These Chocolate protein pancakes, Made with oatmeal as a gluten -free option or ordinary white flour, are combined with chocolate and cocoa protein powder. To take them over it, I watered them with melted chocolate for one of the most chocolate breakfasts you eat.
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If you are looking for protein pancakes like a way to start your day, it’s for you! This protein pancake recipe is the ideal way to satisfy your sweet breakfast desires and keep you full for hours.
They have an ideal breakfast one busy morning during a busy week or as part of your weekend brunch buffet. I sometimes make a double batch and hide half the freezer for a super fast breakfast option.
If you like these chocolate pancakes, I know you will also like these pancakes; Spinach oat pankes,, Pumpkin pancakesAnd Strawberry pancakes.
Why you will love this chocolate pancake recipe
- Filling: Protein loads, these vegan protein pancakes will keep you at diet until lunchtime.
- Super Chocolatey: With 3 different types of chocolate, I guarantee that these are the most chocolate maker you will ever eat.
- Make the Ahead option: If you want to remove these pancakes from your task list for a super fast breakfast, make a lot during the weekend and store it in the refrigerator.
Ingredients
- Flour: You can use oat flour if you want gluten -free pancakes but that all use flour also works.
- Chemical: A touch of baking powder helps make these pancakes light and soft.
- Cocoa powder: I used cocoa powder but you can also use unsweetened cocoa to add the chocolate flavor. Note The cocoa powder has a slightly richer flavor than cocoa.
- Chocolate protein powder: Use your favorite chocolate protein powder to give these pancakes for more stay powder. The added protein will help you feel full longer.
- Sugar: I prefer coconut sugar because it is slightly less transformed than granulated sugar, but both work well to add softness.
- Milk: Use your choice of milk without dairy products. Not sweet, it’s better so your pancakes are not too sweet. If you only have sweet milk, consider reducing the amount of sugar you add.
- Coconut oil: I used coconut oil to fry the pancakes, but any soft flavored oil will work. If you want to use coconut oil but you don’t want a slight coconut flavor to pick up coconut oil without flavor.
- Vanilla: A pinch of vanilla helps to intensify the sweet flavor of pancakes.
- Chocolate chips: Vegetable chocolate chips add this additional layer of chocolate goodness to pancakes.
See the recipe card below for the quantities of exact ingredients, nutritional information and detailed instructions.
Variations
- Add spices: Stir the ground cinnamon, cardamom or jvipice in the paste of these chocolate protein powder pancakes for more heat.
- Go to mocha: Add a touch of instant espresso to the dough for a mocha flavor pancake.
- Incorporate certain bays: Blueberries or fresh or frozen raspberries would add more natural sweetness to pancakes.
- Use Powde vanilla proteinsA: For a slightly softer chocolate flavor, use a vanilla protein powder instead of chocolate.
How to make chocolate protein pancakes
Prepare all your ingredients with the pancake and remove the pan.
Step 1: Combine all the ingredients. Place all the ingredients in a large bowl.
Step 2: Mix it. Use a whisk to combine all the ingredients.
Step 3: Add the dough. Place the coconut oil in the pan and once it melts, use a ¼ cup measurement cup to pick up and pour the dough 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 on a double boiler and pour over the cooked pancakes. Serve as is or with your favorite fruit. I like to garnish my chocolate pancakes with banana pieces.
Suggestion service
The pancakes have breakfast or the ultimate snack. Here are some things that go well with them:
Expert advice
- Preheat the pan: You want the pancakes to start cooking as soon as the dough strikes the pan or sit in the oil and will become oily.
- Do not turn too early: It is better to wait until the pancake is almost completely cooked before turning it back or that it will collapse.
- To lighten the chocolate: Add a touch of coconut oil to melted chocolate chips so that they are easily poured.
- Store the remains: The remaining pancakes will keep in the refrigerator for 3-4 days in an airtight container. Flash Freeze on a cookie plate and store in the freezer up to 3 months. Wear the toaster to thaw and warm up each time the atmosphere strikes.
Video
Recipe FAQ
Yes, these protein pancakes work as part of a healthy diet. Go gently with the sugar added, syrup or unhealthy and non-healthy fillings and you have a great breakfast option.
Yes, if you only have gluten-free flour in the pantry, it should work. Make sure it is a 1-1 gluten-free flour.
If you don’t have a hand protein powder, you can add the same amount of flour.
More delicious vegetable breakfast dishes
Chocolate protein pancakes
Savor these chocolate pancakes with protein powder, overflowing with rich chocolate flavor to satisfy your sweet tooth in the morning and feed with lasting energy for hours.
Ingredients
- ¾ cup oatmeal or all use flour
- 2 teaspoon chemical
- 2 tablespoon cocoa powder
- 2 tablespoon chocolate protein powder
- 2-3 tablespoon sugar I used coconut sugar
- 1 cup milk without dairy
- 2 tablespoon coconut oil
- 1 dash vanilla
- 1 pinch salt
- ½ cup chocolate chips
Instructions
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Add all the pancake ingredients to a large bowl and mix well.
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Grease the pan with coconut oil and add about ¼ cup of dough to the pan for each pancake. You will get around 5-6 pancakes with this recipe.
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Cook each pancake for 2 to 4 minutes on each side.
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Melt a little dark chocolate and pour on the pancakes. Optional: Add fruit of choice – I like to add banana pieces.
Notes
- Preheat the pan: You want the pancakes to start cooking as soon as the dough strikes the pan or sit in the oil and will become oily.
- Do not turn too early: It is better to wait until the pancake is almost completely cooked before turning it back or that it will collapse.
- To lighten the chocolate: Add a touch of coconut oil to melted chocolate chips so that they are easily poured.
- Store the remains: The remaining pancakes will keep in the refrigerator for 3-4 days in an airtight container. Flash Freeze on a cookie plate and store in the freezer up to 3 months. Wear the toaster to thaw and warm up each time the atmosphere strikes.
Nutrition
Calories: 227kcalCarbohydrates: 27gProtein: 6gFat: 12gSaturated fats: 7gPolyunsaturated fat: 1gMonounsaturated fat: 1gCholesterol: 5MGSodium: 190MGPotassium: 215MGFiber: 2gSugar: 14gVitamin A: 155IUVitamin C: 3MGCalcium: 186MGIron: 1MG
