Chocolate Protein Pancakes
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.
Servings 2 servings
- 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 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.
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.
Calories: 379kcal | Carbohydrates: 5.4g | Protein: 19g | Fat: 31.3g | Saturated Fat: 18g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 8.4g | Trans Fat: 0g | Cholesterol: 262.5mg | Sodium: 289.5mg | Potassium: 194.3mg | Fiber: 2.8g | Sugar: 1.4g | Vitamin A: 1075IU | Vitamin C: 0mg | Calcium: 237mg | Iron: 1.7mg | Net carbs: 2.6g