Description
Delicious and fluffy Chocolate Protein Pancakes made with a blend of flour, chocolate protein powder, and cocoa for a rich flavor. Perfect for a healthy breakfast or post-workout meal, these pancakes are easy to make, customizable with different flours, and can be topped with maple syrup or Greek yogurt for extra protein.
Ingredients
Scale
Dry Ingredients
- 1 cup flour (120g) (spelt, oat, gluten free, or white 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 or sweetener of choice (30g)
- 1 tbsp oil or peanut butter or mashed banana (12g)
- 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 (optional) (170g)
Instructions
- Mix Dry Ingredients: Whisk all dry ingredients thoroughly in a large measuring cup or bowl to ensure even distribution of baking powder, salt, cocoa, and protein powder.
- Combine Wet Ingredients: Stir in all liquid ingredients except the Greek yogurt until the batter is evenly mixed. Add extra milk if a thinner batter is preferred.
- Rest the Batter: For fluffier pancakes, let the batter rest for 10 minutes at room temperature or cover and refrigerate overnight; otherwise proceed immediately.
- Prepare Cooking Surface: Grease a pancake griddle or nonstick skillet and heat over medium heat.
- Test Heat: After about one minute, sprinkle a drop of water on the pan—if it sizzles, the pan is at the right temperature.
- Cook Pancakes: Pour small 2-tablespoon scoops of batter onto the pan spaced apart. Level the batter with a spoon or spatula to ensure even cooking.
- Flip Pancakes: When edges look dry and bubbles appear, flip pancakes carefully and cook for another minute until centers are cooked through.
- Repeat Cooking Process: Re-grease the pan between batches to prevent sticking and continue cooking the remaining batter.
- Serve: Serve pancakes hot, topped with pure maple syrup or high protein Greek yogurt and mini chocolate chips if desired.
- Store Leftovers: Refrigerate or freeze cooked pancakes in a covered container for up to five days and reheat before serving.
Notes
- You can substitute the flour with spelt, oat, gluten free, or white all-purpose flour according to dietary preference.
- Use mashed banana or applesauce as an egg substitute to make the recipe vegan-friendly.
- Adjust milk quantity to modify batter thickness for thinner or thicker pancakes.
- Letting the batter rest improves fluffiness but is optional if short on time.
- Re-grease the skillet between batches to avoid sticking and ensure even cooking.
- Store leftovers properly to maintain freshness and ease of reheating.
