Go Back
–+ servings
Chocolate protein pancakes spread out on a platter.
Print Recipe
5 from 1 vote

Chocolate Protein Pancakes

Start your day off with chocolate! These chocolate protein pancakes have multiple sources of protein that will keep you full all morning long.
Prep Time10 minutes
Cook Time4 minutes
Total Time14 minutes
Course: Breakfast and Brunch
Cuisine: American
Servings: 12
Author: Rachel Gurk

Ingredients

  • 4 large eggs
  • 1 cup low-fat cottage cheese (regular cottage cheese is fine, too)
  • 1 ¾ cups skim milk (or any type of milk)
  • 2 tablespoons canola oil
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons pure maple syrup
  • 2 cups whole wheat flour (use all-purpose flour, if you prefer)
  • ⅔ cup chocolate protein powder
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon salt

Instructions

  • In a blender, combine eggs, cottage cheese, milk, oil, vanilla, and maple syrup. Blend until smooth.
    4 large eggs, 1 cup low-fat cottage cheese, 1 ¾ cups skim milk, 2 tablespoons canola oil, 1 teaspoon pure vanilla extract, 2 tablespoons pure maple syrup
  • On the top of the wet ingredients, add 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 for your blender, stir the mixture with the scraper.
    2 cups whole wheat flour, ⅔ cup chocolate protein powder, ¼ cup unsweetened cocoa powder, 2 teaspoons baking powder, ¼ teaspoon salt
  • Heat a large skillet over medium heat; grease or spray if needed. Drop batter by about ¼ cup amounts onto the preheated skillet. Cook for about 1 to 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

  • Yield: Makes 24 pancakes, depending on size.
  • Storage & reheating: Store leftover pancakes in the refrigerator for up to 5 days or in the freezer for 2 months. Reheat pancakes in a toaster oven or microwave. There's no need to thaw them first.
  • Serving Suggestion: Protein pancakes are great for lunches or snacks, too. Picky eaters will appreciate them in a lunchbox.

Nutrition

Serving: 2pancakes | Calories: 172kcal | Carbohydrates: 22g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 71mg | Sodium: 260mg | Potassium: 253mg | Fiber: 4g | Sugar: 5g | Vitamin A: 172IU | Calcium: 161mg | Iron: 1mg

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code

*If you're viewing this on your phone, press and hold the QR code to open in your browser.