In this post: Start your day right with these delicious chocolate protein pancakes. They’re low-carb, high-protein, and full of flavor!


I know very few people who dislike pancakes. You can serve them with butter, jam, maple syrup, nut butter, etc. But sometimes I just want a little extra protein with breakfast. That’s why I’m sharing this delicious pancake recipe that is high-protein and low-carb! Learn to make this recipe for yourself with step-by-step instructions below.

Chocolate protein pancakes with whipped cream, chocolate chips, and walnuts on top.

Why You’ll Love This Recipe

This chocolate protein pancake recipe:

  • is quick and easy to make
  • doesn’t include complicated instructions or hard-to-find ingredients
  • is adaptable to many common food allergens
Eggs, protein powder, and bananas ready to mix.

Chocolate Protein Pancake Ingredients

  • Banana: sweetens and adds moisture.
  • Egg yolk: adds richness and assists in binding the ingredients.
  • Chocolate protein powder: I recommend Vega brand for those of you who can’t or don’t eat dairy.
  • Salt: brings out the depth of the chocolate and banana.
  • Baking powder: creates light and fluffy pancakes.
  • Egg whites: adding whipped egg whites to pancakes lightens the texture.
  • Chocolate chips (optional): a fun additive for extra chocolate flavor.

Substitutions and Variations

  • Eggs – you can substitute the eggs for a vegan replacement (but the pancakes will not be as fluffy).
  • Protein powder – you can use other flavors of protein powder like vanilla, peppermint chocolate, blueberry, strawberry, peanut butter, salted caramel, etc.
  • Toppings – top with whipped cream, chocolate chips, butter, maple syrup, fruit (bananas, strawberries, etc.), chocolate sauce, nut butter, crumbled bacon, Greek yogurt, apple sauce, or nuts!

How to Make Chocolate Protein Pancakes

  1. Blend the banana and egg yolk in a food processor until smooth. 
  2. Add the protein powder, salt and baking powder to the food processor. Blend the mixture until it’s smooth and even in color. Protein pancake batter in the food processor before the eggs are added.
  3. Whisk the egg whites in a clean bowl until they’re white and reach soft peaks.
  4. Gently fold the egg whites into the banana mixture. Be careful not to mix all of the air out of the batter.
  5. Heat a non-stick skillet to medium heat.
  6. Pour about 1/4 cup pancake batter onto the pan. Cook for about 2 minutes, or until air bubbles can be seen popping up through the batter. Pancake with bubbles popped - ready to be flipped.
  7. Flip the pancake and cook it on the opposite side for about another minute. Pancake cooking on a pan.
  8. Serve the pancakes with delicious toppings (ideas above) and enjoy! 
Stack of protein pancakes with whipped cream and chocolate chips.

Serving Suggestions

These chocolate protein pancakes go great with beverages like:

Recipe Tips

  • I don’t usually cook these pancakes in oil, but if you have trouble with sticking pancakes, you can use a bit of oil (coconut oil, olive oil, etc.) to lightly coat the pan.
  • Make sure the pan is fully heated before you put your first pancake on. 
  • If you want your pancakes to be the same size, use a measuring cup to pour your batter onto the pan.
  • You can add some cocoa powder to the recipe if you want the pancakes to be extra chocolate-y.
  • I suggest using medium heat because cooking pancakes over high heat often burns them.
Chocolate pancakes with whipped cream, walnuts, and chocolate chips.

Storage and Reheating

  • Refrigerator: store your pancakes in an airtight container in the fridge for 5-7 days.
  • Freezer: put the pancakes in a ziplock bag or an airtight container (with layers of parchment paper between each pancake) in the freezer for 1-2 months.
  • Reheating: you can reheat the leftovers in the microwave or on a pan, but my favorite way to reheat pancakes is to pop them in the toaster for 1-3 minutes. The pancakes will come out hot and crispy!

Dietary Considerations

  • Gluten-free: this recipe has no flour or oats so it’s already gluten-free (as long as you use gluten-free protein powder, toppings, etc.).
  • Dairy-free: make sure you use dairy-free/plant-based protein powder and chocolate chips.
  • Vegan: use vegan protein powder, chocolate chips, and egg replacer (though the texture will be slightly different with egg replacer).
One bite of a stack of chocolate protein pancakes on a fork.

FAQs

How many pancakes does this recipe make?

It depends on how big you want to make the pancakes! This recipe should make 2-6 pancakes, serving two people.

Can I make pancakes ahead of time?

Absolutely! Of course pancakes taste best when they’re fresh, but these chocolate protein pancakes are still super tasty when they’re stored properly and then reheated in a pan or toaster.

Can I make the batter ahead of time?

The batter can be made up to 24 hours ahead of cooking, though the pancakes may not end up as fluffy.

Can I freeze protein pancakes?

Yes, just put the pancakes in a freezer bag or airtight container (with each pancake separated by parchment paper). These chocolate protein pancakes can be stored in the freezer for 1-2 months.

Can I make larger pancakes?

You can, but they’ll be harder to flip!

Why do my protein pancakes fall apart?

It probably has something to do with the ratio of dry to wet ingredients. If your pancakes are falling apart, I recommend you make this recipe exactly as is, using the same brand of protein powder, etc. You can also try to make smaller pancakes and let them cook a little longer.

Are protein pancakes healthy?

These chocolate protein pancakes are a delicious, healthy breakfast option. They’re high in protein, low in carbs, and can be topped with healthy toppings like fruit, yogurt, nuts and seeds, and nut butter.

How many calories are in these pancakes?

This recipe technically serves two, with each serving containing 252 calories. But this will change if you use a different protein powder and add toppings.

More Breakfast Ideas You’ll Love

Start your day well with these chocolate protein pancakes for breakfast. Full of flavor, low in carbs, high in protein, these make a great snack too.

Chocolate Protein Pancakes

Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Start your day right with these chocolate protein pancakes for breakfast. They are full of flavor, low in carbs, and high in protein!

Ingredients

  • 1 ripe banana
  • 1 egg yolk
  • 1 scoop chocolate flavored protein powder
  • 1/4 tsp baking powder
  • 3 egg whites
  • chocolate chips, optional

Instructions

  1. In a food processor, blend the banana and egg yolk until smooth. 
  2. Add the protein powder, salt and baking powder to the food processor. Blend the mixture until it's smooth and even in color. 
  3. Whisk the egg whites in a clean bowl until they're white and reach soft peaks.
  4. Gently fold the egg whites into the banana mixture. Be careful not to mix all of the air out of the batter.
  5. Heat a non-stick skillet to medium heat.
  6. Pour about 1/4 cup pancake batter onto the pan. Cook for about 2 minutes, or until air bubbles can be seen popping up through the batter. 
  7. Flip the pancake and cook it on the opposite side for about another minute. 
  8. Serve the pancakes with delicious toppings (ideas above) and enjoy! 
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 282Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 96mgSodium: 255mgCarbohydrates: 31gFiber: 3gSugar: 21gProtein: 21g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily via Nutrifox.

Did you make this recipe?

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Would you enjoy a higher protein version of pancakes for breakfast?

shannon photo and sig oct 2022