Chocolate Protein Pancakes

Are you a chocoholic looking for a healthy way to satisfy your sweet tooth? These Chocolate Protein Pancakes are the perfect healthy breakfast pa, snack, or dessert! Made with wholesome, lean ingredients like eggs, Greek yogurt, and chocolate protein powder, these pancakes are sure to hit! They are packed with flavor and protein and will keep you full for hours and provide the perfect balance of sweet and savory. If you are a chocolate lover looking for delicious chocolate protein pancakes that this recipe is sure to go above your expectations, you can even add fresh berries on the side.

Healthy chocolate pancakes are a great way to sneak in protein to my daughter’s diet as she does not eat a lot of protein, and this recipe has 18 grams of protein. These fluffy pancakes are sure to be a new favorite breakfast! I often serve my daughter fresh fruit with either a waffle or traditional pancakes for breakfast on school mornings as these are quick easy options, and these small pancakes can even travel in the car if needed.

Macro Breakdown & Calories

• Calories: 255
• Carbohydrates: 31 g
• Protein: 18 g
• Fat: 8 g

Chocolate Protein Powder Pancakes Main Ingredients 

Many of these are simple ingredients you probably already have at home or can easily purchase and use in multiple recipes.

Egg

Eggs are a good source of protein and help bind ingredients together. I just used one egg in this recipe, but you can add up to 3 to increase the protein and volume of this recipe. You may just need to incorporate more oat flour as well to get the right consistency. You can substitute flaxseed meals or chia seeds for the eggs if you’re vegan. 

Greek Yogurt

The Greek yogurt in this recipe adds creaminess, moisture, and a lot of protein. You can use any plain yogurt you like – coconut or almond milk yogurt also works great. Opt for sweetened varieties like vanilla or chocolate if you prefer a sweeter flavor.

Maple Syrup

Maple syrup provides natural sweetness to the pancakes and a nice rich flavor (plus, you can’t go wrong with maple syrup in or on pancakes). You can also substitute honey or agave nectar if desired. I also used a teaspoon or so of maple syrup to top my pancakes.  The flavour of maple sugar gives the taste of added sugar in a healthier way.

Milk

The milk helps the pancakes become light and fluffy. You can use any type of milk in this recipe – I went with skim cow’s milk because that was what I had in my fridge, but feel free to use any type of milk you like. 

Chocolate Protein Powder

I used chocolate whey protein powder in the pancake mix, but feel free to use whatever flavor. I personally find whey protein works best when cooking or baking in most recipes. You can also substitute a plant-based protein powder if you’re vegan!

Oat Flour

Oat flour is super high in fiber and provides texture and structure to the pancake mixture. It also helps to absorb excess liquid and makes the pancakes thick and fluffy. You can easily make your own oat flour by grinding oats in a food processor or blender until it forms a fine powder – just be sure to use gluten-free oats if you need this recipe to be gluten-free.

Cocoa Powder

I used unsweetened cocoa powder to give the pancakes a deep chocolate flavor. You can add extra chocolate flavor. and can even substitute Hershey’s or other brands of cocoa powder if desired, but just make sure it is unsweetened, or this recipe will tun out overly sweet.

Baking Soda

The baking soda helps with leavening and gives the pancakes more lift. If you don’t have baking soda, use baking powder or a combination of both in this recipe.

Chocolate Chips

I used semi-sweet chocolate chips to add richness and texture to the pancakes. You can substitute any type of chocolate chips you like, or even nuts, fruit, or other sweet mix-ins if desired. 

Are Protein Pancakes good for you? Are Protein pancakes a healthy breakfast option?

Both Protein Pancakes, and Protein Crepes are great breakfast options as they are quick, easy and nutritious and healthier as they are made with oat flour, egg whites and protein powder instead of all purpose flour, butter and sugar that make traditional pancakes and waffles higher in fat.

If you are looking for a low carb option you may want to check out our Weight Watchers Low Carb Chocolate Muffin Recipe or our healthy Apple Banana Carrot (ABC Muffins) .

How To Make Chocolate Protein Pancakes

Step 1

Start by mixing the egg, Greek yogurt, and maple syrup in a large bowl.

Step 2

Then, gradually add dry ingredients and milk until you reach a batter-like consistency. The type of protein powder you use can affect the consistency, so just add more or less milk as needed. 

Can I just add protein powder to pancake mix? The answer is YES however you want to stir in the milk slowly and stir to avoid it becoming clumpy. Be sure not to overmix or your pancakes will be flat and not fluffy.

Step 3

Then, pour the batter into a greased griddle or pan over medium heat. I like to sprinkle my chocolate chips on top of the batter once it’s in the pan, but it’s okay if you want to mix them in before you pour gently. I used a 1/2 measuring cup to make 4″ rounds. However, you can make them any size you want using tablespoons of batter.

Step 4

Flip once bubbles are on the side of the pancake and the top of the pancakes (about 3 minutes). Cook for another 1-2 minutes. Repeat until all the batter is used up. I made 8 4″ pancakes with this recipe. 

Step 5

Top with any desired toppings (I did some extra chocolate chips and maple syrup and enjoyed!

Customizations 

Increase The Protein

• If you want to increase the protein in this recipe, try adding one or two eggs. You can also incorporate more protein powder or use high protein milk like Fairlife or Orgain High Protein Almond Milk as a whey protein substitute to ensure you have a protein-packed breakfast.

• Depending on your additions, adjust the protein powder, oat flour, milk, or Greek yogurt to get the right consistency.

Make Them Vegan

• If you want to make this recipe vegan, substitute the egg with a flaxseed or chia seed egg. Use almond or coconut yogurt, plant-based milk, and protein for dairy ingredients. 

How To Store & Meal Prep: 

These pancakes are best served fresh, but if you have any leftovers, store them in an airtight container or wrap them up individually and freeze them in a freezer bag for up to 3 months. When ready to eat, simply pop them in the microwave or toaster oven until warm. 

If you’re looking to meal prep with these pancakes, make a double or triple batch and freeze them. Then, next time you can heat them up for a quick and easy breakfast on busy mornings.

Protein Pancakes Recipe Card:

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