These gluten-free protein pancakes are packed with chocolate flavor with no refined sugar or wheat flour. Enjoy a tall stack of fluffy protein pancakes that are low carb and keto-friendly.
Since I started my fitness journey (8 weeks ago), I try to incorporate more protein into my daily meals. Most recipes online are made with oats, bananas, or both, and I need a recipe that’s both keto-friendly and low carb.
This is a no-blender, one bowl protein pancake recipe that’s perfect for a quick low carb breakfast or post-workout snack. Super easy to make, just as my keto coconut flour pancakes recipe, but with extra protein. About 20g per serving!
You should definitely give these protein pancakes a try!
Don’t get me wrong I’m not anti-blender since I have a 2 ingredients cream cheese pancakes recipe that requires a blender, but I’m all about convenience, and sometimes I hate doing the dishes.
Watch the step-by-step video I made, to see how to make these easy protein pancakes.
Ingredients for Protein Pancakes
- coconut flour
- protein powder
- cocoa powder
- chocolate chips
- Sweetener – My favorite is this Erythritol and Monk Fruit Blend. (Use “LOWCARBSPARK10” at checkout for a 10% discount)
- baking powder
- large eggs
- unsweetened milk
- Vanilla extract
How to Make the Best Protein Pancakes
It’s stupidly easy to make these protein pancakes. All you need is one bowl and all the ingredients.
- In a large bowl, whisk the eggs with a pinch of salt until frothy. Add vanilla extract for extra taste.
- Mix in the flours, sweetener, and cocoa powder. You can sift them to make the pancakes extra fluffy.
- Once your batter is smooth and airy, heat a non-stick pan over medium heat.
- Cook the pancakes for about 2-3 minutes on each side. Use a ¼ measuring cup for perfectly sized pancakes.
- Serve with your favorite toppings!
What Protein Powder to Use?
I usually make this recipe with unflavored whey protein and turns out perfect every time. It’s the same protein I use to make my egg-free keto bread and my keto post-workout smoothies. Keep in mind that protein powders absorb more liquid, and if you’re not adding enough, you may end up with dry pancakes.
How to Store Protein Pancakes?
You can make your protein pancakes ahead of time and store the cooked pancakes in an air-tight container in the fridge. Just reheat for 1-2 minutes in the pan or microwave until heated through. They will last for up to 5 days.
To freeze protein pancakes, allow them to cool and wrap them individually to prevent sticking. When ready to enjoy, thaw them overnight or microwave for 2-3 minutes until warm.
Other Delicious Recipes You’ll Love
- Thick and Fluffy Flourless Pumpkin Pancakes
- Paleo Keto Blueberry Scones with Lemon Glaze
- Creamy Baked Eggs with Leeks, Spinach and Bacon
- Easy Raspberry Chia Jam – Keto & Low Carb
The Best Double Chocolate Protein Pancakes – Keto andLow Carb
- In a large mixing bowl, crack the eggs, add vanilla extract, a pinch of salt, and the unsweetened milk, Whisk for about 1 minute, until frothy.
- Add the dry ingredients: coconut flour, protein, powder, sweetener, flaxseed meal, baking powder, cocoa powder, and stir until you get a smooth pancake batter.
- Incorporate the chocolate chips.
- Heat a non-stick pan over medium heat and spray with cooking oil.
- Pour about ¼ cup of the batter for each pancake. Smooth the top using the back of a spoon.
- Cover with a lid and cook for about 2-3 minutes on each side.
- Serve with your favorite toppings such as peanut butter, sugar-free chia jam, berries, sugar-free maple syrup, or Greek yogurt and nuts.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes: