Chocolate Crunch Protein Pancakes are full of protein, easy to make, have double the chocolate flavor, and are irresistible with your favorite nut butter and raspberries.
I can’t believe I haven’t had a chocolate pancake recipe on the blog yet! It’s seriously the combination of my two favorite foods! I love starting my day with pancakes, they remind me of waking up on Saturday mornings at my mom’s house, and just quietly starting the day with something warm and sweet. When I moved out during college, I would keep up this Saturday morning routine with mom, it was our time to catch up and I cherish those memories now.
Over the past year, Dave and I have adopted this pancake routine, and it’s just as special for me every Saturday and Sunday. Yes we have pancakes almost every single Saturday and Sunday. Pancakes help facilitate our workouts, they are packed with protein, have minimal or no added sugar. My pancakes use applesauce or banana as the base, which keeps them low fat but very filling and easy to digest.
Our base recipe for Protein Pancakes is often where I start when I want a flavored pancake. Other times, I completely throw out the base recipe in favor for something like pumpkin or applesauce. But todays recipe is back to the classic base. Mashed bananas! You have to admit, banana and chocolate is pretty much a perfect combination to start with! Add some nut butter and well you can go ahead and call me stuffed because I will eat all the pancakes! Yes, I said ALL.
Unlike traditional pancake recipes, these chocolate crunch protein pancakes are gluten free and often don’t have very much flour. You will routinely see coconut flour in my recipes, which is very high in fiber and actually absorbs more liquid than the same amount of regular flour. This is great because you need less to get the same effect, which means less calories and still feeling just as full.
In fact I can barely eat a full serving of these pancakes. I often give Dave more than half the recipe. Saturday mornings I eat these pancakes after an hour of spin and I’m STARVING; and yet I still can’t eat half the recipe, they are that filling! And there are no hunger pains an hour later. The protein and fiber stay with you for hours. All the more reason to get these in your life sooner than later! If you decide to make a full batch and can’t finish them, these hold up great in the fridge for a few days. Just heat them back up and serve.
I used Oriya unflavored protein in these chocolate crunch protein pancakes. Oriya reached out and provided me a free sample of their organic, non-gmo, gluten free, unflavored vegan protein, and I’ve been having a blast using it in recipes. I was not compensated (except for receiving the protein) nor am I affiliated with the company, and all thoughts and opinions are my own (Disclaimer). This unflavored vegan protein is perfect in pancakes, as it also packs a full serving of greens. I don’t know about you, but anytime I can get my greens in without having to break out the blender, I’m excited. Heads up though, the greens in the protein will also turn your food green so plan accordingly! It is however perfect when paired with cocoa powder, as the green color is lost with cooking. I really enjoy using this protein in my savory dishes as well, and used it in my Lentil Burgers.
These chocolate crunch protein pancakes get their crunch from the addition of cacao nibs. Yes, they were in yesterday’s almond joy overnight oats recipe as well. I’m pretty obsessed with them lately! They have no added sugar but add so much chocolate flavor to the dish. I would highly recommend getting a bag, you won’t be disappointed!
- 2 medium bananas mashed
- 1 scoop unflavored protein powder (I used oriya)
- 1 scoop chocolate protein powder (I used raw fusion)
- 6 egg whites
- 1 tbs coconut flour
- 2 tbs cacao nibs
- 3 tbs cocoa powder
- ½ tbs. coconut oil
- 1 tsp. vanilla
- 1 tbs. coconut sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
- pinch salt
- Mash the bananas into a bowl
- Add egg whites and mix
- Add remaining ingredients and stir until thoroughly combined
- Preheat a skillet or pan over medium heat.
- Spray skillet with nonstick cooking spray of your choice (I used coconut oil)
- Scoop pancake batter onto skillet with medium heat. I used 2-3 tablespoons for each pancake.
- Allow to cook for 5 minutes on one side and carefully flip. Check the top of the pancakes before flipping, there should be small bubbles that are popping in the batter when it's time to flip.
- Cook an additional 3 to 5 minutes till firm to touch
- Serve with your favorite fruit and nut butter
Linking up today with GlutenFreeWednesdays and #RecipeoftheWeek
What about you?
- Pancakes or waffles?
- Do you have a favorite breakfast meal?
- What is your weekend tradition you enjoy?