Chocolate Protein Pancakes (Keto, Gluten-Free)

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!

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!

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!

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!

Chocolate Protein Pancakes

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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 minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes 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

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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