Go Back
Print
A stack of Chocolate Protein Pancakes on a plate with a fork to the left, syrup, and a small cup of coffee on a dish towel.

Chocolate Protein Pancakes

Fluffy, fudgy chocolate protein pancakes are a protein packed way to begin your day!

Course Breakfast, Brunch
Cuisine American
Keyword Chocolate, Pancakes, Protein
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12 pancakes

Ingredients

  • 2 Tbsp. Flaxseed Meal ground
  • 5 Tbsp. Water
  • 1½ c. Non-dairy Milk
  • 2 Tbsp. Apple Cider Vinegar
  • 2 c. Flour
  • ¾ tsp. Salt
  • 2 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 4 Tbsp. Sugar
  • ⅓ c. Chocolate Protein Powder
  • 2 Tbsp. Cocoa Powder
  • ½ Tbsp. Vanilla
  • 1 Banana smashed

Instructions

  1. In a small bowl mix together flaxseed meal and water. Allow to set for at least 5 minutes.

  2. In a liquid measuring cup stir together non-dairy milk and apple cider vinegar and allow to set for at least 5 minutes to make non-dairy buttermilk.

  3. In a medium mixing bowl stir together flour, salt, baking soda, baking powder, sugar, cocoa powder, and protein powder.

  4. After 5 minutes, mix the flax egg with the non-dairy buttermilk, mashed banana, and vanilla.

  5. Pour the wet ingredients into the dry ingredients bowl and mix together until combined. Allow the mixture to rest 15-30 minutes.

  6. Once the batter has rested, heat a non-stick skillet over medium heat with vegan butter. Use a ¼ cup measuring cup to scoop about a quarter cup of batter into the skillet. Let the batter cook for about 2-3 minutes or until bubbles form at the top.

  7. Flip the pancake and allow the second side to cook 2-3 minutes. Remove from heat and place in a warm oven until you are ready to serve.