Chocolate Protein Pancakes

These Chocolate Protein Pancakes with chocolate syrup are the most delicious high-protein breakfast packed with 27 grams of proteins. These are quick and easy low-carb pancakes made without bananas and using only wholesome gluten-free ingredients.

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I love starting the day with more than 20 grams of protein, and most of the time, I whip up a batch of my classic protein pancakes. But lately, I am craving chocolate in the morning, and that’s how I created this new recipe. I started by replacing the vanilla protein powder for a chocolate flavor, added cocoa powder and a chocolate syrup on top of my stack.

The combination of the three created the most tasty chocolate pancakes. Of course, cocoa powder makes the batter a bit dryer, so to make the pancakes fluffy, I also added some Greek yogurt and chose almond flour for moisture.

The result is fantastic, lightly sweet, fluffy chocolate pancakes with warm chocolate syrup! You have to try this low-carb high-protein breakfast soon.

Ingredients and Substitutions

• Chocolate Protein Powder – This adds flavor to your pancakes, so make sure you love your chocolate protein powder. Plus, I recommend a clean powder made with minimal ingredients – mine contains 4 ingredients: pea protein, chocolate flavor, natural sugar-free sweetener, and cocoa. If your protein powder contains other ingredients like thickeners, it will impact the batter and texture of the pancakes in the end. You can use any protein powder, whey protein, pea, soy, or any source you love.
• Unsweetened Cocoa Powder – This is the crucial ingredient to add a stronger chocolate flavor to the recipe. You can use cacao powder as well for a stronger cocoa flavor.
• Eggs – Make sure you use large eggs. Protein powder absorbs lots of liquid, so if your eggs are small, add an extra one to prevent the batter from being too thick. The recipe doesn’t work egg-free or with an egg replacer.
• Almond Flour is my favorite option to keep the pancakes moist, soft, and low-carb. You can’t replace it with coconut flour. The pancakes would be too dry. But, you can use sunflower seed flour or sesame flour instead.
• Greek Yogurt – Plain, unsweetened yogurt is the best to add proteins and moisture to the batter. You can use sour cream, dairy-free yogurt, or blended cottage cheese instead.
• Granulated Sugar-Free Sweetener – I am using a bit of allulose or erythritol, but you can also use a few drops of liquid stevia instead.
• Baking Powder to make fluffy pancakes.
• Vanilla Extract for a lovely vanilla flavor. You can skip or use almond extract.

How To Make Chocolate Protein Pancakes

1. In a large mixing bowl, add eggs, vanilla extract, and yogurt and use a whisk to beat together.

2. Whisk in protein powder, cocoa powder, baking powder, sweetener of choice, and almond flour.

3. The batter should be slightly thick, but not too thick ever. If it is too thick, add a splash of almond milk to thin it out.

4. Warm a pancake griddle over medium-heat. Lightly oil the skillet or griddle with cooking spray. Pour 1/4 cup of pancake batter into the pan and use the back of a spoon to spread lightly into a round shape.

5. Cook the pancakes for 2 to 3 minutes or until bubbles form on the sides of the pancakes.
6. Flip, cook for an extra minute, and place the pancakes on a plate. Cover with a piece of foil to keep warm while cooking the remaining pancakes.

Serving

These protein pancakes are the perfect high-protein breakfast served as a stack of 3 or 4, depending on your protein goals. Serve the pancakes as a stack with a chocolate sauce on top.

To make the sauce, place 3 tablespoons of your favorite chocolate chips in a microwave-safe bowl along with 2 teaspoons of milk.

Warm in 30-second bursts, stir, and repeat until both ingredients are melted and shiny. Pour over the pancake stack and serve with extra ingredients like:

• Raspberries or strawberries
• Banana slices
• Sugar-free whipped cream
• a dollop of Greek yogurt
• Dark chocolate chips
• Nut-butters – like almond butter, or try my homemade peanut butter or keto nutella
• Sliced almonds
• Coconut flakes
• Maple syrup

Storage Instructions

You can store the pancakes without chocolate sauce on top. Place in an airtight container and keep up to 3 days in the fridge. Rewarm in a warm skillet, microwave, or toaster oven.

