Chocolate Protein Pancakes

These Chocolate Protein Pancakes, made with either oat flour as a gluten-free option or regular white flour, are combined with chocolate protein powder and cacao. To take them over the top, I’ve drizzled them with melted chocolate for one of the most chocolatey breakfasts you’ll eat.

If you’ve been looking for protein pancakes as a way to start your day, these are for you! This protein pancake recipe is the perfect way to satisfy your sweet breakfast cravings and keep you full for hours.

They make an ideal breakfast treat on a busy weekday morning or as part of your weekend brunch buffet. I sometimes make a double batch and stash half in the freezer for a super quick breakfast option. 

If you love these chocolate pancakes, I know you will love these pancakes too; Spinach Oat Pancakes, Pumpkin Pancakes, and Strawberry Pancakes. 

Why You’ll Love This Chocolate Pancakes Recipe

• Filling: Loaded with protein, these vegan protein pancakes will keep you fueled until lunchtime.
• Super chocolatey: With 3 different types of chocolate, I guarantee these are the chocolatiest pancakes you’ll ever eat. 
• Make ahead option: If you want to get these pancakes off your to-do list for a super fast breakfast make a batch over the weekend and store it in the fridge.

Ingredients

• Flour: You can use oat flour if you want gluten-free pancakes but all-purpose flour also works. 
• Baking powder: A touch of baking powder helps make these pancakes light and fluffy.
• Cacao powder: I used cacao powder but you can also use unsweetened cocoa to add the chocolate flavor. Note cacao powder has a slightly richer flavor than cocoa.
• Chocolate protein powder: Use your favorite chocolate protein powder to give these pancakes more staying powder. The added protein will help keep you feeling full longer.
• Sugar: I prefer coconut sugar as it’s slightly less processed than granulated sugar but both work well to add some sweetness. 
• Milk: Use your choice of dairy-free milk. Unsweetened is better so your pancakes don’t turn out too sweet. If you only have sweetened milk consider reducing the amount of sugar you add. 
• Coconut oil: I used coconut oil to fry the pancakes but any mild flavored oil will work. If you want to use coconut oil but don’t want a slight coconut flavor pick up unflavored coconut oil. 
• Vanilla: A dash of vanilla helps intensify the sweet flavor of the pancakes.
• Chocolate chips: Vegan chocolate chips add that extra layer of chocolatey goodness to the pancakes. 

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Add some spice: Stir ground cinnamon, cardamom, or allspice into the batter of these chocolate protein powder pancakes for more warmth.
• Go mocha-flavored: Add a touch of instant espresso to the batter for a mocha-flavored pancake. 
• Stir in some berries: Fresh or frozen blueberries or raspberries would add more natural sweetness to the pancakes. 
• Use vanilla-flavored protein powder: For a slightly milder chocolate flavor use vanilla-flavored protein powder instead of chocolate. 

How to Make Chocolate Protein Pancakes

Get all your pancake ingredients ready and pull out the frying pan.

Step 1: Combine all the ingredients. Place all the ingredients in a large bowl.

Step 2: Mix it up. Use a whisk to combine all the ingredients.

Step 3: Add the batter. Place the coconut oil in the pan and once it melts, use a ¼ cup measuring cup to scoop and pour the batter into the pan. 

Step 4: Cook the pancakes. Cook each pancake for a few minutes on each side.

Step 5: Drizzle with chocolate: Melt the chocolate chips in the microwave or over a double boiler and pour over the cooked pancakes. Serve as is or with your favorite fruit. I like to top my chocolate pancakes with banana coins. 

Serving Suggestions

Pancakes make the ultimate breakfast or snack. Here are a few things that go well with them:

• Pair these chocolate chip protein pancakes with a Cauliflower Spinach Green Smoothie or this Mango Protein Smoothie for a power-packed and filling breakfast. 
• Make for an afternoon snack with this Creamy Lemonade or this Dalgona Matcha Latte. 
• Make and serve at your next weekend brunch with these Caramelized Peach and Pecan Oats, this Vegan Breakfast Bagel, and these Vegan Savory Muffins. 

Expert Tips

• Preheat the pan: You want the pancakes to start to cook as soon as the batter hits the pan or they will sit in the oil and get greasy.
• Don’t flip too soon: It is best to wait until the pancake is almost fully cooked before flipping it or it will fall apart.
• To thin out the chocolate: Add a touch of coconut oil to the melted chocolate chips so they pour easily.
• Store leftovers: Leftover pancakes will keep in the fridge for 3-4 days in an airtight container. Flash freeze on a cookie sheet and store in the freezer for up to 3 months. Pop in the toaster over to thaw and reheat whenever the mood hits.

Video

Recipe FAQs

More Delicious Vegan Breakfast Dishes 

Chocolate Protein Pancakes

Gaby Dimova

Savor these Chocolate Pancakes with protein powder, bursting with rich chocolate flavor to satisfy your morning sweet tooth and fuel you with lasting energy for hours.

5 from 21 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 6 pancakes

Calories 227 kcal

Equipment

• pan

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ¾ cup oat flour or all-purpose flour
• 2 teaspoon baking powder
• 2 tablespoon cacao powder
• 2 tablespoon chocolate protein powder
• 2-3 tablespoon sugar I used coconut sugar
• 1 cup dairy-free milk
• 2 tablespoon coconut oil
• 1 dash vanilla
• 1 pinch salt
• ½ cup chocolate chips

Instructions

 

• Add all of the pancake ingredients to a large bowl and mix well.
• Grease the pan with coconut oil and add about ¼ cup of batter to the pan for each pancake. You will get about 5-6 pancakes with this recipe.
• Cook each pancake for 2-4 minutes on each side.
• Melt some dark chocolate and pour over the pancakes. Optional: add fruit of choice- I like to add banana coins.

Video

Notes

• Preheat the pan: You want the pancakes to start to cook as soon as the batter hits the pan or they will sit in the oil and get greasy.

• Don’t flip too soon: It is best to wait until the pancake is almost fully cooked before flipping it or it will fall apart.

• To thin out the chocolate: Add a touch of coconut oil to the melted chocolate chips so they pour easily.

• Store leftovers: Leftover pancakes will keep in the fridge for 3-4 days in an airtight container. Flash freeze on a cookie sheet and store in the freezer for up to 3 months. Pop in the toaster over to thaw and reheat whenever the mood hits. 

Nutrition

Calories: 227kcalCarbohydrates: 27gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 190mgPotassium: 215mgFiber: 2gSugar: 14gVitamin A: 155IUVitamin C: 3mgCalcium: 186mgIron: 1mg

Keyword chocolate pancakes, chocolate protein pancakes, protein pancakes

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