• Wash hands with soap and water for 20 seconds.
• Pour milk into a liquid measuring cup that will hold at least 2 cups. Add vinegar or lemon juice and put aside until needed.
• Heat a non-stick griddle to medium-low.
• In a medium bowl, combine flour, protein powder, cocoa powder, stevia-blend sweetener, cinnamon, baking powder, baking soda, and salt. Whisk thoroughly to combine, breaking up any lumps in the protein or cocoa powder.
• Retrieve the measuring cup with the milk-vinegar mixture. Add the egg, vegetable oil, and vanilla. Beat with a whisk until smooth.
• Make a well in the center of the dry ingredients. Pour in the wet ingredients. Whisk lightly until combined, being careful not to overbeat. The batter should not be perfectly smooth.
• Let the batter sit for 3 to 5 minutes, and then pour about ⅕ cup of batter on the hot griddle to make a pancake about 4 inches in diameter.

  Cook on griddle until the pancake is lightly set, with slightly dry edges and a few bubbles forming on top.

  (At this point, you can add extras like shredded coconut, mini chocolate chips, and/or toasted nuts to the cakes.)

  Flip, and allow to cook for a minute or two before removing to a warm plate.
• Continue cooking pancakes until all the batter is used. Serve with syrup, chocolate yogurt sauce, and/or berries.

Chocolate Yogurt Sauce

• In a small bowl, combine plain yogurt with cocoa powder, stevia-erythritol confectioner's sugar, honey, and almond extract.
• Beat with a whisk until all ingredients are smooth and blended.
• Serve with pancakes, waffles, or as a dip for strawberries.