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.
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.
Notes
The serving size 1/2 from all the pancakes you make. I made 8 medium-sized pancakes.