These easy low-carb chocolate protein pancakes are packed with chocolate flavor and only have 5 grams of carbs per serving for a delicious, healthy breakfast!

A stack of chocolate protein pancakes topped with whipped cream and a sliced strawberry

These easy chocolate protein pancakes have over 20 grams of protein and only 5 grams of carbs per serving, which makes them perfect for a healthy breakfast, even if you are on a low-carb or ketogenic diet.

You get a rich, chocolatey flavor to start your morning, and the protein will give you energy for hours!

Why you will love chocolate protein pancakes

  • They’re packed with protein (20 grams per serving!)
  • They have a rich, chocolatey flavor
  • They’re quick and easy to make
  • The batter comes together in one bowl
  • They’re naturally low-carb and keto-friendly

Reader reviews

My son is newly diagnosed with type one diabetes and used to have terrible blood sugar spikes in the morning. With higher protein and lower carb foods like this, they’re no more.

This recipe is now my son’s favorite. I put the batter in my little dash waffle maker and they turn out perfect. They also freeze really well. I reheat them in the toaster and top them with whipped cream and berries.

Odin’s Mom
Rating

Chocolate protein pancake ingredients

These delicious pancakes use basic ingredients plus your favorite protein powder!

  • Protein powder — I like to use vanilla protein powder, but you could use chocolate if you want an even richer taste. You want to use a low-carb protein powder.
  • Cocoa powder — Make sure to use unsweetened cocoa powder. This gives the pancakes their amazing chocolate flavor.
  • Baking powder — This helps the pancakes rise and stay light and fluffy.
  • Coconut flour — This gluten-free, low-carb flour alternative adds texture and fiber. You only need a small amount because it absorbs a lot of liquid.
  • Sweetener — I recommend a low-carb sweetener like stevia or monk fruit to sweeten the pancakes without the need for sugar.
  • Salt — Just a pinch enhances the sweetness and the flavor of the cocoa powder.
  • Eggs — These provide structure, bind the ingredients, and add even more protein.
  • Butter — Softened butter adds richness and moisture to the pancakes. You could also use coconut oil.
  • Cream cheese — This gives the batter a creaminess and adds a hint of tanginess to balance out the sweetness.
  • Vanilla extract — Vanilla enhances the flavor of the cocoa powder for an even richer taste.

How to make chocolate protein pancakes

  • Whisk together all of the dry ingredients in a mixing bowl until no lumps remain.
  • Make a well in the middle of the dry ingredients and add the eggs, butter, cream cheese, and vanilla extract into the middle. 
  • Fold the batter together gently and set aside for 5 minutes.
  • Heat a non-stick frying pan over medium to high heat.
  • Cook ¼ cup of the batter in the pan at a time. Cook until bubbles form on the top surface, then flip over to cook on the other side, cooking for about 3 – 4 minutes per side.
  • Repeat until you’ve used all of the batter.

Enjoy!

Stack of pancakes as seen from above

Recipe tips and tricks

  • Make sure the butter and cream cheese are softened before mixing to prevent lumps in the batter.
  • Let the batter rest for at least 5 minutes to give the coconut flour time to absorb the liquid.
Stack of pancakes with whipped cream and a strawberry

Substitutions and variations

  • If you want an even richer chocolate flavor, swap the vanilla protein powder with chocolate protein powder.
  • Add some sugar-free chocolate chips or fresh berries to the batter for extra texture and flavor.

What to serve with this recipe

I love serving chocolate pancakes with sliced strawberries or raspberries on top. If you want to add fruit, I recommend any kind of berry since they tend to be lower in carbs than other fruits.

After that, I usually top the pancakes with sugar-free syrup and a dollop of sugar-free whipped cream for the perfect stack!

If you want some yummy coffee on the side, I’d recommend a skinny peppermint mocha or skinny vanilla almond latte!

Storage and freezing

  • Place cooked and cooled pancakes in an airtight container in the refrigerator for up to 24 hours. Make sure the pancakes are completely cooled first to avoid condensation that could make them soggy.
  • You can also freeze pancakes in a freezer-safe container or bag for up to 3 months.

Other healthy low-carb pancake recipes

Looking for more healthy pancake recipes to start your day the right way? Here are a few of my favorites that I know you’ll love: 

You can also check out this roundup I created of diabetic friendly pancake recipes for even more great ideas!

Chocolate Protein Pancakes

4.26 from 27 votes
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These easy low-carb Chocolate Protein Pancakes are the perfect way to start the day! They're packed with chocolate flavor but only have 5 grams of carbs per serving for a delicious, healthy breakfast.
Author: Christel Oerum
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 servings

Ingredients 

Dry ingredients

  • 1 scoop vanilla protein powder 
  • 1 tablespoon cocoa powder
  • 2 teaspoon baking powder
  • 1 tablespoon coconut flour
  • 1 tablespoon granulated sweetener
  • 1 pinch salt

Wet ingredients

  • 2 eggs
  • 4 tablespoon unsalted butter , (softened)
  • 1 tablespoon cream cheese
  • 1/4 teaspoon vanilla extract

Instructions

  • Whisk together all of the dry ingredients in a mixing bowl until no lumps remain.
  • Make a well in the middle of the dry ingredients and add the eggs, butter, cream cheese, and vanilla extract into the middle.
  • Fold the batter together gently and set aside for 5 minutes.
  • Heat a non-stick frying pan over medium to high heat.
  • Add 1/4 cup of the batter to the pan at a time. Cook until bubbles form on the top surface, then flip over to cook on the other side, cooking for about 3 – 4 minutes per side.

Notes

This recipe is for 2 servings of chocolate pancakes. The number of pancakes per serving will depend on what size you make them, but there should be 2-3 per serving.
Don’t over-mix the batter. Some small lumps are fine.
After mixing the batter, allow it to rest for at least 5 minutes so the coconut flour can absorb the moisture.
If the batter is too thin, add more protein powder, one tablespoon at a time. If the batter is too thick, add milk one tablespoon at a time.
A good-quality non-stick pan or heavy-bottomed pan is best for cooking pancakes. A thin pan will cook the pancakes too quickly.
Cooked pancakes can be stored in an airtight container in the refrigerator for up to 24 hours. Make sure they are completely cool before storing, otherwise they will become soggy.

Nutrition Info Per Serving

Nutrition Facts
Chocolate Protein Pancakes
Amount per Serving
Calories
379
% Daily Value*
Fat
 
31.3
g
48
%
Saturated Fat
 
18
g
90
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
1.9
g
Monounsaturated Fat
 
8.4
g
Cholesterol
 
262.5
mg
88
%
Sodium
 
289.5
mg
12
%
Potassium
 
194.3
mg
6
%
Carbohydrates
 
5.4
g
2
%
Fiber
 
2.8
g
11
%
Sugar
 
1.4
g
2
%
Protein
 
19
g
38
%
Vitamin A
 
1075
IU
22
%
Vitamin C
 
0
mg
0
%
Calcium
 
237
mg
24
%
Iron
 
1.7
mg
9
%
Net carbs
 
2.6
g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American