These fluffy, decadent Chocolate Protein Pancakes are a heathy, dairy-free spin on a classic American breakfast. They are easy to make, use pantry-staple ingredients and don’t require any banana! You will love these as a high-protein weekend breakfast or meal-prep option.
I’ve made my fair share of blender pancakes before. And don’t get me wrong, I absolutely love them. They’re easy, use healthy ingredients and require minimal dishes. But, sometimes I just want a more classic style American pancake. So, I developed this Chocolate Protein Pancake recipe.
This recipe involves similar methods and ingredients as traditional pancakes but with a high-protein, chocolate-y twist! They are dairy free, sweetened naturally with coconut sugar and can easily be made gluten free too. Yet, they’re just as fluffy and delicious as normal pancakes!
I think these would be the perfect addition to your weekend breakfast routine, or even meal prep them for an easy, healthy grab-no-go breakfast on weekdays. The topping opportunities are endless, so have fun with it!
Why You’ll Love these Dairy Free Chocolate Protein Pancakes
- This is a higher protein version of a classic American breakfast!
- These chocolate protein pancakes are rich and decadent, yet made with simple wholesome ingredients.
- You can meal prep these pancakes ahead of time and store them in the fridge or freezer for a quick breakfast!
- These pancakes are dairy free, refined sugar free and can easily be made gluten free.
- The ingredients list is simple and you likely already have everything on hand.
What You Need to Make these Dairy Free Chocolate Protein Pancakes
For the Dry Ingredients:
- All-Purpose Flour: Just regular ole flour in here! I haven’t tried making these gluten free yet, but it should work by substituting an equal amount of Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
- Cocoa Powder: Can’t have chocolate pancakes without cocoa powder! Be sure to use one that’s unsweetened.
- Chocolate Protein Powder: Make sure to use a protein powder that you genuinely like the taste of because it’s prominent in this recipe. My personal favorite is Wellious – it is naturally sweetened with monkfruit and doesn’t have a chalky texture.
- Baking Powder: These will help the chocolate protein pancakes rise and get fluffy!
- Kosher Salt: A pinch of salt, always.
For the Wet Ingredients:
- Eggs: 2 large eggs. I haven’t tried any vegan substitutes yet!
- Coconut Sugar: These chocolate protein pancakes are sweetened naturally with a small amount of coconut sugar. Feel free to sub normal white or brown sugar instead.
- Avocado Oil: Avocado oil, or any other neutral-flavored oil can be used in here to add moisture and flavor.
- Non-Dairy Milk: I typically use unsweetened plain or vanilla almond milk. If you can eat dairy, feel free to swap in whole milk for even more protein!
- Vanilla Extract: Sounds weird to put vanilla into a chocolate recipe, right? But trust me, it accentuates the flavor.
How To Make these Dairy Free Chocolate Protein Pancakes
Sift Together the Dry Ingredients:
First start by using a sieve/fine mesh strainer to sift all the dry ingredients into a large bowl. If you don’t have a sieve then just add all the ingredients to a bowl and whisk together well. Set aside.
Whisk Together the Wet Ingredients:
Next, in another large bowl, whisk together the eggs and coconut sugar until combined. Then, add in the oil, milk and vanilla and whisk again until combined.
Combine the Wet & Dry Ingredients:
Pour wet ingredients into the dry ingredients and use a spatula to stir until just incorporated. Don’t over-mix or you will end up with denser pancakes. It’s okay if there are a few lumps remaining!
Cook Pancakes on Griddle:
Then, bring an electric griddle to 375F or a large pan to medium heat. Once hot, add a bit of vegan butter or oil to the griddle/pan.
When the butter is melted, drop 1/4 cup of batter onto the griddle/pan. Let cook for about 2 minutes each side or until set and done through. Optionally, top with melted chocolate or maple syrup and berries! Enjoy 🙂
Which Chocolate Protein Powder Should I Use?
I highly encourage you to use a protein powder that you love the taste of, because there is a significant amount in this recipe and you will notice it. With that said, every protein powder is different and will yield different results. Use your judgement and adjust the amount of milk if your batter is looking too thick.
I’ve only tried this recipe with my favorite, the Wellious vegan chocolate protein powder. It’s one of the best plant-based protein powders I’ve had because it’s not chalky. It’s also sweetened naturally with monkfruit which adds some sweetness to the chia pudding. But, if your protein powder is not sweetened at all, you can add a bit more coconut sugar or just expect these pancakes to be less sweet.
Topping Ideas for these Chocolate Protein Pancakes:
- Fresh Fruit: Chocolate and fruit (strawberries, raspberries or bananas) is the perfect flavor combo.
