Description
Delicious and protein-packed chocolate pancakes that are fluffy, easy to make, and perfect for a nutritious breakfast. These pancakes combine the rich flavor of cocoa with protein powder to fuel your day, accommodating various dietary preferences with optional ingredients and flour alternatives.
Ingredients
Scale
Dry Ingredients
- 1 cup flour (120g) (spelt, oat, gluten free, or white all-purpose flour)
- 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 or 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)
- Mini chocolate chips for topping
Instructions
- Prepare Dry Ingredients: Whisk all the dry ingredients—flour, chocolate protein powder, cocoa powder, baking powder, salt, and baking soda—very well together in a large mixing bowl or measuring cup to ensure even distribution.
- Combine Wet Ingredients: Stir in all the wet ingredients except the Greek yogurt—milk, maple syrup, oil (or peanut butter/mashed banana), egg (or banana/applesauce), vanilla extract, and apple cider vinegar—until just combined. Add more milk if you prefer a thinner batter.
- Rest Batter: For fluffier pancakes, let the batter sit for about 10 minutes at room temperature, or cover and refrigerate overnight. If pressed for time, proceed immediately to cooking.
- Preheat Skillet: Grease a pancake griddle or nonstick skillet lightly with oil or butter. Heat on medium until a droplet of water sizzles upon contact, indicating the pan is ready.
- Cook Pancakes: Using a ladle, pour small scoops of batter (approximately 2 tablespoons each) onto the skillet, spacing them apart. Level each pancake with a spoon or spatula to ensure uniform thickness and even cooking.
- Flip Pancakes: When the edges of pancakes start to look dry and bubbles form on top, gently flip them over. Cook for an additional minute or until the centers are fully cooked through.
- Repeat and Serve: Re-grease the skillet as needed between batches. Serve the pancakes hot, topped with pure maple syrup, high-protein Greek yogurt, and mini chocolate chips if desired.
- Storage: Store leftover pancakes in a covered container in the refrigerator for up to five days or freeze for longer storage. Reheat before serving.
Notes
- Flour selection can vary: spelt, oat, gluten-free, or all-purpose flour all work well.
- For a vegan version, substitute the egg with mashed banana or applesauce and use plant-based milk and yogurt.
- Adjust batter consistency with extra milk for thinner pancakes if preferred.
- Letting batter rest enhances fluffiness, but it’s optional.
- Use a nonstick pan or griddle for best results to prevent sticking.
- Re-grease the pan between batches to ensure even cooking and prevent burning.
- Leftovers freeze well and can be quickly reheated for a convenient breakfast.
