Enjoy a stack of Chocolate Protein Pancakes for an absolutely delicious protein-rich breakfast! This easy pancake recipe will keep you full until lunch time thanks to the protein!
In a large bowl, combine the dry ingredients for the pancakes (flour, sugar, cacao powder, protein powder, baking powder, salt) and whisk together.
In another large bowl, whisk together the milk, eggs, and melted coconut oil.
Quickly ad the liquid ingredients to the dry ingredients, before the coconut milk solidifies, and whisk together until almost no clumps remain.
Add the chocolate chips, if using, and whisk together until mostly smooth. Do not overmix! A few small flour clumps is OK.
Preheat a non-stick skillet or griddle, and brush with coconut oil. Spoon ¼ cup of the chocolate pancake batter into the pan and cook over medium-low heat for 3-4 minutes, or until small bubbles form at the surface. Flip carefully, and cook for another 30 seconds - 1 minute, or until the pancake rises a little and the pancake is fully cooked. Remove from the skillet and set aside. Repeat until all the pancakes are cooked.
Make the chocolate sauce:
In a small saucepan, heat the milk, sugar, agave, and cacao powder, whisking constantly to dissolve the sugar and remove any clumps. Remove from heat and stir in the chocolate chips until they melt and the sauce is smooth. Pour over warm pancakes to serve.
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Notes
The nutritional estimate is just for the pancakes, not including sauce or syrup.Tips:
Use dark chocolate chips if you prefer dark chocolate flavors, or use milk chocolate for a lighter chocolate flavor.
Serve these pancakes with fresh berries or a dollop of Greek yogurt.
If using a sweetened or flavored protein powder, consider reducing the sugar amount in the pancakes. I love using collagen peptide powder because it is absolutely flavorless and dissolves easily into the batter.
The chocolate sauce will keep in the fridge for up to 1 week, or freeze it and store for up to 3 months. It will thicken in the fridge, so give it time to come to room temperature before serving, or place it in a shallow bowl with hot water to warm it up faster to get to a saucy consistency.
These pancakes will last up to 5 days in the refrigerator, or up to 3 months in the freezer. To freeze pancakes, place a piece of parchment paper in between each pancakes to prevent them from sticking to each other.
To reheat pancakes, place them in a toaster oven and bake at 325F for 5-10 minutes, depending on whether they're refrigerated or frozen.
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