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Start your day on a deliciously healthy note with our Chocolate Protein Pancakes recipe. Packed with rich cocoa flavor and a boost of protein, these pancakes are the perfect way to satisfy your chocolate cravings while fueling your body with nutrients. Pair with cool whip or Greek Yogurt and fruit for a well rounded meal!
This pancake recipe has oats and protein so it’s healthy and keep you full for a while. Plus it has a delicious chocolate flavor you are sure to love! These chocolate protein pancakes can be prepped ahead so you can pop a few in the toaster before head out the door!
Why I Love This Recipe
- Easy and Quick: Whip up a batch of these pancakes in minutes for a delicious and wholesome breakfast that the whole family will love.
- Customizable: Get creative with toppings and add-ins to make these pancakes your own. From fresh fruit to nut butters, the possibilities are endless.
- It’s filling. Protein and fiber help us feel more full for a longer period of time.
- It’s chocolatey. Satisfy your chocolate cravings without the guilt with these rich and indulgent pancakes.
Protein Pancake Ingredients
- Dry Ingredients: Rolled oats, chocolate protein powder plus cocoa powder, baking powder and salt make the “flour” for the pancakes. Feel free to experiment with different protein powders.
- Wet ingredients: Eggs and coconut milk or Greek yogurt give the pancake batter structure.
- Liquid Ingredients: Vanilla and coconut oil add sweet flavor and healthy fats. You can substitute melted butter or avocado oil to suit your preference or what is available in your pantry.
- Toppings: Maple syrup or honey are excellent healthy sweeteners for pancakes. Dollop your favorite flavor of yogurt on top and sprinkle with some berries.
How To Make Chocolate Protein Pancakes
Step 1: Process the dry ingredients. Add oats, salt, and baking powder into the jar of your kitchen blender or food processor. Blend together until powdery like consistency.
Step 2: Combine with wet ingredients. Add the rest of the ingredients. Blend until all you have a nice smooth consistency.
Step 3: Adjust as needed. If the dough seems to be on a thick side, add a tablespoon or two of milk. Make sure the dough isn’t super thick or else it will cause the pancakes to be dense.
Step 4: Cook pancakes. Grease a nonstick pan with oil or butter. Drop 2 tablespoons of butter onto the skillet. Or use an ice cream scoop that is about 2 tablespoons in size. Cook pancakes on medium heat for about 2-3 minutes on one side. And about 1-2 minutes on the second.
Step 5: Garnish and serve. Serve your pancakes warm with a dollop of Greek yogurt and additional maple or honey syrup. Top with fresh fruits, if desired.
Tips To Make This Recipe
- Blend Batter Smooth: Blend the batter until smooth to ensure a uniform consistency and better texture.
- Preheat Skillet: Preheat your skillet over medium heat before adding the batter to ensure even cooking.
- Watch Closely: Keep an eye on the pancakes while cooking to prevent burning, as they cook quickly.
- Adjust: If the batter is too thick, add 1 Tablespoon of milk or water at a time to thin it out. If the batter is too thin, add 1 Tablespoon of ground oats or protein powder at a time to thicken it up.
What to Serve with Chocolate Protein Pancakes
When serving chocolate protein pancakes, you can complement their rich and indulgent flavor with a variety of toppings and side dishes. Here are some delicious options to consider:
- Fresh Fruit: Serve your pancakes with a selection of fresh berries such as strawberries, blueberries, raspberries, or sliced bananas.
- Nut Butter: Spread a dollop of almond butter, peanut butter, or cashew butter on top of your pancakes for an extra protein boost and nutty flavor.
- Greek Yogurt: Add a dollop of Greek yogurt on top of your pancakes for a tangy contrast to the sweet chocolate flavor.
- Maple Syrup: Drizzle your pancakes with pure maple syrup for a classic sweet touch.
- Cool Whip: Top your pancakes with a swirl of cool whip for a decadent treat.
- Coffee or Tea: Accompany your chocolate protein pancakes with a cup of hot coffee or tea to complete the meal.
Storing and Reheating
Storing: Store leftover pancakes in an airtight container in the fridge for up to 2 days.
To reheat: Reheat in the toaster, the microwave, or on low in the broiler and flip to warm through.
Freezing: Cool completely then freeze on a parchment paper lined baking sheet until frozen solid. Store in an airtight container for 2-3 months.
Frequently Asked Questions
Yes, you can use your preferred type of protein powder, such as whey, casein, pea, or soy, depending on your dietary preferences and requirements. Flavor and texture may differ depending on the type of protein you use.
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a quick stir before cooking.
Yes, simply use gluten-free oats and a certified gluten-free protein powder to make these pancakes gluten-free.
More High Protein Recipes
- Cookie Dough Protein Balls
- Banana Protein Pancakes
- Chocolate Peanut Butter Protein Balls
- Chocolate Chia Protein Pudding
- Vanilla Protein Energy Balls
Turn plain rolled oats into chocolate protein pancakes with simple ingredients from your kitchen! Whether enjoyed on a weekend morning or as a quick weekday breakfast, these pancakes are sure to become a new favorite in your household.
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Chocolate Protein Pancakes
Ingredients
- 1 ½ cup rolled oats
- ¼ cup chocolate protein powder
- 2 tbsp unsweetened cocoa powder
- 3 tsp baking powder
- ½ tsp salt
- 3 large eggs
- ½ cup coconut milk, can substitute with plain Greek yogurt
- 1 tsp vanilla
- 2 Tbsp coconut oil, melted but not hot (can substitute with melted butter or avocado oil)
- 2 Tbsp maple syrup
Instructions
- Add oats, salt, and baking powder into the jar of your kitchen blender or food processor. Blend together until powdery like consistency.
- Add the rest of the ingredients.
- Blend until all nice, homogenous consistency.
- If the dough seems to be on a thick side, add a tablespoon or two of milk. Make sure the dough isn’t super thick or else it will cause the pancakes to be dense.
- Grease a nonstick pan with oil or butter.
- Drop 2 tablespoons of butter onto the skillet. Or use an ice cream scoop that is about 2 tablespoons in size.
- Cook pancakes on medium heat for about 2-3 minutes on one side. And about 1-2 minutes on the second.
- Serve your pancakes warm with a dollop of Greek yogurt and additional maple or honey syrup. Top with fresh fruits, if desired.
Notes
- Blend Batter Smooth: Blend the batter until smooth to ensure a uniform consistency and better texture.
- Preheat Skillet: Preheat your skillet over medium heat before adding the batter to ensure even cooking.
- Adjust: If the batter is too thick, add 1 Tablespoon of milk or water at a time to thin it out. If the batter is too thin, add 1 Tablespoon of ground oats or protein powder at a time to thicken it up.
