These chocolate protein pancakes are the perfect high-protein breakfast to start your day! Made with Greek yogurt and chocolate protein powder, these pancakes contain 15 grams of protein per serving.

Chocolate Protein Pancakes

Published on November 7, 2023 by Stephanie Kay

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These chocolate protein pancakes are the perfect high-protein breakfast to start your day! Made with Greek yogurt and chocolate protein powder, these pancakes contain 15 grams of protein per serving.

If you’ve got a sweet tooth in the morning but want to increase your protein intake at breakfast, this chocolate protein pancake recipe is for you! In a few simple steps, you can turn your favorite protein powder into delicious protein powder.

In fact, this recipe is so similar in texture to regular pancakes that the whole family is sure to love them. Once you’ve got the basics down you can add different mix-ins and toppings to make them just the way you like, without forgoing your protein needs. Plus, they are another fun way to use protein powder.

WHY YOU’LL LOVE THIS PROTEIN PANCAKE RECIPE

• High in Protein – Filled with Greek yogurt and protein powder, each pancake is filled with over 7 grams of protein.
• Chocolatey – The combination of protein powder and cocoa powder ensures that the pancakes have a rich chocolate flavor.
• Freeze Well – These pancakes freeze and reheat very well making them an ideal meal prep idea for high-protein weekday breakfasts.

PROTEIN PANCAKES WITH NO BANANA OR OATS

You’ll need the following ingredients to make these chocolate protein pancakes:

Chocolate Protein Powder – To ensure the pancakes are chocolatey and protein-packed. Chocolate whey protein powder will provide the best results, although any type of protein powder will work.

• Flour – To provide structure to the pancakes; all-purpose flour is recommended, however, oat flour or 1-to-1 gluten-free flour will also work if needed.
• Cocoa Powder – To enhance the chocolate flavor. You can use cocoa or cacao powder.
• Greek Yogurt – To boost the protein content and ensure the pancakes are moist.
• Egg – To ensure the pancakes have a cakey texture.
• Vanilla Extract – To enhance the sweetness and flavor.
• Milk – To thin the batter and add a bit more protein.
• Sugar – To lightly sweeten the batter, although it’s optional. You can use maple syrup instead of sugar if desired.
• Baking Essentials – Some baking powder, baking soda, and salt to ensure the pancakes are light and fluffy.

Storage + Reheating

To Store: Once cooled, transfer the chocolate protein pancakes to a plate, allow them to cool completely, then place them in an airtight container and store them in the fridge for up to 7 days.

To Freeze: Layer pancakes between sheets of waxed paper, this will help to prevent them from sticking once frozen, then transfer them to an airtight container or bag in the freezer for up to 3 months.

To Reheat: The pancakes can be reheated on a baking sheet in the oven at 350°F for 3-5 minutes or in the microwave for 30 seconds to 1 minute. Frozen pancakes can be reheated in the toaster oven or in the oven at 350°F for 5-10 minutes, or in the microwave for 2-3 minutes.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup plain Greek yogurt
• 1/4 cup chocolate protein powder
• 3 tablespoons cocoa powder
• 2 tablespoons sugar (optional)
• 1 egg
• 1 teaspoon vanilla extract
• 1/3 cup milk
• Butter, for greasing

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Instructions

1. In a medium bowl, add the flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
2. In a large bowl, add the yogurt, protein powder, cocoa powder, sugar (optional), egg, vanilla extract, and milk and whisk until smooth and well combined.
3. Add the flour mixture to the wet ingredients and gently fold together until well incorporated.  If your batter is too thick, add a bit more milk, the exact amount of milk required will vary a little by protein powder brand. The batter should be thick and creamy, it’s ok if it still has some lumps in it. 
4. Preheat a griddle or pan to medium heat and melt a knob of butter onto it. Pour ¼ cup of batter onto the griddle or pan, spreading it out gently into a round shape with the back of your measuring cup. Cook until the pancake is lightly bubbling on top, then flip and cook for an additional 1-2 minutes until golden brown.
5. Continue this process until all of the batter has been used. You can store the cooked pancakes in the oven at 200°F to keep them warm.
6. Once cooked, serve the pancakes immediately with maple syrup, fresh fruit, or toppings of your choice. Any leftovers can be stored in the fridge for up to 7 days or in the freezer for up to 3 months.

Notes

*The sugar is optional. It will make your pancakes a little sweeter, however, it is not required for the recipe.

Nutrition

• Serving Size: 2 pancakes
• Calories: 186 calories
• Sugar: 7 grams
• Fat: 2 grams
• Carbohydrates: 27 grams
• Fiber: 4 grams
• Protein: 15 grams

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