Chocolate Protein Pancakes {in the blender!}
Posted: 05/04/2016
This post may contain affiliate links. Please read my disclosure policy.
Start your day off with chocolate! These chocolate protein pancakes have multiple sources of great protein that will keep you full all morning long.
Does anyone else get in food ruts? I’m in a serious breakfast food rut that consists of scrambled eggs. For me, protein is an absolute breakfast necessity.
I’ve learned through the morning time get-kids-off-to-school rush that I can make and eat scrambled eggs in 15 minutes. Not too shabby, right? And I make the eggs on the stove. I often do eggs in the microwave for N, but I’m a snob and really only like them cooked on the stovetop. I get up early to work, but somehow the mornings are still chaotic.
Well, not somehow, I know exactly how. It’s because I work, in my pjs with coffee, waiting until the very last second I can to get the kids up and ready for school, approximately 45 short minutes before we leave for the bus stop. I get them dressed, make them breakfast, and then run upstairs and get myself dressed and looking somewhat acceptable to be seen public. By this time I usually have 10-15 minutes left. If it’s ten minutes, I resign myself to the fact that I have to wait until I get home to eat breakfast. If it’s 15, I whip out my little frying pan and make my scrambled eggs happen.
I’ve been living low-carb lately in my quest to lose a few pounds, but when I’m not, I love having pancakes or muffins in the freezer for a quick and easy breakfast. But even still, I usually like to have an egg or two with the pancakes/muffins to boost the amount of protein.
However, these chocolate protein pancakes are an exception, thanks to how much protein is loaded into them.
About these chocolate protein pancakes:
These chocolate protein pancakes are FULL of protein. I use cottage cheese, similar to my lemon poppyseed pancakes. I also add chocolate protein powder to add even more great protein. And as always (almost always), I use whole wheat flour.
Oh, and did I mention these are made in the blender? They come together in minutes and are a fantastic way to start the day. By my calculations, per two pancakes, they contain over 14 grams of protein and only 180 calories. Top with some bananas and it’s not a bad way to start the day, right?
Chocolate syrup somewhat optional.
PS: My kids still think these buckwheat pancakes are also chocolate pancakes. Shhh….
Make ahead tip: Make a double batch of batter, cook it all up, and cool in a single layer on a cookie sheet. Freeze the cooled pancakes in a resealable storage bag. You can take a couple pancakes out of the bag when you’re making breakfast and reheat them in the toaster oven or microwave.
Used in this recipe:
- good nonstick griddle
- chocolate protein powder (I used Bob’s Red Mill – it’s plant-based, gluten-free and has added chia seeds!)
- whole wheat flour
- blender
Secret Ingredient: Cottage cheese
I like sneaking a little extra protein into recipes using cottage cheese. It’s practically undetectable when it’s put through the blender and it really adds a good punch of protein. Check out these recipes using cottage cheese:
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
-26 pancakes
Start your day off with chocolate! These chocolate protein pancakes have multiple sources of great protein that will keep you full all morning long.
Ingredients
- 4 eggs
- 1 cup low-fat cottage cheese
- 1 3/4 cups skim milk
- 2 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 2 tablespoons maple syrup
- 2 cups whole wheat flour
- 2/3 cup chocolate protein powder
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- In a blender, combine eggs, cottage cheese, milk, oil, vanilla, and maple syrup. Blend until smooth.
- On the top of the wet ingredients pile the flour, protein powder, cocoa powder, baking powder, and salt. Mix together gently to combine without mixing into wet ingredients. Blend briefly until just combined, scraping down sides as needed. If it’s too thick, you can switch to a spoon for stirring.
- Heat a large skillet over medium heat – grease or spray if needed. Drop batter by about 1/4 cup amounts onto the preheated skillet. Cook for about 1-2 minutes on each side (will depend on the heat of your skillet) or until golden brown and cooked through. Serve immediately with your favorite pancake toppings.
Notes
- Serving size: 2 pancakes
Nutrition Information
Serving: 1g, Calories: 174kcal, Carbohydrates: 21g, Protein: 13g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Cholesterol: 64mg, Sodium: 250mg, Fiber: 3g, Sugar: 5g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Ben loves these pancakes, and so do the kids.
Changes I would make: None are necessary!
Difficulty: So easy.
Lane & Holly @ With Two Spoons says
These look great, and you had me at chocolate!
Megan @ MegUnprocessed says
This stack looks gorgeous.
Rachel Gurk says
Thank you!
Liz says
I can’t eat too many carbs in the morning or I crash and burn! These look like the perfect alternative to my scrambled eggs!
Mom says
I’m wondering about adding some peanut butter…hmmm. Not for N of course
Bethany @ athletic avocado says
I need protein at breakfast or else I become a hangry monster. I also need a little bit of chocolate to keep me sane, AKA these pancakes will seal the deal! Great recipe!
Keith @ How's it Lookin? says
I gotta try these. Chocolate and pancakes combined are incredible, thanks for the idea
denise says
interesting concept…