakes

Add your favorite topping on them like mine with these chopped walnuts or stick to just plain syrup for an even sweeter but still a healthier take on one of my morning favorites! Remember, if your recipe calls for sugar, pull a sweet swap and ditch a the calories with Splenda!


Disclosure: SPLENDA® Sweetener Products used in this post were provided on behalf of SPLENDA® Brand. All content and opinions are 100% my own.


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