Preheat an oven to 350F and line a baking sheet with parchment paper.

Mix the pancake mix and Greek yogurt in a large bowl. Work the dough until you can form one large ball.

Transfer the dough to the baking sheet and use a rolling pin or the backside of a spatula to flatten the dough. (Spray with nonstick cooking spray to alleviate any sticking issues.) You want the dough to take up most of the baking sheet. Use a knife or pizza cutter to trim the edges and create 4-6 squares in the center of the dough.

You may have to re-roll trimmings to form all 6. And after you've formed all 6, you'll still have a few leftover trimmings. Save those for filling in gaps and edges. 

Microwave the chocolate chips in a small bowl for 45-60 seconds or until you can stir them into smooth chocolate. Add the almond milk, protein powder, and cocoa powder. The 2-3 tablespoon range will depend on the consistency of your protein powder. Start with 2 and if it's too thick, add more. (Note: as the chocolate cools, it will thicken even further.)

Spoon about 2/3 of the chocolate mixture onto three of the pop tart squares. The remaining chocolate will be your frosting. 

Once the filling is in place, enclose the pop tarts with the remaining squares. Use the remaining trimmings to fill in any edges that need extra dough. Use a fork to crimp the edges to ensure the filling stays in place in the oven.

Bake for 12 minutes.

Remove to cool briefly before adding the remaining chocolate. Top with sprinkles, crushed nuts or cereal (like Reese's Puffs), or nothing at all. Be sure to include any toppings in your macros if you're tracking. Refrigerate leftovers.