Nutrition

Chocolate Protein Pancakes – (35+ grams of protein per serving!)

These healthy chocolate protein pancakes taste like eating chocolate cake for breakfast. The recipes are packed with nutrients to give you energy in the morning and keep you full for hours!

Chocolate Protein Pancake Stack with Chocolate Syrup

What makes these the best chocolate protein pancakes?

You’ll love the soft, fluffy texture and rich dark chocolate flavor.
And there are pancakes in it. many more Protein per serving than similar recipes
It’s easy to make and even easier to eat!
Gluten-free, dairy-free, sugar-free, and vegan options are included. Create fun new flavors for the whole family to enjoy or customize bases to suit different lifestyles.
Unlike other chocolate protein pancake recipes, this recipe requires no bananas, no eggs, no pre-packaged pancake mix, and no yogurt.

Try the popular protein cheesecake

Step-by-step recipe video

Ingredients for Chocolate Pancakes with Protein Powder

High Protein Chocolate Pancake Ingredients

Cocoa Powder – For the deepest, most chocolatey flavor, use high-quality cocoa powder. Dutch cocoa is my preference because it gives it a chocolate brownie flavor, but unsweetened cocoa powder also works.

Chocolate Protein Powder – For best results, use the protein powder you already enjoy. Feel free to choose from soy, pea, casein, egg white, pumpkin seed or whey protein powders. Or try other flavors like Chocolate Peanut Butter, Mocha, Peppermint, and Cookies & Cream.

flour – I recommend either whole grain spelled flour, oat flour, white or gluten-free all-purpose flour. Do not use low-carb almond flour or coconut flour. Pancakes may crumble or become dry.

Milk of choice – Choose milk from the refrigerator. Some milks, like skim or soy milk, contain more protein, almond milk is lower in calories, and coconut milk adds richness. If you don’t have milk on hand, you can substitute water or experiment with other liquids.

Sweetener – Use your favorite all-purpose granular or liquid sweetener, such as sugar, honey, erythritol, or for no-sugar pancakes, stevia. I personally prefer pure maple syrup here.

Oil or banana – Make oil-free pancakes by adding coconut oil or vegetable oil, or switching to smooth peanut butter. For a fat-free option, add equal amounts of mashed banana, applesauce, or pumpkin puree.

Optional yogurt – If you want your pancakes higher in protein, try topping them with plain or flavored Greek yogurt. Or choose other sources of protein, such as cottage cheese, walnuts, or almond butter.

Other Ingredients – The recipe also calls for baking powder, baking soda, salt, apple cider vinegar, eggs or egg-free substitute, and pure vanilla extract to complement the cocoa flavor. If desired, mix in a little cinnamon or instant coffee.

While the protein powder is brewing, whip up the protein brownies, batch by batch.

How to Make Chocolate Protein Pancakes

Start by whisking together the flour, cocoa powder, salt, baking powder, baking soda, and chocolate protein powder in a large measuring cup or bowl.
Mix together the milk, fat source or fruit of your choice, sweetener, apple cider vinegar, eggs (optional), and pure vanilla extract to form pancake batter. If the mixture is too thick and you want thinner pancakes, slowly add milk or other liquid to thin it out.
For fluffier pancakes, let the batter sit for about 10 minutes, or cover and refrigerate overnight. Or you can just move on to the next step.
Coat a pancake griddle or nonstick skillet with oil or spray. Turn the heat to medium.
Wait a minute, then test the pan by placing a few drops of water in the center of the pan. When the water sizzles, the pan is ready to cook.
Place a small ladleful of batter, about 2 tablespoons into each heated skillet. Leave space between each pancake and use a spoon to level the batter if necessary. This will help the cake cook evenly.
When the edges begin to dry, carefully turn them over with a pancake turner or spatula. Heat for 1 more minute or until center is cooked through.
Re-grease the pan between batches of pancakes to prevent sticking.
Serve hot, topped with yogurt, chocolate syrup and mini chocolate chips. Or garnish with fresh fruit, maple syrup, butter, or peanut butter.
Store leftovers in a covered container in the refrigerator for up to 5 days and reheat on the stovetop or in the microwave before eating. You can also freeze leftover pancakes.

Our readers also love this high-protein oatmeal smoothie.

Katie’s Tips for Fluffy Pancakes

Do not overmix. Stirring the dough until evenly mixed will help prevent too much gluten from forming. It also retains the air bubbles that create light pancakes. Do not use a blender, but stir by hand with a spoon or spatula. For the best final product, you want a lumpy dough.

Follow the recipe. Results may vary if you add or omit ingredients or choose flour not mentioned as an option in the recipe. It’s always a good idea to follow a recipe literally at first before making any substitutions or changes.

Check out the baking powder. Before you start, make sure all your ingredients are fresh. Baking powder and baking soda that have passed their expiration date may lose their leavening power, resulting in pancakes that do not rise immediately after cooking or become flat.

Let the dough sit. This step is optional, but I’ve found that giving the mix a few minutes to rest gives the leavening agent time to fully activate and results in a better structure overall.

First, cook fewer pancakes. Typically, when you cook pancakes, the first batch often comes out thinner than the next batch. Make sure the pan is hot before adding the homemade pancake mix, and if time allows, consider cooking just one or two pancakes from the initial batch.

Fluffy Chocolate Protein Pancakes (Egg Free, Dairy Free)

Chocolate protein pancakes are made with spelled flour, oats, gluten-free, or white all-purpose flour.
1. First, mix all dry ingredients in a large measuring cup or bowl.
2. Add liquid ingredients except yogurt and mix until evenly mixed. If you prefer thinner pancakes, add more milk as needed to thin the batter.
3. For a softer texture, let the pancake batter sit for 10 minutes (or cover and refrigerate overnight). Otherwise, proceed directly to the next step.
4. Grease a pancake griddle or non-stick skillet and turn the heat to medium.
5. After about a minute, test the pan by placing a drop of water in the center of the pan. When it sizzles, the pan is ready.
6. Place small ladlefuls of pancake batter (about 2 tablespoons each) on the heated surface, leaving space between batters. Level the dough with a spoon or spatula so that the center is no higher than the sides. This step helps ensure even cooking.
7. When the edges start to dry, slowly flip the chocolate pancake over. Cook for another minute or until the center is cooked.
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. Store leftovers in a covered container and refrigerate or freeze for up to 5 days. Reheat before enjoying.