I love making my own breakfast food, from my homemade granola to protein bars. I make everything homemade. So here is a new protein powder recipe for you: fluffy chocolate protein pancakes!
Ingredients and Substitutions
It’s very simple to whip up a batch of protein pancakes using chocolate protein powder and a few basic ingredients.
All-Purpose Flour or spelt flour or all-purpose gluten-free flour. Learn how to measure your flour. Chocolate Protein Powder – I tested the recipe with peanut protein powder and pea protein powder. Both provide amazing results. I am confident that any other plant-based protein powder works as well, including hemp protein powder or soy protein powder. I didn’t try the recipe with whey protein powder (it’s not vegan), but it should probably work as well. Yogurt of Choice – any non-dairy yogurt works, including soy, almond, or coconut yogurt. Soy is generally the option that brings the most protein. Soy Milk while any plant-based milk works, soy brings more protein, especially if you use protein-enriched soy milk! Apple Cider Vinegar or lemon juice. Baking Powder – To make them fluffy. Vanilla Extract – for flavor. Cocoa Powder – I prefer unsweetened cocoa powder to make it easier to balance the sweetness. Maple Syrup or sweetener you love, I prefer a liquid sweetener as it adds more moisture to the pancakes.
How To Make Chocolate Protein Pancakes
Let me share how to make ultra fluffy protein chocolate pancakes without eggs. It’s very easy and you can see all the details in the recipe card below. I’ll include here pictures of the key steps.
Storage Suggestions
You can make ahead the chocolate protein pancake batter up to 24 hours before cooking and store it in a sealed container in the fridge. You can also store the cooked vegan chocolate protein pancakes in a zip-lock bag in the fridge for later. They last up to 3 days or 3 months in the freezer. Rewarm pancakes in a bread toaster, hot griddle, or sandwich press.
Serving Protein Pancakes
These chocolate protein pancakes are even better served with a homemade chocolate sauce. To make the sauce, melt the ingredients below in a small mixing bowl in the microwave or a saucepan over medium heat.
Dark chocolate Coconut oil Nut butter – can be peanut butter, almond butter, or sunflower seed butter for a nut-free option.
Next, top up the pancakes with fresh fruits. Some of the below go very well with chocolate:
Berries – Strawberries, raspberries, blueberries Sliced bananas Kiwifruits
Serving Size
A decent serving is 3 pancakes topped with fruit slices and a dollop of nut butter or chocolate sauce. You get 12 grams of protein and 216 kcal without toppings for one serving.
More High-Protein Recipes
Below I listed more vegan high-protein recipes for you to try.
