Description
Delicious and fluffy Chocolate Protein Pancakes that are quick to prepare and packed with protein, perfect for a nutritious breakfast or post-workout meal. This recipe uses simple ingredients like flour, chocolate protein powder, cocoa, and Greek yogurt, and can be adapted for dietary preferences such as keto, gluten-free, or dairy-free alternatives.
Ingredients
Scale
Dry Ingredients
- 1 cup flour (120g) (or try these Keto Pancakes)
- 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
- Mix Dry Ingredients: Whisk all dry ingredients thoroughly in a large measuring cup or bowl to ensure even distribution of the leavening agents and cocoa powder.
- Add Wet Ingredients: Stir in the liquid ingredients except the Greek yogurt until the batter is just combined. For thinner pancakes, adjust the consistency by adding more milk as needed.
- Rest Batter: For fluffier pancakes, let the batter rest for 10 minutes at room temperature or cover and refrigerate overnight. If pressed for time, proceed immediately to cooking.
- Prepare Cooking Surface: Grease a pancake griddle or nonstick skillet with oil or butter and heat over medium heat. Test readiness by sprinkling a droplet of water; if it sizzles, the pan is ready.
- Cook Pancakes: Spoon approximately 2 tablespoons of batter per pancake onto the hot griddle, spacing them apart. Level the batter with a spoon or spatula so the center is not thicker than the edges for even cooking.
- Flip When Ready: When the edges start to look dry and bubbles form on the surface, gently flip each pancake. Cook for an additional minute or until the centers are fully cooked.
- Maintain Pan Temperature: Re-grease the pan between batches to prevent sticking and ensure pancakes cook evenly.
- Serve: Serve hot topped with pure maple syrup, high protein Greek yogurt, and optionally, mini chocolate chips for added texture and flavor.
- Store Leftovers: Refrigerate or freeze leftover pancakes in a covered container for up to five days. Reheat gently before serving to enjoy fresh texture and taste.
Notes
- This recipe works well with spelt, oat, gluten-free, or white all-purpose flour.
- Maple syrup can be substituted with any preferred sweetener.
- For a vegan option, substitute the egg with mashed banana or applesauce and use dairy-free milk and yogurt alternatives.
- Resting the batter enhances fluffiness but is optional for quick preparation.
- Adjust milk quantity to achieve desired pancake thickness.
- Use a nonstick skillet or griddle for best results and to prevent sticking.
- Leftover pancakes freeze well and make for quick breakfasts.
