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    Home » Breakfast

    Gluten Free Chocolate Protein Pancakes

    Published: Apr 4, 2023 by Mariah Knight

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    Gluten Free Chocolate Protein Pancakes are thick, fluffy, and great for meal prep! Enjoy a stack of these healthy pancakes with fresh fruit, coconut whipped cream, or your favorite classic toppings.

    Big stack of chocolate protein pancakes with syrup dripping down the side.

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Jump to:
    • Why You'll Love This Recipe
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • Pancake Tips
    • Frequently Asked Questions
    • Pancake Topping Ideas
    • How to store leftovers
    • More breakfast recipes
    • Recipe Card
    • Want more recipes?
    • 💬 Reviews

    Why You'll Love This Recipe

    These healthy Chocolate Protein Pancakes are a great breakfast option for kids or adults! This recipe is made with simple ingredients like coconut milk, eggs, and banana.

    To give them a protein boost, I added a few scoops of a sugar free chocolate collagen protein powder. Ancient Nutrition and Primal Kitchen are my two favorite brands!

    If you love high protein recipes like this, you'll also love my Protein Cookie Dough Balls, Protein Banana Pancakes, and Protein Cookie Dough Cups!

    🍴Ingredient Notes

    Ingredients measured out for chocolate protein pancakes.
    • Unsweetened Coconut Milk - Any dairy-free milk will work with this recipe.
    • Mashed Banana - Ripe bananas work best!
    • Eggs - I would not recommend using an egg replacement for this recipe.
    • Apple Cider Vinegar - I promise you won't taste it! Apple cider vinegar helps to activate the baking soda.
    • Cassava Flour - I would not recommend swapping for any other flour.
    • Cacao Powder - You can also swap for traditional cocoa powder. I prefer using cacao powder because it's less processed.
    • Chocolate Collagen Powder - Any chocolate collagen powder will work with this recipe. I love using Ancient Nutrition & Primal Kitchen collagen products.
    • Baking Powder + Baking Soda - You'll need both to create a super fluffy pancake!

    🍴Step by Step Instructions

    Step 1: Mix Wet Ingredients

    Start by adding the coconut milk, mashed banana, eggs, and apple cider vinegar into a large mixing bowl. Whisk together.

    Wet ingredients in a glass mixing bowl.

    Step 2: Mix Dry Ingredients

    Next, add the cassava flour, cacao powder, baking powder, baking soda, and salt into a separate bowl. Use a whisk or a spoon to mix together until fully combined.

    Dry ingredients in a glass mixing bowl.

    Step 3: Mix the Wet Mixture and Dry Mixture

    Pour the dry mixture into the wet mixture and use a hand mixer or whisk to blend until a thick batter forms.

    Gluten free chocolate pancake batter in a bowl.

    Step 4: Preparing the Frying Pan

    Turn the burner to medium-high heat and drop about two teaspoons of coconut oil into the center of the pan. (You can also use a non-stick cooking spray.)

    Step 5: Cooking the Pancakes

    Wait until the skillet has warmed up - then fill a ⅓ cup with batter and pour 2-3 pancakes onto the skillet. Make sure you leave a little space in between each pancake so you can flip them!

    Pancakes cooking on a non stick skillet.

    Step 6: Flipping the Pancakes

    Once the pancakes start to get small bubbles on the top, it's time to flip! Gently flip each one and let cook for another 1-2 minutes. If you see them burning on the bottom, turn the temp down a little. Repeat until the batter is gone.

    Three cooked chocolate pancakes on a frying pan.

    Step 7: Serving

    Serve with your favorite toppings and enjoy!

    Spoon scooping coconut whipped cream onto pancake stack.

    Pancake Tips

    • Keep the stovetop on a medium/high heat - if it's too hot the bottom of the pancakes will burn! I tried turning up the heat to be more efficient, but the turned out flat and burnt. 
    • Don't pack the flour. Cassava flour is very dense, so I scoop the flour with a spoon into the measuring cup. Use a knife to scrape off the excess!
    • For a (naturally) sweeter pancake, add in small chunks of banana while you're mixing together the batter! When I add banana, they're sweet enough to just grab and go as a quick snack. (You don't even need syrup!) Also, a great option for kids.

