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. Made with protein powder, eggs, and coconut flour, these pancakes pack 20 grams of protein.
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.
What Are Protein Pancakes?
Protein pancakes are specifically crafted to contain a higher protein content compared to regular pancakes. If you’re searching for a delicious and convenient means to increase your protein intake, these pancakes are an excellent choice.
These pancakes can be enjoyed as a nutritious breakfast option, a post-workout meal, or as a delicious treat any time of the day. They offer a balance of carbohydrates, protein, and fats, providing sustained energy and supporting muscle recovery and growth.
Reasons You’ll Love this Protein Pancakes Recipe
- 20 grams of protein per serving.
- Made with common and healthy ingredients you likely have at home; these protein pancakes are a powerhouse of nutrition.
- These pancakes are macro-friendly and perfect for a post-workout meal.
- Easy to meal prep and store for the week.
- Super fluffy, airy, and loaded with chocolate flavor.
Ingredients for Protein Pancakes
- Coconut flour – I use coconut flour as a gluten-free alternative to wheat flour. It’s loaded with fiber and adds a subtle sweet flavor to the pancakes.
- Protein powder – use your favorite protein powder that you know dissolves well and tastes delicious.
- Cocoa powder – for a rich chocolate flavor.
- Chocolate chips – I’m a chocolate lover, so there’s never enough for me. You can use chopped dark chocolate chunks instead.
- Sweetener – I prefer adding a low carb sweetener to my batter, but you can use your favorite granulated sugar.
- Baking powder – Use fresh baking powder to ensure they rise and become fluffy.
- Eggs – choose large eggs to bind all the ingredients together.
- Unsweetened milk – such as almond milk or coconut milk, is added to the recipe to provide moisture and help create the desired pancake consistency. I
- Vanilla extract – choose a high quality extract for the best flavor.
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.
Preparing The Batter
In a large bowl, whisk the eggs with a pinch of salt until frothy. This step helps to incorporate air into the eggs, which will contribute to the lightness and fluffiness of the pancakes. Add vanilla extract for extra taste.
Mix in the coconut flour, protein powder, sweetener, and cocoa powder. Stir everything together until the dry ingredients are well combined with the wet ingredients.
If desired, you can sift the flours and cocoa powder before adding them to the mixture. Sifting helps to remove any lumps and creates a smoother batter, which can contribute to extra fluffiness in the pancakes.
Cooking the Pancakes
Once your batter is smooth and airy, heat a non-stick pan over medium heat.
Preheating the pan is essential to ensure even cooking and prevent the pancakes from sticking. Using a non-stick pan minimizes the need for excessive oil or butter, making the pancakes a healthier option.
Cook the pancakes for about 2-3 minutes on each side. Use a ¼ measuring cup for perfectly sized-pancakes.
Cook them for a few minutes on the first side until bubbles start to form on the surface. This indicates that the pancakes are ready to be flipped. Carefully flip the pancakes using a spatula and cook them for an additional 2-3 minutes on the other side until they are golden brown and cooked through
Serve with your favorite toppings!
Once the pancakes are cooked, transfer them to a serving plate. You can get creative with the toppings and add your favorites. Some popular options include fresh fruits, Greek yogurt, nut butter, maple syrup, or a sprinkle of chocolate chips.
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.
Toppings and Garnishes
- Fresh Fruit: Top your protein pancakes with a variety of fresh fruits like sliced bananas, strawberries, blueberries, raspberries, or sliced peaches.
- Nut Butter: Drizzle your favorite nut butter, such as almond butter, peanut butter, or cashew butter, for extra protein and healthy fats.
- Greek Yogurt or Cottage Cheese: Top with some creamy Greek yogurt for a creamy texture.
- Maple Syrup or Honey: he natural sweetness of maple syrup complements the flavors of the pancakes and adds a touch of indulgence.
- Whipped Cream: You can use traditional whipped cream or opt for a healthier alternative like coconut whipped cream.
- Cinnamon: Lightly dust your pancakes with a sprinkle of cinnamon or cocoa powder.
Tips for Making Perfect Protein Pancakes
- To achieve the ideal texture and consistency of your protein powder waffles, it is crucial to measure all the ingredients precisely. Accurate measurements are key in ensuring that your waffles turn out just right.
- Try not to overcook the waffles as they might become too dry and crumbly.
- Use more liquid if your pancakes batter looks to be too thick. If you find that your pancake batter appears too thick, don’t hesitate to add a bit more liquid.
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
- 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: