Chocolate Protein Pancakes

These chocolate protein pancakes are the absolute best! This recipe makes fluffy pancakes that are healthy, filling, and delicious! And this is a great recipe for protein pancakes without banana!

Close up of a stack of chocolate protein pancakes sitting atop a stack of 3 plates. These protein pancakes chocolate are topped with yogurt and red berries.

This healthy protein pancake recipe is made without refined sugars, without eggs, without flour, and without bananas. You may be wondering what they DO have in them. These chocolate protein pancakes use clean ingredients to make the batter, and mix in chocolate chips for a little pop of decadence.

This chocolate protein pancake recipe uses unsweetened almond milk because it is an accessible option for many diets as it is naturally vegan, dairy-free, and lactose-free. I also love using almond milk in pancakes because it’s a low carb and low calorie option.

These chocolate protein pancakes without banana are an excellent option for those who love sweet breakfasts but are looking for high protein breakfast ideas to get their morning started on the right foot.

TELL ME ABOUT THESE CHOCOLATE PROTEIN PANCAKES

Level of difficulty: Easy. Measure, blend, cook, enjoy!

Flavor: Chocolate, chocolate, and more chocolate!

Time: Give yourself about 30 minutes to make your chocolate protein pancakes without banana. It will take you less than 5 minute to measure and blend up your batter, but you need to let your batter rest and you’ll need some time to pan-fry your pancakes on a non-stick pan or griddle. The size of your pan will affect how quickly you can make these (the more you can make at once, the faster it will go).

Top down view showing the ingredients needed to make chocolate protein pancakes.

INGREDIENTS NEEDED

Old Fashioned Rolled Oats

Chocolate Protein Powder (I use whey protein, but select a protein that fits your dietary needs)

Cocoa Powder

Baking Powder

Baking Soda

Unsweetened Vanilla Almond Milk

Unsweetened Applesauce

Apple Cider Vinegar

Salt (optional)

Semi-Sweet Chocolate Chips

Collage showing step-by-step how to make protein pancakes. This protein pancake recipe utilizes a blender, making these extra easy to prepare!

OVERVIEW: HOW TO MAKE PROTEIN PANCAKES

  1. Place oats into a blender and blend for 10-15 seconds to break down the oats (fun fact: you just made oat flour!)
  2. Place remaining ingredients (except the chocolate chips) into the blender and blend until a smooth batter is formed
  3. Gently stir in the chocolate chips
  4. Let the batter rest 8-10 minutes
  5. Preheat non-stick pan (or griddle) over medium heat
  6. Spray pan with cooking spray and scoop ¼ cup sized portions of batter into the pan, leaving room between the scoops of batter
  7. Cook for 1-2 minutes until the edges begin to form (they’ll look slightly raised/curved/dry), and then flip to cook the other side for another 1-2 minutes until golden brown.
  8. Serve with your favorite toppings and enjoy!

PANCAKE TOPPINGS TO TRY

You can serve your chocolate protein pancakes with any of your favorite pancake toppings. Below is a list of some fun combinations that pair nicely with these healthy chocolate pancakes:

  • Vanilla Greek yogurt and berries (this is what is shown)
  • Peanut butter and banana
  • Peanut butter, banana, and pure maple syrup
  • Whipped cream, strawberries, and chocolate syrup
  • Plain or vanilla Greek yogurt, strawberries, and chocolate syrup
  • Butter and pure maple syrup
  • Pure maple syrup and toasted pecans or almonds
  • Whipped cream and berries
  • Banana and chocolate chips (and/or chocolate syrup)
  • Fresh fruit compotes or syrups
A plate filled with chocolate chip pancakes ready for someone to dig in. There is a scoop of protein powder, chocolate chips, a linen, and another plate with pancakes.

HAVE LEFTOVERS?

Leftover pancakes can be enjoyed at a later date for a quick and easy breakfast!

Option 1: If you plan to enjoy your leftover pancakes soon, you can store the remaining protein pancakes in an air-tight container in the fridge for up to 3-days. Reheat pancakes in the microwave, starting with 1-minute (adjust the time to heat your pancakes as needed to reheat to your desired temperature).

Option 2: Freeze to enjoy at a later date! The best way to do this takes a few steps, but they are worth it to make a future morning easy, filling, and delicious with your leftover protein pancakes! Reheat frozen pancakes (from frozen!) for 1-minute. Option to then pop them into the toaster to crisp them up a little too for the perfect protein pancake!

