Make light and easy Chocolate Protein Pancakes in 20 minutes, for the most delicious and protein-packed pancakes ever!
Nothing beats a batch of soft and warm chocolate protein pancakes. As a chef and mom in perimenopause, I’m constantly trying out classic style recipes that will be kind to me in my hormonal chaos, are meal prep-friendly, and that the rest of my family will love, too!
I have a (very) athletic, busy husband, a 10 year old son and a 17 year old daughter so our needs are all quite different. Batch cooking these pancakes with chocolate protein powder is a great way to get a power-packed breakfast ready for the next few mornings that everyone will love. Plus, the gluten free mixture is gut-friendly for my daughter, who has a compromised immune system from her MBL deficiency; part of her treatment plan is to support her gut health.
Note this high-protein breakfast recipe is for chocolate protein pancakes without banana or oats.
For more protein-packed breakfast recipes, try my Berry Sauce and this High Protein Salmon Breakfast.
My chocolate protein pancakes have a moist texture and are quick and easy to make. 10 minute prep time and around 20 minutes in total. They are ideal for meal prep.
I make a double or triple batch and eat them all week. Unless the kids spot them first, then they’re gone. Aside from breakfast, they also make a great high protein snack.
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Why This Recipe Works
These gluten free pancakes with chocolate protein powder don’t make a ton of dishes which is great, especially on Sundays when I’m doing a major prep session.
They contain loads of protein from the Gourmet Greek Yogurt, butter and eggs and I’m here for it! Plus they contain no refined sugar. These are a high protein chocolate pancakes no banana recipe. I try to avoid banana, especially at breakfast time because it really does a number on my glucose levels. That’s just me but if you’re avoiding banana then this recipe is for you.
I’ve got nothing against oats, but a lot of my friends asked me for chocolate protein pancakes without oats. So, here it is!
Why I Prefer Homemade Chocolate Protein Pancakes
I’ve been asked why I don’t make chocolate protein pancakes with a high protein pancake mix, considering I’m using a protein powder. GREAT question.
As a hormone health chef and a perimenopausal mom, I like scratch made pancakes with chocolate protein powder because, aside from the protein powder, I get to control exactly what goes into making the batter.
I prefer recipes that use whole ingredients I know won’t aggravate my gut and contain no added sugar.
Ingredients
Round up your ingredients for these chocolate protein pancakes.
I used this Premium Whey Chocolate Milk protein powder from Metalabs. I’m still testing out various protein powders on the South African market but this one works well as it’s heat stable. You can add a little cocoa powder (like a teaspoon) for a deeper chocolatey flavor if you like - use unsweetened cocoa powder.
Plus, this batch of protein pancakes chocolate flavor packs 46g of protein, courtesy of the chocolate protein powder. That's just under 6g of protein per pancake if I get 8 pancakes out of a batch.
With regards to yogurt, I use the range from The Gourmet Greek. I’m mildly obsessed with it and our home consumes it in bucket loads, weekly. It contains around 8g of protein per 100g and is free from starches, stabilizers, flavorings, and added sugars. If you’re like me and eat loads of Greek yogurt for its various benefits, choose a clean product.
I like to use an aluminium free baking powder if possible and a grass fed butter.
Use your favorite milk in this pancake with chocolate protein powder; dairy or plant-based milk both work. I use my favorite homemade Brazil nut milk for its thyroid supporting qualities, which I loved learning about at IIN.
I used my homemade almond milk recipe from scratch here. Just because I wanted the added benefit of the almond milk in my blender pancake recipe.
You can find ingredient quantities in the recipe card below
Instructions
Here is how to make my chocolate protein pancakes:
- Step 1: Round up your ingredients.
- Step 2: Add everything to a blender and blend until smooth.
- Step 3: Cook on a medium heat until bubbles form. Flip the pancakes. Serve your fluffy pancakes with your favorite fruits and yogurt.
Hint: I like to use a cast iron pan to cook my high protein chocolate pancakes in. I like the way cast iron holds heat and cooks the skillet pancakes evenly.
Substitutions and Variations
- Protein powder: If you don’t have a chocolate protein powder, swap 1 teaspoon protein powder for 1 teaspoon cocoa powder (unsweetened). Keep all the other ingredients the same and follow the same method.
