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Chocolate Protein Pancakes

Delicious Chocolate Protein Pancakes for a Healthy Start

These Chocolate Protein Pancakes are a nourishing, protein-packed breakfast option, perfect for a healthy start to your day.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 2 pancakes
Course: Breakfast
Cuisine: Healthy
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancake Batter
  • 1 cup whole grain spelt flour or oat flour Use certified gluten-free flour for a gluten-free option.
  • 1 scoop chocolate protein powder Any chocolate-flavored protein powder can be used.
  • 2 tablespoons unsweetened cocoa powder Opt for high-quality Dutch cocoa for the best results.
  • 1 tablespoon baking powder Ensure it's fresh for optimal rise.
  • 1/2 teaspoon salt Balances the sweetness.
  • 1/2 teaspoon baking soda Adds lightness to the texture.
  • 1 cup milk of choice Dairy or dairy-free alternatives can be used.
  • 1/4 cup pure maple syrup Honey can serve as a substitute if desired.
  • 1 tablespoon oil or mashed banana Coconut oil or vegetable oil can be used.
  • 1 large egg or egg replacement Use 1/4 cup applesauce for a vegan option.
  • 1 teaspoon pure vanilla extract Enriches the flavor.
  • 1 tablespoon apple cider vinegar Reacts with baking soda for fluffiness.
  • 1/2 cup Greek yogurt (optional) Stir in for an extra protein boost.

Equipment

  • Mixing Bowl
  • whisk
  • Nonstick skillet
  • measuring cup

Method
 

Cooking Instructions
  1. In a large mixing bowl, whisk together the dry ingredients: flour, chocolate protein powder, cocoa powder, baking powder, salt, and baking soda until well blended.
  2. Gradually stir in the wet ingredients: milk, maple syrup, oil (or banana), egg (or applesauce), vanilla extract, and apple cider vinegar. Mix gently until just combined.
  3. Let the batter rest at room temperature for about 10 minutes.
  4. Lightly grease a nonstick skillet and preheat it over medium heat until it sizzles when water is dropped on it.
  5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes until edges dry and bubbles form, then flip and cook an additional 1-2 minutes.
  6. Continue this process until all batter is cooked, lightly greasing the skillet as needed. Serve immediately with toppings of your choice.

Nutrition

Serving: 2pancakesCalories: 300kcalCarbohydrates: 40gProtein: 23gFat: 10gSaturated Fat: 2gCholesterol: 80mgSodium: 300mgPotassium: 300mgFiber: 5gSugar: 10gVitamin A: 500IUCalcium: 200mgIron: 2mg

Notes

Allowing batter to sit for 10 minutes creates fluffier pancakes. Use fresh leaveners for best results and avoid overmixing.

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