Chocolate Protein Pancakes – (Over 35g of Protein Per Serving!)

These healthy chocolate protein pancakes taste like eating chocolate cake for breakfast. The recipe is filled with nutrition, to fuel your morning and keep you full for hours!

Chocolate Protein Pancakes Stack With Chocolate Syrup

What makes these the best chocolate protein pancakes?

You’ll love the soft fluffy texture and rich dark chocolate taste.
And the pancakes pack in much more protein per serving than similar recipes.
Easy to make, and even easier to eat them all!
Gluten free, dairy free, sugar free, and vegan options are included. You can customize the base to create fun new flavors for the whole family or fit different lifestyles.
Unlike other chocolate protein pancake recipes, this one has no banana, no eggs, no prepackaged pancake mix, and no yogurt required.

Also try this popular Protein Cheesecake

Step by step recipe video

Chocolate Pancake Ingredients With Protein Powder

High protein chocolate pancake ingredients

Cocoa powder – Use high quality cocoa powder for the deepest, most chocolatey flavor. Dutch cocoa is my preference because it gives you a chocolate brownie taste, but unsweetened cocoa powder works too.

Chocolate protein powder – To ensure a good result, go with a protein powder that you already know you enjoy. Feel free to choose from soy, pea, casein, egg white, pumpkin seed, or whey protein powder. Or try out other flavors like chocolate peanut butter, mocha, peppermint, or cookies and cream.

Flour – I recommend one of the following: whole grain spelt flour, oat flour, or white or gluten free all purpose flour. Do not use low carb almond flour or coconut flour, because the pancakes may fall apart or turn out dry.

Milk of choice – Choose any milk in your refrigerator. Some milks like skim or soy milk contain more protein, while almond milk is lower calorie and coconut milk adds richness. If you have no milk on hand, it is fine to substitute water or experiment with other liquids.

Sweetener – Use your favorite all purpose granulated or liquid sweetener, such as sugar, honey, or erythritol or stevia for pancakes with no sugar added. Pure maple syrup is my personal preference here.

Oil or banana – Add coconut oil or vegetable oil, or swap it for softened peanut butter to make oil free pancakes. For a fat free option, add an equal amount of mashed banana, applesauce, or pumpkin puree instead.

Optional yogurt – For even higher protein pancakes, top each with plain or flavored Greek yogurt. Or choose another protein source, like cottage cheese, walnuts, or almond butter.

Other ingredients – The recipe also calls for baking powder, baking soda, salt, apple cider vinegar, an egg or eggless replacement, and pure vanilla extract to compliment the cocoa flavor. Stir in a pinch of ground cinnamon or instant coffee if desired.

While the protein powder is out, whip up a batch of Protein Brownies

How to make chocolate protein pancakes

Start by whisking the flour, cocoa powder, salt, baking powder, baking soda, and chocolate protein powder very well in a large measuring cup or bowl.
Stir in the milk of choice, fat source or fruit, sweetener, apple cider vinegar, optional egg, and pure vanilla extract to form a pancake batter. If the mixture is too thick and you want thinner pancakes, slowly add more milk or another liquid to thin it out.
To yield fluffier pancakes, let the batter sit about ten minutes, or cover and refrigerate overnight. Or you may proceed straight away to the next step.
Grease a pancake griddle or a nonstick skillet with oil or spray. Turn the heat to medium.
Wait a minute or so, then test the pan by dropping a few drops of water into the center of the pan. If the water sizzles, the pan is ready for cooking.
Ladle small scoops of batter about two tablespoons each onto the heated skillet. Leave room between each pancake, and use a spoon to level the batter if needed. This will help the cakes to cook evenly.
Once the edges begin to look dry, carefully flip with a pancake turner or spatula. Heat an additional minute or until centers are cooked.
Re-grease the pan between batches of pancakes to avoid sticking.
Serve hot, topped with a scoop of yogurt, chocolate syrup, and mini chocolate chips. Or garnish with fresh fruit, maple syrup, and butter or a drizzle of peanut butter.
Store leftovers in a covered container in the refrigerator for up to five days, and reheat on the stove top or in the microwave before enjoying. You may also freeze leftover pancakes.

Readers also love this high protein Oatmeal Smoothie

Katie’s tips for fluffy pancakes

Do not overmix. Stirring the batter until just evenly mixed prevents it from developing too much gluten. It also keeps intact the air bubbles that produce light pancakes. Stir by hand with a spoon or spatula and do not use a blender. You want a lumpy batter for the best final product.

Follow the recipe. Adding or omitting ingredients, or choosing a flour not mentioned as an option in the recipe may change the outcome. It’s always a good idea to follow a recipe to the letter the first time before making any substitutions or changes.

Check your baking powder. Before beginning, make sure all ingredients are fresh. Expired baking powder and baking soda lose their leavening power and may turn out pancakes that never rise or fall flat soon after cooking.

Let the batter sit. This step is optional, but I’ve found that giving the mix a few minutes to rest will allow the leaveners time to fully activate and give you a better structure overall.

Cook fewer pancakes first. In general when cooking pancakes, the first batch often comes out thinner than subsequent batches. Be sure the pan is hot before adding homemade pancake mix, and consider cooking just one or two pancakes in the initial batch if time permits.

Fluffy Chocolate Protein Pancakes (Egg Free, Dairy Free)

The chocolate protein pancakes work with spelt, oat, or gluten free or white all purpose flour.
1. First whisk all dry ingredients very well in a large measuring cup or bowl.
2. Stir in liquid ingredients except yogurt until just evenly mixed. If you prefer thin pancakes, add more milk to thin out the batter as needed.
3. To achieve a fluffier texture, let the pancake batter sit ten minutes (or cover and refrigerate overnight). Otherwise, proceed with the next step right away.
4. Grease a pancake griddle or nonstick skillet, then turn on the heat to medium.
5. After about a minute, test the pan by adding a droplet of water to the center. If it sizzles, the pan is ready.
6. Ladle small scoops of pancake batter (about 2 tablespoons each) onto the heated surface, leaving room between each. Level the batter with a spoon or spatula to ensure the centers are not taller than the sides. This step helps with even cooking.
7. When the edges begin to look dry, slowly flip each chocolate pancake. Let cook an additional minute or until cooked in the center.
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. Refrigerate or freeze leftovers in a covered container for up to five days. Reheat before enjoying.