Description
Delicious and fluffy Chocolate Protein Pancakes made with a blend of flour, chocolate protein powder, cocoa, and simple pantry ingredients. Perfect for a nutritious breakfast or post-workout meal, these pancakes are easy to customize with your choice of milk and add-ins like Greek yogurt or mashed banana. Ready in just 20 minutes, they offer a rich chocolate flavor with a protein boost to keep you energized throughout the day.
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 (30g) or sweetener of choice
- 1 tbsp oil (12g) or peanut butter or mashed banana
- 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 (170g) (optional)
Instructions
- Prepare dry ingredients: In a large measuring cup or bowl, whisk together all the dry ingredients—flour, chocolate protein powder, cocoa powder, baking powder, salt, and baking soda—until evenly distributed.
- Mix wet ingredients: Stir in all the liquid ingredients except the Greek yogurt: milk, maple syrup, oil, egg, vanilla extract, and apple cider vinegar. Mix just until combined; if you prefer thinner pancakes, add a bit more milk.
- Rest the batter: For fluffier pancakes, let the batter rest for 10 minutes at room temperature or cover and refrigerate overnight. This step is optional but recommended for best texture.
- Heat the pan: Grease a nonstick skillet or pancake griddle lightly with oil, then set the heat to medium. After about a minute, test the temperature by flicking a droplet of water onto the surface; if it sizzles, the pan is ready.
- Cook the pancakes: Using a ladle, pour approximately 2 tablespoons of batter per pancake onto the heated pan, spacing them apart. Use a spoon or spatula to level the batter so the center is not thicker than the edges, ensuring even cooking.
- Flip pancakes: When the edges start to look dry and bubbles form on the surface, carefully flip each pancake. Cook for another minute or until the center is fully cooked and the pancake springs back when touched.
- Repeat batches: Re-grease the skillet or griddle between batches as needed and continue cooking until all batter is used.
- Serve: Serve the pancakes hot, topped with pure maple syrup, high-protein Greek yogurt, and optionally mini chocolate chips for extra indulgence.
- Store leftovers: Refrigerate or freeze any leftover pancakes in a covered container for up to five days. Reheat before enjoying.
Notes
- Flour options include spelt, oat, gluten-free, or white all-purpose flour depending on dietary needs.
- To make vegan pancakes, substitute the egg with mashed banana or applesauce and use dairy-free milk and yogurt alternatives.
- Adjust milk quantity to achieve desired batter thickness; thinner batter will produce thinner pancakes.
- Letting the batter rest improves fluffiness but is optional if short on time.
- Re-greasing the pan between batches prevents sticking and promotes even cooking.
- Store leftovers properly to maintain freshness and reheat gently to avoid drying out.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
