Chocolate Protein Pancakes {in the blender!}

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:

 

• Egg white frittata with green chiles and spinach
• Breakfast cinnamon swirl cheesecake
• Mocha protein shake
• Peach, banana, honey, and cottage cheese smoothie
• Pita flatbread with asparagus and herbed cottage cheese

Verdict: I love these chocolate protein pancakes. They’re super filling and unbelievably moist thanks to the cottage cheese. You won’t even know they’re made with whole wheat flour.
Husband’s take: Ben loves these pancakes, and so do the kids.
Changes I would make: None are necessary!
Difficulty: So easy.