A delicious and nutritious twist in a classic breakfast recipe. These chocolate protein pancakes are perfect for those who want to start their day with a boost of protein to stay full and fueled.
The rich, chocolatey flavor makes them a fun and indulgent treat while the protein helps maintain your energy throughout the morning. Whether you’re a chocolate lover like myself or just looking for a healthier breakfast, these protein chocolate pancakes will surely be a hit.
The struggle to find both healthy breakfasts and something that everyone will at in the morning is a real thing for moms.
These chocolate protein pancakes are a tasty way to sneak some extra protein into your diet while satisfying your sweet tooth!
Not only that, but you can make them as simple or as indulgent as you want based on the toppings (hello chocolate syrup!).
As a Certified Nutrition Coach, these protein chocolate pancakes are ones that moms can feel good about.
They’re simple to make, rich, delicious, and a great way to stay energized.
Psst. Need some energy? Check out this free 4-day energizing meal plan!
You’ll love this recipe because:
- They’re dairy-free and gluten-free
- The chocolate pancakes have 20 grams of protein
- Kids love this recipe
Learn more about the benefits of a high protein diet.
Ingredients You’ll Need
Vegan chocolate protein powder: these chocolate protein pancakes do need a vegan protein powder. This is because vegan protein powder absorbs more liquid than whey protein which holds to thicken the pancakes. Learn more about choosing a protein powder for your goals.
Cacao powder: learn the difference between cacao powder and cocoa powder and know that with cacao, you’re not only adding some extra chocolate flavor but also a dose of antioxidants and magnesium.
Baking powder: flat pancakes are no fun, don’t overlook this!
Gluten-free 1:1 baking flour: not to be confused with all-purpose flour, we use Bob’s Red Mills to make sure they’re perfect every time.
Egg: this does help bind the pancakes together so that they don’t crumble. I haven’t tried an egg replacement.
Chocolate chips: try to use mini chocolate chips as they distribute better throughout the batter.
Dairy-free yogurt: any dairy-free yogurt should work but we use coconut yogurt the most. This helps the protein chocolate pancakes stay fluffy and not dense.
Almond milk: any dairy-free milk will work here. Opt for unsweetened if you can as the extra sugar just isn’t needed. We use homemade hemp milk the most.
Maple syrup: adding just a hint of sweetness to the protein pancakes taste
How To Make Them
- Grease a pan and heat it over medium.
- Meanwhile, combine all the ingredients in a bowl adding the almond milk in the last.
- Mix well until no clumps remain.
- Portion the batter into the pan using pancake molds.
- Cover and cook for 5-8 minutes or until golden on the bottom. Flip.
- Recover and cook until cooked through (about 4 minutes).
- Remove from the pan, top with your favorites and enjoy!
Step By Step Photos
Important Tips To Make Them
The kind of protein matters and will affect the taste and texture of the pancakes.
If you can’t portion all of the batter into the pan at once, you’ll want to add 1 more tbs of almond milk to the second batch of batter. The batter thickens like crazy while it sits so without the milk your pancakes will be super dense.
You can store leftover pancakes in the fridge in a container. They work well for meal prep as you can pop them into the toaster for a minute or so the next day to heat them (or into a pan on low and covered).
I haven’t tried freezing them yet but if you do make sure to separate them between pieces of parchment paper.
Topping Your Chocolate Protein Pancakes
Make these pancakes are sinfully indulgent or simple as you wish! When we go “all out” some of our favorite toppings are:
- Dairy-free chocolate ganache (homemade chocolate sauce!)
- Whole30 whipped cream
- Toasted pecans
- Any and all fruit
- Maple syrup (obviously)
- Dairy-free caramel sauce (when we have it on hand)
Which Protein Powder To Choose
These chocolate protein powder pancakes were made with Genuine Health’s Chocolate Protein powder.
But vanilla protein powder would work too (just wouldn't be "double chocolate").
You do need pea protein powder to make these protein pancakes work.
