Description
These Chocolate Protein Pancakes are a delicious and nutritious twist on classic pancakes, perfect for a high-protein breakfast or snack. Made with chocolate protein powder, cocoa, and wholesome ingredients, they offer a rich chocolate flavor while keeping things healthy and satisfying. Easily adaptable with gluten-free or alternative flours and dairy-free options, they’re fluffy, moist, and ideal for anyone looking to boost protein intake without sacrificing taste.
Ingredients
Scale
Dry Ingredients
- 1 cup flour (120g) (can use spelt, oat, gluten free, or all-purpose flour)
- 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
Wet Ingredients
- 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
- Mix dry ingredients: In a large measuring cup or bowl, whisk together all the dry ingredients—flour, chocolate protein powder, cocoa powder, baking powder, baking soda, and salt—until well combined.
- Add wet ingredients: Stir in the milk, maple syrup, oil, egg, vanilla extract, and apple cider vinegar into the dry mixture until just evenly combined. Avoid overmixing. For thinner batter, add a splash more milk as needed.
- Rest the batter (optional): For fluffier pancakes, allow the batter to sit for 10 minutes at room temperature or cover and refrigerate overnight. If short on time, proceed to cooking immediately.
- Prepare the cooking surface: Lightly grease a nonstick skillet or pancake griddle and heat it over medium heat. To check if the pan is ready, sprinkle a drop of water on the surface—it should sizzle upon contact.
- Cook the pancakes: Using a ladle or spoon, pour small scoops (about 2 tablespoons) of batter onto the hot griddle, spacing them apart. Level the tops with a spoon or spatula to ensure even thickness for uniform cooking.
- Flip pancakes: When the edges start looking dry and bubbles appear on the surface, carefully flip each pancake. Cook for an additional minute or until cooked through the center.
- Repeat and serve: Grease the skillet between batches to prevent sticking. Serve pancakes hot with toppings like pure maple syrup, Greek yogurt, or mini chocolate chips.
- Store leftovers: Refrigerate or freeze any extra pancakes in a covered container for up to five days. Reheat before serving.
Notes
- You can substitute the flour with spelt, oat, gluten free, or white all-purpose flour based on dietary needs.
- For vegan or egg-free option, replace egg with mashed banana or applesauce.
- Adjust milk quantity to change batter thickness depending on your pancake texture preference.
- Letting the batter rest improves fluffiness, but this step can be skipped if pressed for time.
- Use a nonstick pan and re-grease between batches to prevent sticking and ensure even cooking.
- These pancakes freeze well; thaw and reheat gently for a quick protein-packed breakfast.
