Chocolate Protein Pancakes
Indulge in chocolate protein pancakes –effortlessly whipped up in a blender! Packed with the goodness of chocolate and whey protein, these pancakes are the ultimate healthier chocolatey treat to fuel your morning routine!
If you’re in the mood for a breakfast that cures a craving for fluffy pancakes AND glorious dark chocolate, look no further than a hot stack of chocolate protein pancakes.
I consider myself a protein pancake connoisseur, and these are indeed the best. I could eat them for breakfast and dessert!
I used Kodiak Cakes brand buttermilk pancake mix and doctored it with eggs (or egg whites), almond milk, and whey protein powder. If you have yet to try this pancake mix, give it a go! I love that it’s made with healthy whole grains and packed with protein.
Why you’ll love this recipe
- Healthier pancake recipe. A serving of 6-7 pancakes has nearly 34 grams of protein to keep you feeling full and satisfied until lunchtime.
- Convenience. It’s all in the ingredients. The batter is a blend of protein-packed Kodiak Cakes pancake mix and a shortlist of ingredients you likely already have.
- Topping possibilities. Choose between wholesome toppings like fruit and nuts or splurge on a decadent chocolate drizzle.
- Blender recipe. This protein powder pancake recipe is made easy with a push of a button on your blender, and then you’re ready to cook!
Ingredients you’ll need
This is NOT a sponsored post. I just really love how the products mentioned below come together in these chocolate protein pancakes. Stick with the brands I used for guaranteed delicious results:
- Eggs. Use either 2 large eggs or 6 tablespoons of liquid egg whites.
- Milk. I used unsweetened almond milk, but any milk works. Fairlife 2% milk is lactose-free and high in protein if you’re okay with dairy.
- Vanilla extract. Adds a touch of sweetness to enhance the richness.
- Kodiak Power Cakes Buttermilk Flapjack & Waffle Mix. This pancake mix is a staple in my pantry. It’s made with whole grains and packed with protein. I use it in several pancake recipes, blueberry muffins, pumpkin muffins, and even banana bread!
- Whey protein. I used Earth Fed Muscle whey protein. It has excellent flavor and doesn’t result in bland, dry pancakes. I’ve also used Legion Whey+ brand chocolate protein powder with great results.
- Cocoa powder. I highly recommend using Dutch-process cocoa powder. It has a richer, much smoother flavor than regular cocoa powder.
- Cooking spray. Like olive oil or avocado oil spray to grease the cooktop.
- Chocolate glaze (as seen in the photos 😊). I melted Guittard dark chocolate chips (made with coconut sugar) with a little bit of light cream to drizzle over the top because there’s no such thing as too much chocolate! This is totally optional.
How to make chocolate protein pancakes
Step 1: Blend ingredients. Place the eggs, milk, vanilla extract, pancake mix, protein powder, and cocoa powder in a blender in that order. Blend until smooth, then set it aside to thicken for a few minutes.
Step 2: Heat and grease skillet. Heat a non-stick skillet or griddle over medium-high heat and spray with cooking oil spray.
Step 3: Cook pancakes. Pour ¼ cup of batter per pancake and cook until bubbles form on the surface. Flip and finish cooking on the other side. Repeat with the remaining batter.
Step 4: Chocolate glaze. Heat chocolate chips with a splash of light cream in the microwave in 30-second increments until melted and smooth. Drizzle the glaze over the pancake stack and enjoy!
Recipe tips and variations
- Don’t overmix the batter. You want to blend it well, but don’t go overboard! It should be smooth and pourable, but some lumps are okay.
- Consistency matters. If your pancake batter is too thick, add more milk; if it’s too runny, add more pancake mix.
- Preheat your skillet. Ensure your skillet or griddle is fully preheated on medium-high heat before cooking. You should hear the batter sizzle as soon as it makes contact with the cooktop.
- Don’t forget to grease the skillet! Even with non-stick cookware, it’s important to spritz it with a cooking spray like avocado or coconut oil. Or, use melted butter or ghee here to infuse rich flavor and achieve a deeper golden color.
- Flip at the right time. When bubbles start to burst on the surface, that’s your cue to flip the pancake and finish cooking on the other side.
- Pick your protein. If you already have a chocolate-flavored whey protein powder in your pantry, feel free to use it. Chocolate collagen peptide powder works great in this recipe. I can’t guarantee the same results with different protein powders, but it’s worth trying. Just know the calorie and macronutrient content won’t be the same.
- Plant-based protein. For those who can’t tolerate whey, feel free to use your favorite plant-based protein powder.
Protein pancake topping ideas
- Nut butter drizzle. Heat a few spoonfuls of creamy peanut butter, almond butter, or cashew butter with a dash of sweetener in a small, microwave-safe bowl in 30-second increments until smooth and pourable.
