These low-carb chocolate protein pancakes are packed with protein and take only 10 minutes to get ready! With only 5 grams of carbs per serving, they’re the perfect easy, healthy breakfast.
Pancakes are always a great option for breakfast. They are quick to make, always taste delicious, and who doesn’t love pancakes first thing in the morning?
What makes pancakes even better is making them healthy too! These chocolate protein pancakes have over 20 grams of protein and only 5 grams of carbs per serving. Perfect for a healthy breakfast, even if you are on a low-carb or ketogenic diet.
You don’t even have to skip the syrup to enjoy your pancakes, you can find sugar-free syrup at most local supermarkets or online.
How to make chocolate protein pancakes?
Step 1: Whisk together all of the dry ingredients in a mixing bowl until no lumps remain. Make a well in the center for the wet ingredients.
Step 2: Add the eggs, butter, cream cheese, and vanilla extract to the well in the dry ingredients and gently fold into the mixture until everything is well combined. Set aside for 5 minutes.
Pro tip: Don’t over mix your batter as leaving some small lumps in can help the pancakes form and give them a better texture.
Step 3: Heat a non-stick pan over medium-high heat. Scoop 1/4 cup of the batter into the pan and allow to spread into a perfect circle. Leave to cook for 2 – 4 minutes until bubbles form on the top of the pancake. Flip and cook on the other side until completely cooked.
Tip: If your batter is too wet and runny, it will spread into a much larger pancake which can be difficult to flip over when needed. Add some more protein powder, one tablespoon at a time, until the mixture seems thick enough. If your batter is too dry, add some milk, one tablespoon at a time, until the right consistency is achieved.
Step 4: Serve immediately with some sugar-free syrup or your desired low-carb toppings (I put a little whipped cream and a strawberry on top.)
Tips for making the perfect chocolate protein pancakes
- Use a good quality non-stick pan or a heavy-bottomed pan to make your pancakes come out perfectly. A thin pan will cook the pancakes too quickly and they can burn, a good quality non-stick pan distributes the heat evenly and allows for even cooking throughout.
- Always let your mixture sit for at least 5 minutes to allow the coconut flour to absorb some moisture and give the pancakes a better texture.
- After putting the batter into the hot pan, cover with a tight-fitting lid to allow the pancake to cook on the top as well. This also helps make the pancakes more fluffy and soft.
Can these chocolate protein pancakes be made ahead and stored?
Yes! Once the pancakes are cooked and cooled, they can be stored for up to 24 hours. Make sure to cool them down thoroughly before putting them in the refrigerator as condensation will make the pancakes soggy.
When you want to eat them, just heat them up in the microwave and enjoy!
Other healthy low-carb pancake recipes
If you liked this recipe, here are some other healthy pancake recipes you might enjoy:
You can also read this roundup I created of diabetic friendly pancake recipes for even more great recipe ideas.
When you’ve tried this chocolate protein pancake recipe, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Chocolate Protein Pancakes
- 2 eggs
- 4 tbsp. unsalted butter softened
- 1 tbsp. cream cheese
- 1/4 tsp. vanilla extract
- Whisk together all of the dry ingredients in a large mixing bowl until well combined.
- Heat a non-stick frying pan over medium to high heat. If you're not using a non-stick pan, you can heat a heavy-bottomed pan over high heat and spray some cooking spray or use a small amount of oil to prevent sticking.
- Add a 1/4 cup of the batter to the pan at a time and cook until bubbles form on the top surface and then flip over to cook on the other side. They should cook for 3 - 4 minutes on each side.
- Serve immediately with sugar-free syrup or your desired low-carb toppings.