Sourdough Chocolate Protein Pancakes

In a large bowl, whisk the dry ingredients. Sift the cocoa powder if there are clumps.
120 g All-purpose Flour, 2 TBS Dutch-process Cocoa Powder, 2 tsp Baking Powder, 1 tsp Espresso Powder, ¼ tsp Kosher Salt, 32 g Chocolate Whey Protein Powder
In another bowl, whisk the wet ingredients until incorporated.
2 Eggs, 120 g Greek Yogurt, 120 g Sourdough Discard, 40 g Maple Syrup, 1 tsp Vanilla Extract, 60 g Whole Milk
Pour the wet ingredients into the bowl of dry ingredients and stir with a spatula just until combined, leaving a few lumps. Fold in the optional chocolate chips. This pancake batter is thicker than typical pancake batter because of the protein content. However, if it seems too stiff to pour, add a bit more milk.
Let the batter rest for 5-10 minutes to hydrate the protein powder and flour.
60 g Semi-sweet Mini Chocolate Chips
Heat a cast-iron skillet over medium-low heat with a teaspoon of coconut oil, and pour ⅓-½ cup of pancake batter to the skillet.
Cook for 2 minutes on one side until bubbles appear in the middle of the pancake, flip with a spatula, and cook for another 1-2 minutes on the other side until cooked through. Add more oil as needed and repeat with the remaining batter.
Serve immediately or keep the pancakes warm on a warmer or in the oven while you cook the rest.
Coconut Oil