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A stack of chocolate protein pancakes on a plate topped with sliced strawberries and a bite on a fork.
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Chocolate Protein Pancakes

Chocolate Protein Pancakes are one of my all-time favorite breakfasts. They feel like dessert but they’re actually healthy chocolate pancakes that will keep you full for hours! This recipe combines flour, protein powder, and cacao powder for the perfect fluffy texture and chocolatey flavor.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 -11 pancakes
Calories 238kcal

Ingredients

Pancakes

  • 2 cups all-purpose flour
  • ½ cup protein powder
  • ¼ cup + 2 tablespoons cacao powder
  • ½ teaspoon salt
  • 1 ½ tablespoons baking powder
  • 2 cups soy milk unsweetened
  • ¼ cup sugar
  • 2 flax eggs ½ cup water + 2 tablespoons flax or regular eggs
  • 1 ½ teaspoon vanilla extract
  • 2 tablespoons coconut oil
  • ½ cup dark chocolate chips optional
  • Cooking spray or oil for cooking

Toppings to serve

  • Chocolate chips or cacao nibs
  • Sliced bananas and/or strawberries
  • Nuts
  • Whipped cream
  • Pancake syrup

Instructions

  • Combine flour, protein powder, cacao powder, salt, and baking powder in a medium bowl. Whisk together. If protein powder and cocoa powder are lumpy I suggest sifting all the dry ingredients.
    2 cups all-purpose flour, ½ cup protein powder, ¼ cup + 2 tablespoons cacao powder, ½ teaspoon salt, 1 ½ tablespoons baking powder
  • Combine milk, flax eggs, sugar, vanilla and oil to bowl. Gently whisk to combine.
    2 cups soy milk, ¼ cup sugar, 2 flax eggs, 1 ½ teaspoon vanilla extract, 2 tablespoons coconut oil
  • Add dry ingredients to bowl with wet ingredients and mix just until smooth. Fold in the chocolate chips if you’re using them. Let pancake batter sit for ten minutes. The batter will be very thick.
    ½ cup dark chocolate chips
  • Heat up a non-stick pan over medium-low heat. When hot, spray the pan with non-stick spray or lightly brush with oil.
    Cooking spray or oil
  • Add a ⅓ cup batter to pan. Cook on one side until bubbles disappear and the edges begin to look dry. Flip over pancakes and cook another 2-3 minutes or center is cooked through.
  • Serve up pancakes with your favorite toppings.
    Chocolate chips or cacao nibs, Sliced bananas and/or strawberries, Nuts, Whipped cream, Pancake syrup

Notes

  • Make sure the pan is hot: Warm up your pan before you add the batter. Otherwise the pancakes can sit in the oil for too long and won't turn out as fluffy.
  • Be patient when flipping: So that the pancakes hold, wait until they are cooked on the first side. It's tempting to flip too soon, but then they could fall apart. Also try to only flip these once so they hold their form and don’t crumble.
  • Use an electric griddle: The electric griddle gives even heat and more space to work with. This is especially helpful if you’re serving a large crowd and want to have the pancakes all come out ready at the same time.

Nutrition

Calories: 238kcal | Carbohydrates: 34g | Protein: 10g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 155mg | Potassium: 398mg | Fiber: 3g | Sugar: 9g | Vitamin A: 116IU | Vitamin C: 0.1mg | Calcium: 195mg | Iron: 3mg