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A tall stack of vegan chocolate protein pancakes on a white plate with whipped cream, banana slices, and fresh berries.

Chocolate Protein Pancakes (vegan + gluten free)

3 from 1 vote
With simple ingredients, these chocolate protein pancakes are easy to make and have tons of protein. Dairy free + egg free recipe!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 4-inch pancakes
Course: Breakfast
Cuisine: American, Baked Goods
Calories: 152
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all purpose flour can swap for gluten free 1:1 baking mix
  • ½ cup protein powder
  • 3 tablespoons cocoa powder natural or Dutch processed
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup soy milk or dairy free milk of choice
  • 2 tablespoons oil
  • 3 tablespoons sugar
  • ⅓ cup water
  • 1 teaspoon vanilla

Equipment

  • Mixing bowl
  • mixing spoon
  • measuring cup
  • Measuring spoons
  • Whisk
  • Spatula
  • Pan or electric griddle

Method
 

  1. Mix the batter. In a large bowl, whisk together the flour, protein powder, cocoa powder, baking powder, sugar, and salt. Make a small well in the center and pour in the dairy free milk of choice, vanilla, oil, and water. Making figure 8s, whisk until the batter is just combined. Set aside while the pan warms up.
  2. Prepare the pan. On a large flat bottomed pan or on a griddle top, heat to a medium heat. Spray a light coating of cooking spray before each round of pancakes to help prevent sticking.
  3. Cook. pour about ¼ to ⅓ cup of batter per pancake onto the griddle of the pan. Cook for a few minutes on the first side until bubbles start to form and pop. Then, flip the pancake over and let cook for a few more minutes on the other side.
  4. Serve and enjoy! Plate the pancakes, top with your favorite toppings, and enjoy!

Notes

  • How to Store
    • Fridge: Allow the pancakes to fully cool and store any leftovers in an airtight container or bag for up to 5 days.
    • Freezer: Allow the pancakes to fully cool and place any leftovers in a freezer safe container or bag. Store them with pieces of parchment paper in between each pancake so they don’t all stick together. These will keep in the freezer for up to 3 months.
    • To Reheat: Pop these pancakes in the microwave on a heat safe plate for 30 seconds, or place them on a baking tray into the oven or toaster oven. Heat until warmed through, about 5 minutes.