Frequently Asked Questions

More Protein Pancakes Recipes

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Chocolate Protein Pancake

These Chocolate Protein Pancakes with chocolate syrup are the most delicious high-protein breakfast packed with 27 grams of proteins. These are low-carb pancakes, no bananas, and only wholesome gluten-free ingredients.

Author: Carine Claudepierre

Prep: 5 minutes mins

Cook: 10 minutes mins

Total: 15 minutes mins

Yield: 2 servings

Serving Size: 3 pancakes

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4 from 1 vote

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Ingredients

US Customary – Metric

• ▢ ⅓ cup Chocolate Protein Powder lightly packed, swept. I use whey or pea protein 35g (note 1)
• ▢ 1 tablespoon Unsweetened Cocoa Powder
• ▢ 2 large Eggs
• ▢ ½ cup Greek Yogurt (note 2)
• ▢ 1 teaspoon Baking Powder
• ▢ 2 tablespoons Almond Flour (note 3)
• ▢ 1 teaspoon Vanilla Extract
• ▢ 1 tablespoon Granulated Sweetener optional (note 4)

Chocolate Sauce

• ▢ 3 tablespoons Sugar-Free Chocolate Chips
• ▢ 2 teaspoons Unsweetened Almond Milk

Instructions

• In a large mixing bowl, whisk eggs, vanilla extract, and Greek yogurt.
• Whisk in chocolate protein powder, unsweetened cocoa powder, sweetener, baking powder, and almond flour until no more lumps of powder can be seen.
• The batter should be lightly thick, smooth, and easy to pour into the pancake griddle.
• Warm a pancake griddle or non-stick skillet over medium heat and lightly grease with cooking spray.
• Scoop 1/4 cup of chocolate batter on the warm griddle and press with the back of a spoon to spread and flatten the batter.
• Cook for 2-3 minutes on one side or until bubbles form on top. Slide a rubber spatula under the pancake, flip the pancake, and cook an extra minute until cooked through.
• Serve as a stack of pancakes with chocolate syrup.
• To make the syrup, place chocolate chips and almond milk in a microwave-safe bowl.
• Microwave in 30-second bursts, stir, and repeat until the mixture is shiny and melted.
• Drizzle on top of the pancake stack and serve with extra raspberries.

Notes

Note 1: You can use any kind of protein powder. I always use pea protein powder, but whey, soy, or hemp protein powder also works. Protein powder without additives like thickeners (gums) works best. 

Note 2: You can swap Greek yogurt for dairy-free yogurt or mashed banana if preferred.

Note 3: You can swap almond flour for regular flour, oat flour, or sunflower seed flour.

Note 4: If your protein powder has a strong, sweet taste, you don’t have to add the sweetener to the pancake batter. I recommend coconut sugar, erythritol, or allulose if I want to add any sweetener. 

Storing Protein Pancakes: Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to one month in zip-lock bags and thaw them in the refrigerator.

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NutritionServing Size: 3 pancakes

Yield: 2 servings

Nutrition

Serving: 3 pancakesCalories: 226.2 kcal (11%)Carbohydrates: 6.6 g (2%)Fiber: 1.7 g (7%)Net Carbs: 4.9 gProtein: 27 g (54%)Fat: 10.8 g (17%)Saturated Fat: 2.7 g (17%)Polyunsaturated Fat: 1 gMonounsaturated Fat: 1.9 gTrans Fat: 0.02 gCholesterol: 189.3 mg (63%)Sodium: 486.7 mg (21%)Potassium: 107.4 mg (3%)Sugar: 2.7 g (3%)Vitamin A: 302.8 IU (6%)Vitamin B12: 0.4 µg (7%)Vitamin D: 1 µg (7%)Calcium: 240.3 mg (24%)Iron: 5.1 mg (28%)Magnesium: 19 mg (5%)Zinc: 0.8 mg (5%)