Description

Delicious and fluffy Chocolate Protein Pancakes perfect for a satisfying and nutritious breakfast. These pancakes combine flour, chocolate protein powder, and cocoa for a rich chocolate flavor, enhanced by maple syrup and optional Greek yogurt for extra protein and moisture. Easy to prepare on the stovetop, they are customizable with various flour types including spelt, oat, gluten-free, or all-purpose flour.

Ingredients

Scale

Dry Ingredients

1 cup flour (120g) (spelt, oat, gluten-free, or 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 or sweetener of choice (30g)
1 tbsp oil, peanut butter, or mashed banana (12g)
1 large egg or 1/4 cup mashed banana or applesauce
1/2 tsp pure vanilla extract (2g)
1 tsp apple cider vinegar (5g)

Optional

6 oz Greek yogurt or dairy-free alternative (170g)

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Instructions

Mix dry ingredients: Whisk all dry ingredients thoroughly in a large bowl or measuring cup to ensure an even distribution of leavening agents and cocoa powder.
Add wet ingredients: Stir in the milk, maple syrup, oil (or alternative), egg (or substitute), vanilla extract, and apple cider vinegar into the dry mix until just combined. Avoid overmixing to keep pancakes tender. For thinner pancakes, add a bit more milk as needed.
Rest the batter: Let the batter sit for 10 minutes at room temperature to develop fluffiness, or cover and refrigerate overnight for best texture.
Prepare the cooking surface: Grease a nonstick skillet or pancake griddle lightly with oil or cooking spray and heat over medium.
Test temperature: After about a minute, sprinkle a few drops of water on the pan. If it sizzles and evaporates quickly, the pan is ready for cooking.
Cook pancakes: Using a 2-tablespoon scoop, pour batter onto the skillet leaving space between pancakes. Level the batter gently to even out thickness for uniform cooking.
Flip pancakes: When edges are dry and bubbles appear on the surface, carefully flip the pancakes. Cook for another minute or until centers are fully cooked and fluffy.
Repeat and re-grease: Lightly grease the skillet between batches to prevent sticking and ensure golden-brown pancakes.
Serve: Serve the pancakes hot, topped with pure maple syrup, a scoop of high-protein Greek yogurt, and optional mini chocolate chips for extra indulgence.
Store leftovers: Refrigerate or freeze any leftovers in a covered container for up to five days. Reheat gently before serving.

Notes

You can substitute flour with gluten-free, oat, or spelt flour as preferred.
For vegan or egg-free options, replace egg with 1/4 cup mashed banana or applesauce.
To make thinner pancakes, add extra milk to the batter.
Resting the batter overnight enhances fluffiness and texture.
Use oil, peanut butter, or mashed banana to customize flavor and moisture.
Serve with additional protein-rich Greek yogurt for a balanced meal.
Leftovers keep well refrigerated or frozen for convenient future meals.