Preheat the Oven: Set your oven to 350°F (175°C). Line a muffin tin with liners or lightly grease it.
Mix the Dry and Wet Ingredients: In a large bowl, combine the PEScience Protein Pancake Mix, water, almond milk (if using), and vanilla extract until the batter is smooth. Adjust the water if the batter is too thick.
Fold in the Chocolate Chips: Gently mix in the chocolate chips, saving a few to sprinkle on top.
Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake: Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool & Enjoy: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.