Chocolate Protein Pancakes without Protein Powder {or Refined Sugar}

Ok, friends. This recipe has changed our Saturday mornings.

My family loves traditions, and one of the traditions we have recently tried to establish is Saturday morning pancakes and waffles. Depending on the week, I might heat up the waffle iron or pour pancake batter into a skillet. Either way, we enjoy a breakfast treat for which we don’t normally have time on weekday mornings.

But I’ve hit a snag in this tradition: namely, that pancakes and waffles are both major sources of sugar crashes–especially for my young kids.

So what did I do? Developed recipes, of course!

Today, I’m sharing our recipe for Chocolate Protein Pancakes without Protein Powder. And next, I hope to share our recipe for Whole Wheat Protein Waffles (made without refined sugar).

Chocolate Banana Protein Pancakes

Protein can come in many forms…and it most certainly does not need to be tied down to protein powder!

This recipe for chocolate protein pancakes makes use of multiple natural sources of protein that–added together–result in a healthy serving of protein to start the day or add fuel to the afternoon hours.

What protein sources does it use?

• eggs
• whole grain
• yogurt

Protein Pancakes in the Blender

Making protein pancakes doesn’t have to be difficult at all. In fact, this recipe for chocolate protein pancakes is one of the easiest ones in my cookbook!

Whipping up a batch of batter in a blender and then pouring the batter into the pan directly from the blender pitcher simplifies the entire process.

This chocolate protein pancakes recipe makes use of many of these ingredients.

• These chocolate protein pancakes are made in the blender, simplifying the entire process!
• You get all the chocolate flavor without using refined sugar or refined grains.
• These chocolate protein pancakes are packed with protein without using protein powder.

How to Make Chocolate Protein Pancakes

This chocolate protein pancakes recipe is super simple to make! Just follow these steps:

STEP ONE: Blend all ingredients together in a high-powered blender.

STEP TWO: Preheat a cast iron skillet or griddle over medium heat.

STEP THREE: Pour the batter directly from the blender pitcher onto the heated skillet or griddle. Each pancake should use about 1/4 to 1/3 cup of the batter.

STEP FOUR: Cook the pancake for about one minute (or until the edges are beginning to crisp and the center is bubbly), then flip to cook the other side.

STEP FIVE: Once cooked through, remove the pancake from the heat. If desired, wrap in a dish towel to keep warm.

STEP SIX: Repeat this process with the remaining pancake batter.

STEP SEVEN: Serve the cooked pancakes with maple syrup and/or homemade maple-syrup whipped cream.

Storage Instructions

If you have leftover chocolate protein pancakes, you can store them in an airtight Ziplock bag in the refrigerator for up to three days.

If you prefer to freeze the leftovers (or want long-term storage), cool the pancakes completely and then store inside a Ziplock bag in the freezer for up to three months.

Reheating

When you are ready to eat leftovers from this recipe, you have several options:

• Our favorite: Reheat the pancakes in a pan over low heat for about a minute.
• Use a microwave.
• Heat in the oven.

Serving Suggestions

These chocolate protein pancakes are delicious as-is. But you can definitely dress them up and max their protein content with the addition of a few ingredients for presentation:

• Add chopped nuts to the top.
• Sprinkle with mini chocolate chips.
• Add homemade maple-syrup whipped cream.
• Drizzle with maple syrup.

Variations and Substitutions

• If you don’t care about avoiding protein powder, you can totally add it to this recipe! Here is the simple swap to make: Instead of 1/3 cup cocoa powder, use 1/4 cup cocoa powder and 1/4 cup chocolate protein powder.
• Add a sprinkling of ground cinnamon for a Mexican-chocolate inspired pancake.
• Stir in a drop or two of mint extract for chocolate-mint pancakes.
• Sub out the banana for a sweetened yogurt.
• Add dates instead of banana for another natural sweetener option.

Need More Protein? These Recipes Have You Covered…

Add more protein to your daily snacking habits with these recipes:

• High-Protein Blueberry Oat Bars (No Protein Powder)
• Protein Pear Fruit Pudding
• Protein Cookie Dough Bites (No-Bake, Gluten-Free, Vegan)

Other Amazing Chocolate Recipes

Chocolate is one of our favorite recipes and sources of magnesium. Try these healthy chocolate recipes next:

• Pomegranate Dark Chocolate Bark
• High-Protein Dark Chocolate Marshmallows
• Chocolate Covered Raspberry Bites (with Chia Seeds)
• Healthy Dark Chocolate Peppermint Truffles (with Coconut Oil and Coconut Milk)
• Healthy No-Bake Double Chocolate Granola Bars
• Healthy Homemade Coconut Oil Dark Chocolate Bites (Sugar-Free, Dairy-Free)

Get More Whole Wheat!

Add whole wheat into your snack diet with these easy recipes:

• Olive Oil Biscuits with Cheddar & Chives {100% Whole Wheat}
• Healthy Chocolate Zucchini Muffins {made with Freshly Milled Whole Wheat Flour}
• *The GOOIEST* Soft-Baked Whole Wheat Chocolate Chip Cookies {Healthier Recipe with Powdered Milk}

Recipe Card for Chocolate Protein Pancakes without Protein Powder

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Chocolate Protein Pancakes without Protein Powder (blender recipe)

Yield: 5 large pancakes

Prep Time: 1 minute

Cook Time: 10 minutes

Total Time: 11 minutes

These Chocolate Protein Pancakes without Protein Powder are a delicious way to start the day! They use whole wheat flour and no refined sugar or protein powder--all the best without losing amazing flavor!

5.0 Stars (1 Review)

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Ingredients

• 1 cup whole wheat flour
• 1 1/2 Tbsp. maple syrup
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. sea salt
• 2 eggs
• 1 cup plain yogurt
• 2 Tbsp. cold-pressed extra virgin coconut oil
• 1 tsp. pure vanilla extract
• 1/3 cup cocoa powder
• Half a ripe banana

Instructions

1. Blend all ingredients together in a high-powered blender.
2. Preheat a cast iron skillet or griddle over medium heat.
3. Pour the batter directly from the blender pitcher onto the heated skillet or griddle. Each pancake should use about 1/4 to 1/3 cup of the batter.
4. Cook the pancake for about one minute (or until the edges are beginning to crisp and the center is bubbly), then flip to cook the other side.
5. Once cooked through, remove the pancake from the heat. If desired, wrap in a dish towel to keep warm.
6. Repeat this process with the remaining pancake batter.
7. Serve the cooked pancakes with maple syrup and/or homemade maple-syrup whipped cream.

Did you make this recipe?

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