Chocolate Protein Powder Pancakes (22g)

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

Use this recipe to make chocolate protein pancakes with protein powder and regular flour.

5 from 7 votes

In a large bowl, combine the flour, protein powder, cocoa powder, baking powder, and salt.
Make a well in the middle and pour the milk, egg, and melted butter (if using). Break up the eggs with a fork first, then incorporate them into the other liquid ingredients (you could do this in a separate bowl, but why dirty another thing). Mix the batter, working the dry ingredients from the outside-of-the-bowl-in, until there are no visible lumps.

Heat a large non-stick pan (or griddle) over medium-high heat. Once hot, grease the surface with butter, oil, or spray. Immediately, pour ¼ cup of pancake batter onto the greased pan.
Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for an additional two minutes. Avoid pressing down with a spatula. Remove the pancakes from the pan onto a plate. Repeat the process with the remaining pancake batter.

Serve them immediately or keep them warm. Then, stack them up, and top them with your favorite toppings and syrup.

Leftover cooked pancakes keep in the fridge for up to 3 days in an airtight container, or freeze for up to 3 months.

Plant-based proteins will work with this recipe, but you'll often need to add about 2 tablespoons of additional liquid to thin out the batter.
Look for aluminum-free baking powder next time you shop. This ingredient often leaves a salty or metallic aftertaste in pancakes.