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A stack of chocolate protein pancakes on a plate with fresh strawberries, chocolate chips, and maple syrup on top.

Chocolate Protein Pancakes

Author: Stephanie Kay

With 15 grams of protein per serving, these chocolate protein pancakes are a great way to start the day. Serve them with yogurt and berries for an extra boost of protein and fiber.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 10 pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
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Ingredients

Instructions

  1. In a medium bowl, add the flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
  2. In a large bowl, add the yogurt, protein powder, cocoa powder, sugar (optional), egg, vanilla extract, and milk and whisk until smooth and well combined.
  3. Add the flour mixture to the wet ingredients and gently fold together until well incorporated.  If your batter is too thick, add a bit more milk, the exact amount of milk required will vary a little by protein powder brand. The batter should be thick and creamy, it’s ok if it still has some lumps in it. 
  4. Preheat a griddle or pan to medium heat and melt a knob of butter onto it. Pour ¼ cup of batter onto the griddle or pan, spreading it out gently into a round shape with the back of your measuring cup. Cook until the pancake is lightly bubbling on top, then flip and cook for an additional 1-2 minutes until golden brown.
  5. Continue this process until all of the batter has been used. You can store the cooked pancakes in the oven at 200°F to keep them warm.
  6. Once cooked, serve the pancakes immediately with maple syrup, fresh fruit, or toppings of your choice. Any leftovers can be stored in the fridge for up to 7 days or in the freezer for up to 3 months.

Notes

*The sugar is optional. It will make your pancakes a little sweeter, however, it is not required for the recipe.

Nutrition

Find it online: https://kaynutrition.com/chocolate-protein-pancakes/