Chocolate Protein Pancakes

These chocolate protein pancakes are vegan and made without banana or eggs. They are super easy to make with oat flour, plant-based protein powder, and cacao powder. Not only are they super fluffy, but they have such a rich chocolate flavor that makes them a delicious, protein-packed breakfast.

The flavor of these pancakes will have you thinking it's dessert for breakfast! But don't be fooled. These chocolate pancakes are healthier for you with lots of protein and fiber to keep your body as happy as your soul.

This pancake recipe was inspired by these oat flour pancakes, which are equally as good for breakfast! Give it a try if you love pancakes like I do.

Jump to:

• Ingredients
• Equipment
• Making the Pancakes
• Ingredient Substitutions
• Flavor Variations
• Storing and Freezing
• More Breakfast Recipes
• Recipe

Ingredients

The ingredients in this recipe are super simple! In fact, you need less than 10 ingredients to make these protein pancakes. Super easy!

• Oat flour - Oat flour is used because it has more protein and fiber than most flours. You can easily make oat flour at home by grinding oats in your blender or food processor.
• Plant-based protein powder - Since these are vegan pancakes, using plant-based protein powder is a great option to provide the high protein content in these pancakes.
• Baking powder - Baking powder helps makes the pancakes super fluffy.
• Cacao powder - Cacao powder is what gives these pancakes their chocolate flavor. It's packed with antioxidants and nutrients.
• Coconut sugar - This is an unrefined sugar that has a rich, caramely taste. It pairs well with the chocolate flavor of these pancakes.
• Ground cinnamon - Cinnamon adds extra flavor to the pancakes.
• Unsweetened almond milk - Use an unsweetened plant milk to make the pancake batter the right consistency.
• Flax egg - There are no eggs in these vegan chocolate protein pancakes. A flax egg is used instead. Just mix one tablespoon ground flax seed with three tablespoons of water.
• Vanilla extract - Vanilla extract provides a well-rounded flavor to the pancakes.

So, how many of these ingredients do you have at home already? I'm guessing at least a few!

Equipment

You can use an electric skillet to make these pancakes, or go the traditional route of making them on a frying pan on the stovetop. Either option works well. I prefer to use an electric skillet since I can control the heat more easily.

Just be sure to spray the equipment with non-stick cooking spray before adding your pancake batter, or it might stick!

Making the Pancakes

It only takes a few minutes to mix the pancake batter together. You'll have these ready in no time!

STEP 1: Make oat flour. If you don't have premade oat flour, you can make your own! Blend old-fashioned oats or quick oats in a blender or food processor until they become a fine flour. The finer the grind, the smoother your pancakes will be.

STEP 2: Make flax egg. Prepare your flax egg by mixing one tablespoon ground flax seed with three tablespoons of water. Stir and then set aside for 5-10 minutes to thicken. Using a flax egg helps provide structure to the pancakes.

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STEP 3: Stir dry ingredients. In a large bowl, stir together the oat flour, protein powder, baking powder, cacao powder, coconut sugar, cinnamon, and (optional) pinch of salt.

STEP 4: Add wet ingredients. Next, add the almond milk, flax egg, and vanilla extract to the bowl. Stir until just combined. Don't overmix!

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STEP 5: Heat skillet. Spray an electric skillet (or frying pan) with non-stick cooking spray and heat to medium-low.

STEP 6: Cook pancakes. Add about ¼ cup of batter to the pan for each pancake. Cook until the edges start to firm up. Then flip the pancakes and cook the other side for another minute or so.

STEP 7: Add toppings. Get creative with adding toppings to your pancakes. Try fresh fruit or berries, nuts, coconut whipped cream, peanut butter, or pure maple syrup. The options are endless!

Ingredient Substitutions

These are vegan chocolate protein pancakes, but you can make some ingredient substitutions if you aren't vegan or prefer to use something else.

• Flour - instead of using oat flour, you can use white whole wheat flour or whole wheat pastry flour instead. Both of these options have a good protein content.
• Protein Powder - You can use whey protein powder if you don't want to use plant-based protein powder.
• Cacao Powder - Instead of using cacao powder, you can use cocoa powder. Dutch-process would provide a rich flavor. Be cautious about using cheaper baking cocoa, or the pancakes might not have a strong chocolate flavor.
• Sugar - You may use cane sugar, granulated sugar, or brown sugar instead of coconut sugar. You may also omit the sugar completely for less-sweet pancakes.
• Milk - Use dairy milk or any plant milk variety in the pancakes for good results.
• Egg - If you're not vegan, you can use a real egg in the pancakes.

If you make changes to the recipe, please don't try to change more than one or two ingredients at a time. The more you change, the less likely your pancakes will turn out as planned.

Flavor Variations

There are so many ways to make these pancakes. Here are a few different flavor options you can try out. Feel free to get creative!

• Sweeter Pancakes - These pancakes are not very sweet on their own. Cacao powder provides a rich, bittersweet flavor the pancakes. Add an additional 4 tablespoons of coconut sugar for sweeter, dessert-like pancakes.
• Chocolate Banana Pancakes - Mash a banana and add it to the pancake batter for a chocolate-banana flavor. Consider adding fresh banana slices on top the pancakes, too!
• Chocolate Peanut Butter Pancakes - You can add 1-3 tablespoons of natural peanut butter to the pancake batter for a peanut butter flavor. Drizzle some peanut butter on top of your pancakes for an extra treat and some more protein.

For another delicious breakfast option, try these cinnamon apple waffles. The flavors are amazing in them!

Storing and Freezing

To store the pancakes, keep them in an airtight container in the fridge for 3-5 days. Reheat before serving if you'd like.

To freeze the pancakes, place them in an airtight container in the freezer for 30-60 days. Be sure to let them thaw on the counter before serving again.

More Breakfast Recipes

If you made these pancakes, I'd love to know how you liked them! Please consider leaving a rating and comment below. If you post a photo on Instagram and tag me, I'd love to repost it to my stories. For more delicious breakfast recipes, try these favorites!

Recipe