- Chocolate chip: Add in some unsweetened chocolate chips. I mean, why not?
- Banana and chocolate: Add a small banana to the blender for a slightly sweeter version. This one is great for little kids!
- Orange and chocolate: Mix in the zest of 1 fresh orange for a classic flavor combination.
- Added seeds and nuts: Stir in some chopped Brazil nuts which contain selenium, known to support the thyroid.
- Zucchini and blueberry: If you’re a fiber chaser like me, mix a grated zucchini into the mixture. It doesn’t really impact the taste of these recipe for chocolate protein pancakes.
Equipment
I used my blender and a cast iron skillet. You'll need a spatula as well or something to flip the pancakes with chocolate protein powder with.
Storage and Make Ahead
These chocolate protein pancakes keep SO well, so double or triple the batch and eat them all week long!
Storage
I like to keep these pancakes with chocolate protein powder in an airtight container. They will keep at room temperature for about 2 days and 4 days in the refrigerator.
Freezing
You can freeze these for up to 3 months. Remember to lay sheets of parchment paper between the layers of chocolate protein pancakes to avoid freezer burn.
Reheating
Pop them in the oven (in a covered baking dish) for a few minutes to warm up.
Serving Suggestions
Here is how I boost my chocolate protein pancakes with nourishing, hormone balancing ingredients that support my eating for perimenopause journey:
- A drizzle of nut butter: I love using homemade Brazil nut butter for its thyroid-loving selenium. If I don't have any Brazil nut butter, I'll add some chopped Brazil nuts. Any nut butter is great but use one with no added sugar or salt.
- Fresh berries: Strawberries, raspberries, blueberries, blackberries. Any berry! Berries are the fruit I eat the most as they have the least impact on my glucose level.
- Berry coulis: I usually have a batch of homemade sugar free Blueberry Compote (No Sugar) in the fridge. I use this instead of store bought sauce, jam or jelly.
- More Greek yogurt: For more protein and gut loving probiotics.
- Pomegranate molasses: Something I learnt while studying hormone health at IIN is that pomegranates are particularly good to have as part of a diet for perimenopause. They contain high levels of antioxidants and provide phytoestrogen support which helps with mood, dry skin and can help with feelings of hot flashes. Choose a pomegranate molasses with no added sugar or use fresh pomegranate instead.
- Kiwi fruit: I love the boost of vitamin C in kiwi fruit.
Top Tips
- Wait until bubbles appear in the batter before flipping them.
- These gluten free chocolate protein pancakes take longer to cook through than regular pancakes so take your time.
- Keep them warm by stacking them straight away, as they come out of the skillet.
- Cook test: Because your protein powder and gluten free powder will be different from mine, I suggest testing/cooking one pancake first. If it's too dry, add more yogurt or butter.
- I prefer to weigh my ingredients on a scale (straight into the blender) than use the tablespoon/cup version. This gives me more accurate results.
FAQ
Yes, you can make them around 2 days ahead.
Yes! They are made with a gluten free flour. Check that your protein powder product is also gluten free before using it.
No, they are not dairy free as I used Greek yogurt in the recipe. You can try using a plant based yogurt instead but I haven't tried that before with this recipe. The product would need to be thick and relatively heat stable. You'd also need to skip the butter; the result will be different.
The batter was likely too thick and needed a little more melted butter or yogurt.
Related
Looking for other recipes like these chocolate protein pancakes? Try these:
Gluten Free Chocolate Protein Pancakes
Equipment
- Blender
- Skillet
- Spatula
Ingredients
- 3 TBS (40g) Greek yogurt
- ½ cup (60g) Chocolate protein powder, heat stable
- ⅓ cup (50g) Gluten free flour
- 1 teaspoon cocoa powder optional
- 1 ½ teaspoon baking powder
- ⅓ cup (80ml) milk of your choice
- 3 TBS (40g) Butter, melted and cooled
- 2 Eggs room temperature
- Butter for pan or spray
Instructions
- Blend all the ingredients together until smooth.
- Heat the skillet to medium heat and grease the pan with a little butter or spray.
- Cook the pancakes is small batches. Flip them once you see the bubbles appearing on the surface.
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