This is because pea protein is what absorbs liquid in recipes (learn more about choosing protein powder for your goals).
So, unfortunately, you cannot sub in whey protein as otherwise there is no “binder”.
Genuine Health’s Fermented Vegan Protein Powder is one of my favorites because it helps you truly fuel.
Made with 20 grams of plant-based protein, this vegan powder is dairy-free, gluten-free, non-GMO, and certified organic.
But my personal favorite is that this protein is fermented. This normally meals a little less "protein powder bloat" because it helps break down the grains, nuts, and legumes.
This protein powder literally gives you the best of both worlds.
Shop the Genuine Health Store on Amazon.
Frequently Asked Questions
Like anything else, the quality of the ingredients matters. So long as the protein powder you choose is a healthy blend, these chocolate protein pancakes will be too. Protein is the best way to break a fast and provide your body with the fuel it needs to kick off the day.
Vegan protein powders can cause pancakes to become somewhat dry. However, there are a few ways to get around this!
First, choose a protein powder that blends well. This is why I opt for Genuine Health Fermented protein. When adding vegan protein powder to healthy chocolate pancakes, it works best if you add some banana, applesauce, or yogurt to the mixture. This helps keep them light and fluffy instead of dry and dense.
Other Protein Powder Breakfast Recipes Youll Love
High Protein Chocolate Pancakes
Video
Ingredients
- ⅓ cup Chocolate vegan protein powder
- 2 tbs Cacao powder
- 1 teaspoon baking powder
- ¼ cup 1:1 Gluten-free baking flour
- 1 egg
- 2 tbs Mini chocolate chips
- ¾ cup Almond milk
- 1 tbs Dairy-free yogurt
- 1 tbs Maple syrup
Instructions
- Grease a pan and heat it over medium.
- Meanwhile, combine all the ingredients in a bowl adding the almond milk in last.
- Mix well until no clumps remain.
- Portion the batter into the pan using pancake molds.
- Cover and cook for 5-8 minutes or until golden on the bottom. Flip.
- Recover and cook until cooked through (about 4 minutes).
- Remove the protein pancakes from the pan, top them with your favorites, and enjoy!
Notes
- The kind of protein matters and will affect the taste and texture of the pancakes.
- If you can’t portion all of the batter into the pan at once, you’ll want to add 1 more tbs of almond milk to the second batch of better. The batter thickens like crazy while it sits so without the milk your pancakes will be super dense.
- You can store leftover pancakes in the fridge in a container. They work well for meal prep as you can pop them into the toasted for a minute or so the next day to heat them.
- I haven’t tried freezing them yet but if you do make sure to separate them between pieces of parchment paper.
- Makes 6 pancakes with each serving being three.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Lindsey says
So first off, YUM! Second, I had no idea there was a difference between cocoa powder and cacao powder! I made these pancakes every day this weekend! I know, I know...moderation. I just couldn't help myself!
fitasamamabear says
Haha moderation and chocolate don't belong together 😉
Janice says
Yesterday, I whipped up a batch of these chocolate protein pancakes, and they were an absolute hit with my family! Not only are they healthy, but they also offer a delightful twist to the traditional pancake recipes I've tried in the past. I would definitely save this recipe for future use!
fitasamamabear says
Happy the fam liked them, that's always the best!
Jane says
These look like a delicious way to start the day! The chocolatey goodness is going to wake you up and keep you going until lunch.
fitasamamabear says
Right?1 Chocolate is always a win lol
Jessica says
I've always been a sucker for desserts for breakfast. I am in love with this recipe because it's the best of both worlds! I get what my inner child wants, plus some actual nutrition to carry me over until lunch.
fitasamamabear says
Haah you and me both dessert for breakfast is my jam!
Giangi Townsend says
We really enjoyed your chocolate protein pancakes. rich in flavor and you were right about the thickening batter, thank you for our suggestions and advice, they sure came on handy.
fitasamamabear says
They're a tasty way to kick off the day!