Gluten Free Chocolate Protein Pancakes are thick, fluffy, and great for meal prep! Enjoy a stack of these healthy pancakes with fresh fruit, coconut whipped cream, or your favorite classic toppings.
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Why You'll Love This Recipe
These healthy Chocolate Protein Pancakes are a great breakfast option for kids or adults! This recipe is made with simple ingredients like coconut milk, eggs, and banana.
To give them a protein boost, I added a few scoops of a sugar free chocolate collagen protein powder. Ancient Nutrition and Primal Kitchen are my two favorite brands!
If you love high protein recipes like this, you'll also love my Protein Cookie Dough Balls, Protein Banana Pancakes, and Protein Cookie Dough Cups!
🍴Ingredient Notes
- Unsweetened Coconut Milk - Any dairy-free milk will work with this recipe.
- Mashed Banana - Ripe bananas work best!
- Eggs - I would not recommend using an egg replacement for this recipe.
- Apple Cider Vinegar - I promise you won't taste it! Apple cider vinegar helps to activate the baking soda.
- Cassava Flour - I would not recommend swapping for any other flour.
- Cacao Powder - You can also swap for traditional cocoa powder. I prefer using cacao powder because it's less processed.
- Chocolate Collagen Powder - Any chocolate collagen powder will work with this recipe. I love using Ancient Nutrition & Primal Kitchen collagen products.
- Baking Powder + Baking Soda - You'll need both to create a super fluffy pancake!
🍴Step by Step Instructions
Step 1: Mix Wet Ingredients
Start by adding the coconut milk, mashed banana, eggs, and apple cider vinegar into a large mixing bowl. Whisk together.
Step 2: Mix Dry Ingredients
Next, add the cassava flour, cacao powder, baking powder, baking soda, and salt into a separate bowl. Use a whisk or a spoon to mix together until fully combined.
Step 3: Mix the Wet Mixture and Dry Mixture
Pour the dry mixture into the wet mixture and use a hand mixer or whisk to blend until a thick batter forms.
Step 4: Preparing the Frying Pan
Turn the burner to medium-high heat and drop about two teaspoons of coconut oil into the center of the pan. (You can also use a non-stick cooking spray.)
Step 5: Cooking the Pancakes
Wait until the skillet has warmed up - then fill a ⅓ cup with batter and pour 2-3 pancakes onto the skillet. Make sure you leave a little space in between each pancake so you can flip them!
Step 6: Flipping the Pancakes
Once the pancakes start to get small bubbles on the top, it's time to flip! Gently flip each one and let cook for another 1-2 minutes. If you see them burning on the bottom, turn the temp down a little. Repeat until the batter is gone.
Step 7: Serving
Serve with your favorite toppings and enjoy!
Pancake Tips
- Keep the stovetop on a medium/high heat - if it's too hot the bottom of the pancakes will burn! I tried turning up the heat to be more efficient, but the turned out flat and burnt.
- Don't pack the flour. Cassava flour is very dense, so I scoop the flour with a spoon into the measuring cup. Use a knife to scrape off the excess!
- For a (naturally) sweeter pancake, add in small chunks of banana while you're mixing together the batter! When I add banana, they're sweet enough to just grab and go as a quick snack. (You don't even need syrup!) Also, a great option for kids.
Frequently Asked Questions
Yes! This recipe is made with simple, wholesome ingredients and lower in sugar. Starting your day off with a higher protein meal is great for keeping your blood sugar stable throughout the day.
Yes! You can make the pancake batter the day before and store it in the refrigerator until you're ready to cook them. You can also make the pancakes, let them cool completely, and freeze for another day!
I would highly recommend using milk in this recipe! It's higher in protein than water and also has a creamier texture. I used coconut milk, but any non-dairy milk will work.
Pancake Topping Ideas
- Fresh Fruit - I love adding slices of ripe banana or strawberries, but any fresh fruit will taste great with these pancakes!
- Whipped Cream - Coconut whipped cream is my favorite dairy-free option.
- Chocolate Chips - Dark chocolate chips would be the perfect addition to these pancakes. Add them on top or fold them into the pancake batter.
- Maple Syrup - You can't go wrong with a classic! Swap for Lakanto Maple Syrup if you want a sugar-free option.
- Almond Butter - For an added protein, serve these pancakes with almond butter! You can also use Sunbutter, Cashew Butter, or Peanut Butter!
How to store leftovers
Store leftover pancakes in a sealed bag or glass container in the refrigerator. (Make sure they have cooled first.)
After about 5 days in the fridge, I would transfer them into the freezer!
You can also store leftover batter in the refrigerator for a few days. Make sure to cover the mixing bowl or transfer it into a smaller container with a lid. If the batter is too thick when you go to use it again, just add a little extra coconut milk to thin it out!
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After you make these Chocolate Protein Pancakes, make sure to leave a comment & rate the recipe!
Recipe Card
Gluten Free Chocolate Protein Pancakes
Equipment
- Frying Pan
- Large Mixing Bowl
Ingredients
Wet Ingredients
- ¾ Cup Unsweetened Coconut Milk
- ¾ Cup Mashed Bananas
- 2 Eggs
- 1 Tablespoon Apple Cider Vinegar
Dry Ingredients
- ¾ Cup Cassava Flour
- ¼ Cup Cacao Powder
- 3 Scoops Chocolate Collagen Powder I used Ancient Nutrition, but any brand will work.
- 1+½ Teaspoons Baking Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Instructions
Making the Pancake Batter
- Start by adding the coconut milk, mashed banana, eggs, and apple cider vinegar into a large mixing bowl. Whisk together.
- Next, add the cassava flour, cacao powder, baking powder, baking soda, and salt into a separate bowl. Use a whisk or a spoon to mix together until fully combined.
- Pour the dry mixture into the wet mixture and use a hand mixer or whisk to blend until a thick batter forms.
Making the Pancakes
- Turn the burner to medium-high heat and drop about two teaspoons of coconut oil into the center of the pan. (You can also use a non-stick cooking spray.)
- Wait until the skillet has warmed up - then fill a ⅓ cup with batter and pour 2-3 pancakes onto the skillet. Make sure you leave a little space in between each pancake so you can flip them!
- Once the pancakes start to get small bubbles on the top, it's time to flip! Gently flip each one and let cook for another 1-2 minutes. If you see them burning on the bottom, turn the temp down a little. Repeat until the batter is gone.
- Serve with your favorite toppings and enjoy!
Notes
Pancake Tips
- Keep the stovetop on a medium/high heat - if it's too hot the bottom of the pancakes will burn! I tried turning up the heat to be more efficient, but the turned out flat and burnt.
- Don't pack the flour. Cassava flour is very dense, so I scoop the flour with a spoon into the measuring cup. Use a knife to scrape off the excess!
- For a (naturally) sweeter pancake, add in small chunks of banana while you're mixing together the batter! When I add banana, they're sweet enough to just grab and go as a quick snack. (You don't even need syrup!) Also, a great option for kids.
How To Store Leftovers
Nutrition
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