Description
Delicious and fluffy chocolate protein pancakes packed with chocolate flavor and protein powder, perfect for a healthy and energizing breakfast. These pancakes are made with versatile ingredients and can be customized to suit dietary preferences. Enjoy them plain or topped with maple syrup, Greek yogurt, or your favorite toppings.
Ingredients
Scale
Dry Ingredients
- 1 cup flour (120g) (can use spelt, oat, gluten free, or white all purpose)
- 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
- Combine dry ingredients: Whisk all dry ingredients thoroughly in a large measuring cup or bowl to ensure even distribution of baking powder, cocoa, protein powder, and salt.
- Add wet ingredients except yogurt: Stir in the milk, maple syrup, oil, egg, vanilla extract, and apple cider vinegar into the dry ingredients until just combined. If you want thinner pancakes, add extra milk to reach desired consistency.
- Rest batter for fluffiness: Let the pancake batter sit for 10 minutes at room temperature or cover and refrigerate overnight to allow baking powder to activate and produce fluffier pancakes. If short on time, proceed immediately.
- Preheat pan or griddle: Lightly grease a pancake griddle or nonstick skillet and heat over medium heat. Test readiness by flicking water droplets onto the surface; if they sizzle, the pan is hot enough.
- Cook pancakes: Spoon small scoops (~2 tablespoons each) of batter onto the pan, spacing them apart. Spread the batter slightly so the center is level with the edges for even cooking.
- Flip pancakes carefully: When edges start to dry and bubbles appear, gently flip each pancake. Cook an additional minute or until the pancake is cooked through in the center.
- Re-grease pan as needed: Apply more oil or butter between batches to prevent sticking and maintain a good cooking surface.
- Serve warm: Enjoy hot topped with pure maple syrup, high-protein Greek yogurt, mini chocolate chips, or your favorite toppings.
- Store leftovers: Refrigerate or freeze any leftovers in a covered container for up to five days, reheating before serving.
Notes
- You can substitute white all-purpose flour with spelt, oat, or gluten-free flour.
- For vegan or egg-free options, replace the egg with 1/4 cup mashed banana or applesauce.
- Using apple cider vinegar helps activate the baking soda for better rising.
- Letting the batter rest improves fluffiness but can be skipped for quicker preparation.
- Adjust milk quantity to achieve desired batter thickness.
- Optional Greek yogurt can be mixed into batter or used as a topping for extra protein.
- Re-grease the pan between batches for best results and to prevent sticking.
- Store leftovers properly to keep pancakes fresh and tasty.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
