Chocolate Protein Pancakes (Blender)
Chocolate protein pancakes are a great way to beef up your morning routine with a healthy, filling chocolatey breakfast. You’ll love how they taste, and your body will love that muscle-building fuel.
Chocolate protein pancakes make a great pre- and post-workout meal. Loaded with chocolate protein powder, eggs, and cottage cheese, these pancakes help you repair muscle so you can hit your fitness goals.
Eating well doesn’t have to mean sacrificing flavor! These fluffy protein pancakes taste like a chocolate treat and are thickened without banana so you get the benefits of protein without the extra sugar or banana flavor. They’re perfect with a hearty drizzle of chocolate syrup and maybe even some homemade whipped cream!
About these chocolate protein pancakes
This recipe uses whole wheat flour (or your favorite flour). This means you get the consistency of a “regular” pancake but the benefits of the added protein sources.
Not just for workout or recovery days, protein pancakes are a great way to start any day, as the protein keeps you full all morning. The addition of eggs and low-fat cottage cheese means these pancakes are always thick and fluffy, and never dull or dry.
This pancake recipe is also the perfect recipe to keep on hand to indulge your chocolate cravings. The next time you need a bite of dessert or are looking for a chocolate treat, whip up a stack of these chocolate protein beauties. You’ll be glad you did!
One bite and you’ll agree: it’s easy to have your protein and enjoy it too.
What you need
- Dry Ingredients: Whole wheat flour, cocoa powder, baking powder, and salt
- Wet Ingredients: Skim milk, canola oil, maple syrup, and vanilla extract
- Protein Sources: We added protein to these pancakes in two different ways (in addition to the eggs, of course!) – chocolate protein powder and cottage cheese. The cottage cheese, along with everything else, gets blended in the blender and you can’t even tell it’s there! It adds moisture and protein.
How to make them
In a blender, combine eggs, cottage cheese, milk, oil, maple syrup, and vanilla. 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.
Drop batter by about 1/4 cup amounts onto the preheated skillet.
Cook for about 1-2 minutes on each side over medium heat or until golden brown and cooked through.
FAQs
Yes, you definitely can! Some protein powders will have instructions on the label for how to sub for flour. If you don’t see substitution instructions, you can add the powder to your pancake mix and just add a little more water or milk to get the right consistency.
The mix is heavy and thick with that protein powder, so make sure to wait long enough before flipping. Once you see bubbles on the top of your pancakes, it’s probably safe to flip!
How to make these power-packed pancakes your own
- If you don’t have chocolate protein powder in your pantry, you can use a different flavor. Vanilla or mocha protein powder would be equally delicious! Mocha protein would make these pancakes a protein packed version of our mocha pancakes.
- Looking for the perfect topping? Maple syrup, cacao nibs, unsweetened shredded or flaked coconut, and sliced almonds are great choices. You can also use fresh berries, like raspberries or strawberries (strawberry sauce is awesome on these, too). If you’re looking for something more decadent, try caramel sauce!
- Like bananas but not in your pancakes? Fresh sliced bananas are great as a topping for chocolate protein pancakes. You can also melt a little nut butter and drizzle it over top!
- This recipe calls for whole wheat flour, but you can use any flour that you would typically use for pancakes, like all-purpose flour or a 1:1 gluten-free flour.
Storage Suggestions
Store leftover protein pancakes in a covered container in the fridge for up to four days. They can also be frozen for up to three months.
Reheating Tips
Reheat in a skillet over medium-low heat, or in the microwave in 20-30 second intervals or until heated through.
More protein packed ways to start your day
Get the Recipe: Chocolate Protein Pancakes
Ingredients
- 4 large eggs
- 1 cup low-fat cottage cheese
- 1 3/4 cups skim milk
- 2 tablespoons canola oil
- 2 tablespoons real maple syrup
- 1 teaspoon pure vanilla extract
- 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, maple syrup, and vanilla. 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 topped with your favorite pancake toppings
Notes
- If you don’t have chocolate protein powder in your pantry, you can use a different flavor. Vanilla or mocha protein powder would be equally delicious!
- This recipe calls for whole wheat flour, but you can use any flour that you would typically use for pancakes, like all-purpose flour or a 1:1 gluten-free flour.
- Store leftover protein pancakes in a covered container in the fridge for up to four days. They can also be frozen for up to three months.
- Reheat in a skillet over medium-low heat, or in the microwave in 20-30 second intervals or until heated through.