How to freeze leftover pancakes:

  • Step 1: allow pancakes to cool completely to room-temperature on a cooling rack
  • Step 2: do an initial freeze of your pancakes in a single layer on a baking sheet. This only needs to be for about 30-minutes, but this will help prevent your frozen pancakes from sticking together
  • Step 3: transfer pancakes to a ziplock bag labeled with the type of pancake and date made, and freeze for up to 3 months

MODIFICATIONS FOR DIETARY RESTRICTIONS: VEGAN, GF, DF

This chocolate protein pancake recipe as written is a great high protein breakfast for vegetarians who don’t want eggs for breakfast, and can easily be modified to fit a variety of other special diets:

  • To make these into vegan protein pancakes, select a protein powder that is vegan-friendly.
  • Similarly, to make this into a dairy free protein pancakes recipe, select a protein powder that meets this requirement.
  • This recipe is already written to be a gluten free protein pancakes recipe, however, if you are serving them to someone with celiac intolerance it is wise to ensure your rolled oats specifically note ‘gluten free’ on the package!
Close up of a stack of chocolate protein pancakes sitting atop a stack of 3 plates. These protein pancakes chocolate are topped with yogurt and red berries, and there is a scoop filled with chocolate protein powder and a small bowl filled with chocolate chips in the foreground.

EXPERT TIPS

Let the batter rest – don’t skip this step! This may seem strange, but this time allows the apple cider vinegar to activate the baking soda and baking powder to help create the fluffy texture! It also allows the batter to thicken a bit, creating a sturdier batter when flipping. If you put your pancakes on immediately after blending the batter, they tend to be a bit flat and break apart when trying to flip them (but still taste good).

What’s the best protein powder to use in this recipe? I personally use this whey protein powder because it has a clean ingredients list and tastes great! However, select a protein powder that fits your dietary needs.

EQUIPMENT NEEDED

Measuring Spoons

Measuring Cups

Liquid Measuring Cup

Blender

Rubber Scraper

Non-Stick Pan or Griddle

Spatula

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Chocolate Protein Pancakes

These chocolate protein pancakes are the absolute best! This recipe makes fluffy pancakes that are healthy, filling, and delicious. A great breakfast option for kids and adults alike!
Be the first to rate this recipe
Prep Time 5 mins
Cook Time 15 mins
Inactive Time 10 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 10 Servings
Calories 85 kcal

Ingredients
  

  • 2 + 1/2 C Old Fashioned Rolled Oats
  • 1/2 C Chocolate Protein Powder*
  • 1 Tbsp Cocoa Powder
  • 3 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 + 1/2 C Unsweetened Vanilla Almond Milk
  • 1/3 C Unsweetened Applesauce
  • 2 tsp Apple Cider Vinegar
  • Optional: Pinch of Salt
  • 1/2 C Semi-Sweet Chocolate Chips

Instructions
 

  • Place oats into a blender and blend for 10-15 seconds to break down the oats
  • Place remaining ingredients (except the chocolate chips) into the blender and blend until a smooth batter is formed
  • Gently stir in the chocolate chips
  • Let the batter rest 8-10 minutes
  • Preheat non-stick pan (or griddle) over medium heat
  • Spray pan with cooking spray and scoop ¼ cup sized portions of batter into the pan, leaving room between the scoops of batter
  • Cook for 1-2 minutes until the edges begin to form (they’ll look slightly raised/curved/dry), and then flip to cook the other side for another 1-2 minutes until golden brown.
  • Serve with your favorite toppings and enjoy!

Notes

*Let the batter rest - don’t skip this step! This may seem strange, but this time allows the apple cider vinegar to activate the baking soda and baking powder to help create the fluffy texture! It also allows the batter to thicken a bit, creating a sturdier batter when flipping. If you put your pancakes on immediately after blending the batter, they tend to be a bit flat and break apart when trying to flip them (but still taste good). 
 
*Use a chocolate protein powder that meets your dietary needs. I use chocolate whey protein powder when I make this chocolate protein pancake recipe.
 
*Nutritional facts were calculated with whey protein powder

Nutrition

Calories: 85kcalCarbohydrates: 7gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 10mgSodium: 240mgPotassium: 83mgFiber: 1gSugar: 4gVitamin A: 21IUVitamin C: 1mgCalcium: 140mgIron: 1mg
Tried this recipe?Let us know how it was!
*Disclosure: This post may contain affiliate links, which means at no additional cost to you I may receive a small commission for purchases made through these links. However, please know that I strive to provide links to products that I actually use and wholeheartedly recommend whenever possible.
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