- Melted Chocolate: Simply add some of your favorite dairy-free chocolate chips to a bowl along with a splash of avocado oil and microwave in 30 second increments until smooth.
- Maple Syrup: Keep it classic by topping these pancakes with some pure maple syrup.
- Nut Butter: Peanut butter and chocolate is always a good idea.
- Yogurt: Greek yogurt will add extra protein, or opt for a dairy-free version like Siggi’s Plant-Based.
Equipment Recommendations:
- Electric Griddle: If you make pancakes often and/or are serving a large crowd, using an electric griddle is such a game changer! You can make about 6 pancakes at a time and control the temperature really easily.
- Sieve: This is a kitchen-staple for me, especially in recipes like this where you want to get rid of the clumps in the dry ingredients.
- Spouted Mixing Bowl: I always get questions about this bowl! It’s handmade in VT, so beautiful and the spout is really useful for pouring wet ingredients into dry.
How Should I Store Leftover Chocolate Protein Pancakes?
If you happen to have leftover Chocolate Protein Pancakes you can transfer them to an airtight container and store them in the refrigerator. Then, when you’re ready to eat you can either microwave them, pop them in the toaster or simply enjoy them cold.
Another option is to freeze these Chocolate Protein Pancakes. To do so, allow them to cool completely and then place them on a wire rack, plate or baking sheet and transfer to the freezer. Once they’ve been in there for at least an hour, you can transfer them to a freezer-safe bag (such as Stasher bags).
Re-heat frozen pancakes in your toaster or microwave – if you have a defrost setting, use that! You may have to toast them twice.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more High-Protein Breakfast Recipes?
- High-Protein Peanut Butter and Jelly Overnight Oats
- Berry Chia Pudding (Vegan)
- Cookies and Cream Overnight Oats
- Meal Prep Chipotle Egg Bake
- Vegan Tropical Green Smoothie
Chocolate Protein Pancakes (Dairy Free)
Equipment
- 2 large bowls
- whisk
- sieve (optional)
- spatula
- large pan or electric griddle
Ingredients
For the Dry Ingredients:
- 1 cup all-purpose flour or GF 1-to-1 flour* (120g)
- ⅓ packed cup vegan chocolate protein powder (72g)**
- ¼ cup unsweetened cocoa powder (25g)
- 2 tsp baking powder
- pinch of kosher salt
For the Wet Ingredients:
- 2 large eggs
- 2 tbsp coconut sugar (white sugar or brown sugar would work too)
- 1 ¼ cup unsweetened almond milk (or milk of chocie)
- 2 tbsp avocado oil (or any neutral-flavored oil)
- 1 tsp vanilla extract
Instructions
- If you have a sieve/fine mesh strainer, use it to sift all the dry ingredients into a large bowl. Otherwise, just add them all to the bowl and whisk together well. Set aside.1 cup all-purpose flour, ⅓ packed cup vegan chocolate protein powder, ¼ cup unsweetened cocoa powder, 2 tsp baking powder, pinch of kosher salt
- In another large bowl, whisk together the eggs and coconut sugar until combined. Then, add in the oil, milk and vanilla and whisk again until combined.2 large eggs, 2 tbsp coconut sugar, 1 ¼ cup unsweetened almond milk, 2 tbsp avocado oil, 1 tsp vanilla extract
- Pour wet ingredients into the dry ingredients and use a spatula to stir until just incorporated. Don't overmix! If it seems too thick, add a bit more milk.
- Bring an electric griddle to 375F or a large pan to medium heat. Once hot, add a bit of vegan butter or oil to the griddle/pan.
- When the butter is melted, drop 1/4 cup of batter onto the griddle/pan. Let cook for about 2 minutes each side or until set and done through.
- Optionally, top with melted chocolate or maple syrup and berries! Enjoy 🙂
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
ok i am BAD at making pancakes – every time i try, they come out weird lol. i’ve tried other chocolate protein pancakes before, but they were a flop. but these looked promising, so i decided to try them out – they were AMAZING! for the first time in my life, i was able to make good pancakes! they were fluffy, decadent, and delicious😍 i have a huge sweet tooth so this is gonna be very convenient for me to get protein in. will be making again! THANK YOU!!! ❤️❤️❤️❤️
Omg this made my day, thank you Victoria! So glad you had success with this recipe 🙂
I made these twice: once according to recipe, which I loved. This is the perfect Sunday breakfast 🥞
I also added espresso powder to the milk the second time I made them, and it really accentuates the chocolate flavor 🥰👏🏻
I fully support that addition!! Yay thank you 🙂