- Fresh toppings. Opt for flavors that pair well with chocolate, such as fresh strawberries, blueberries, raspberries, banana slices, or pomegranate arils. Garnish with fresh mint leaves for a refreshing contrast.
- Creamy toppings. Top your stack of protein chocolate pancakes with a dollop of whipped cream or coconut cream, or mix protein-rich Greek yogurt with a touch of honey or maple syrup and a dash of vanilla to spoon over the top.
- More fun toppings. Skinny-dipped peanut butter cups are my jam. I’m thinking one of those would be awesome crumbled on top. Additionally, you can’t go wrong with mini chocolate chips, shaved chocolate, chopped nuts, and/or shredded coconut.
Storing & Freezing
Storing: Refrigerate cooled leftover chocolate protein pancakes in an airtight container with a layer of parchment paper between each pancake for 2-3 days.
Freezing: Let cool to room temperature, then place the pancakes in an airtight container with a sheet of parchment paper between each one and store in the freezer for 2-3 months.
Reheating: Reheat pancakes in the toaster or microwave in brief intervals until warmed through. Or, if you have an air fryer, reheat them at 350℉ for 4-5 minutes.
FAQ
You should end up with 12-14 medium-sized pancakes (or 6-7 approximately 4” pancakes per serving).
To keep cooked pancakes warm while cooking the rest of the batter, place them on a baking sheet and keep them in the oven at 200°F until ready to serve.
Pancakes typically stick if you didn’t grease the skillet or the skillet wasn’t hot enough before pouring the batter. To prevent this, grease the skillet with cooking spray, butter, or ghee and let it heat on medium heat until a drop of water sizzles.
More protein pancake recipes
- Banana Protein Pancake for One
- Apple Cinnamon Protein Pancakes
- Protein Pancakes (without Protein Powder)
- Wild Blueberry Protein Pancakes
- Blender Oatmeal Protein Pancakes
- Protein Pumpkin Pancakes
- Wild Blueberry Matcha Protein Pancakes
- Fluffy Strawberry Protein Pancakes
If you love these protein-packed chocolate pancakes, I would be so grateful if you could leave a 5-star 🌟rating in the recipe card below. I love reading your comments and feedback!
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Chocolate Protein Pancakes
Ingredients
- 2 large eggs or 6 tbsp liquid egg whites
- 1 cup unsweetened almond milk or milk of choice
- 1 tsp vanilla extract
- 1 cup Kodiak Cakes Buttermilk Flapjack and Waffle mix or your favorite pancake mix
- 28 g chocolate whey protein I used Earth Fed Muscle, but go with your favorite here.
- 2 tsp Dutch-process cocoa powder for more intense chocolate flavor
- Olive oil or avocado oil cooking spray
Instructions
- Place the first 6 ingredients into a blender in the order listed (liquid on bottom).
- Blend until smooth and allow the batter to sit for several minutes to thicken.
- Heat a non-stick griddle pan over medium-high heat.
- Spray pan with olive oil spray and pour batter into pan (about 1/4 cup each) and cook until bubbles start to form.
- Flip and cook the other side.
- Repeat with the remaining batter (you should end up with 12-14 medium-size pancakes).
- For the optional chocolate glaze: Place 2-3 tbsp of semi-sweet chocolate chips in a small, microwave-safe bowl (you can use regular or sugar-free chocolate chips). Heat 30 seconds, stir, and heat in 30-second increments until smooth and pourable. Stir in a few splashes of light cream to achieve the desired consistency.
- Drizzle over the pancake stack and sprinkle with a few chocolate chips, if desired. I also love these with sugar-free maple syrup and fresh berries.
Notes
- Don’t forget to grease the skillet! Even with non-stick cookware, it’s important to spritz it with a cooking spray like avocado or coconut oil. Or, use melted butter or ghee here to infuse rich flavor and achieve a deeper golden color.
- Flip at the right time. When bubbles start to burst on the surface, that’s your cue to flip the pancake and finish cooking on the other side.
- Pick your protein. If you already have a chocolate-flavored whey protein powder in your pantry, feel free to use it. Chocolate collagen peptide powder works great in this recipe. I can’t guarantee the same results with different protein powders, but it’s worth trying. Just know the calorie and macronutrient content won’t be the same.
- Plant-based protein. For those who can’t tolerate whey, feel free to use your favorite plant-based protein powder.
Nutrition
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Wow! Sounds like something I would like too…thanks for taste testing for me! Stop by my blog and check out a giveaway going on…www.thebetterbaker.blogspot.com/2011/08/500-fans-giveaway.html
looking back through some of your “older recipes” and yum! glad I found this one! Pinning for later use!