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Chocolate Protein Pancakes Recipe
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5 from 2 votes

Chocolate Protein Pancakes

These chocolate protein pancakes are packed with healthy ingredients and protein powder, for a healthy breakfast recipe that tastes like dessert!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: chocolate, pancakes, protein, protein powder
Servings: 19 pancakes
Author: Katie Higgins

Ingredients

  • 1 cup flour (120g) (or try these Keto Pancakes)
  • 1/4 cup chocolate protein powder (32g)
  • 2 tbsp unsweetened cocoa powder or Dutch cocoa powder (10g)
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/8 tsp baking soda
  • 3/4 cup milk of choice (180g)
  • 2 tbsp pure maple syrup (30g) or sweetener of choice
  • 1 tbsp oil (12g) or peanut butter or mashed banana
  • 1 large egg or 1/4 cup mashed banana or applesauce
  • 1/2 tsp pure vanilla extract (2g)
  • 1 tsp apple cider vinegar (5g)
  • 6 oz Greek yogurt or dairy free alternative (170g), optional

Instructions

  • The chocolate protein pancakes work with spelt, oat, or gluten free or white all purpose flour.
  • 1. First whisk all dry ingredients very well in a large measuring cup or bowl.
  • 2. Stir in liquid ingredients except yogurt until just evenly mixed. If you prefer thin pancakes, add more milk to thin out the batter as needed.
  • 3. To achieve a fluffier texture, let the pancake batter sit ten minutes (or cover and refrigerate overnight). Otherwise, proceed with the next step right away.
  • 4. Grease a pancake griddle or nonstick skillet, then turn on the heat to medium.
  • 5. After about a minute, test the pan by adding a droplet of water to the center. If it sizzles, the pan is ready.
  • 6. Ladle small scoops of pancake batter (about 2 tablespoons each) onto the heated surface, leaving room between each. Level the batter with a spoon or spatula to ensure the centers are not taller than the sides. This step helps with even cooking.
  • 7. When the edges begin to look dry, slowly flip each chocolate pancake. Let cook an additional minute or until cooked in the center.
  • 8. Re-grease the skillet or griddle between each batch of pancakes.
  • 9. Serve hot, topped with pure maple syrup or high protein Greek yogurt and mini chocolate chips.
  • 10. Refrigerate or freeze leftovers in a covered container for up to five days. Reheat before enjoying.
  • View Nutrition Facts

Video

Notes

Want even more protein for breakfast? Make Protein Waffles or homemade Blueberry Protein Muffins.
 

Nutrition

Serving: 1serving | Calories: 320kcal | Carbohydrates: 42g | Protein: 36.9g | Fat: 2.2g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.8g | Sodium: 600mg | Potassium: 745mg | Fiber: 9.8g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 255mg | Iron: 4mg