    Frequently Asked Questions

    Are protein pancakes good for you?

    Yes! This recipe is made with simple, wholesome ingredients and lower in sugar. Starting your day off with a higher protein meal is great for keeping your blood sugar stable throughout the day.

    Can you make protein pancakes ahead of time?

    Yes! You can make the pancake batter the day before and store it in the refrigerator until you're ready to cook them. You can also make the pancakes, let them cool completely, and freeze for another day!

    Are protein pancakes better with milk or water?

    I would highly recommend using milk in this recipe! It's higher in protein than water and also has a creamier texture. I used coconut milk, but any non-dairy milk will work.

    A large bite of chocolate pancakes on a fork.

    Pancake Topping Ideas

    • Fresh Fruit - I love adding slices of ripe banana or strawberries, but any fresh fruit will taste great with these pancakes!
    • Whipped Cream - Coconut whipped cream is my favorite dairy-free option.
    • Chocolate Chips - Dark chocolate chips would be the perfect addition to these pancakes. Add them on top or fold them into the pancake batter.
    • Maple Syrup - You can't go wrong with a classic! Swap for Lakanto Maple Syrup if you want a sugar-free option.
    • Almond Butter - For an added protein, serve these pancakes with almond butter! You can also use Sunbutter, Cashew Butter, or Peanut Butter!

    How to store leftovers

    Store leftover pancakes in a sealed bag or glass container in the refrigerator. (Make sure they have cooled first.)

    After about 5 days in the fridge, I would transfer them into the freezer!

    You can also store leftover batter in the refrigerator for a few days. Make sure to cover the mixing bowl or transfer it into a smaller container with a lid. If the batter is too thick when you go to use it again, just add a little extra coconut milk to thin it out!

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    After you make these Chocolate Protein Pancakes, make sure to leave a comment & rate the recipe!

    Recipe Card

    Big stack of chocolate protein pancakes with syrup dripping down the side.

    Gluten Free Chocolate Protein Pancakes

    Gluten Free Chocolate Protein Pancakes are thick, fluffy, and great for meal prep! Enjoy a stack of these healthy pancakes with fresh fruit, coconut whipped cream, or your favorite classic toppings.
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    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Breakfast
    Cuisine American
    Servings 3
    Calories 453 kcal

    Equipment

    • Frying Pan
    • Large Mixing Bowl
    • Hand mixer

    Ingredients
      

    Wet Ingredients

    • ¾ Cup Unsweetened Coconut Milk
    • ¾ Cup Mashed Bananas
    • 2 Eggs
    • 1 Tablespoon Apple Cider Vinegar

    Dry Ingredients

    • ¾ Cup Cassava Flour
    • ¼ Cup Cacao Powder
    • 3 Scoops Chocolate Collagen Powder I used Ancient Nutrition, but any brand will work.
    • 1+½ Teaspoons Baking Powder
    • ½ Teaspoon Baking Soda
    • ¼ Teaspoon Salt

    Instructions
     

    Making the Pancake Batter

    • Start by adding the coconut milk, mashed banana, eggs, and apple cider vinegar into a large mixing bowl. Whisk together.
    • Next, add the cassava flour, cacao powder, baking powder, baking soda, and salt into a separate bowl. Use a whisk or a spoon to mix together until fully combined.
    • Pour the dry mixture into the wet mixture and use a hand mixer or whisk to blend until a thick batter forms.

    Making the Pancakes

    • Turn the burner to medium-high heat and drop about two teaspoons of coconut oil into the center of the pan. (You can also use a non-stick cooking spray.)
    • Wait until the skillet has warmed up - then fill a ⅓ cup with batter and pour 2-3 pancakes onto the skillet. Make sure you leave a little space in between each pancake so you can flip them!
    • Once the pancakes start to get small bubbles on the top, it's time to flip! Gently flip each one and let cook for another 1-2 minutes. If you see them burning on the bottom, turn the temp down a little. Repeat until the batter is gone.
    • Serve with your favorite toppings and enjoy!

    Notes

    Pancake Tips

    • Keep the stovetop on a medium/high heat - if it's too hot the bottom of the pancakes will burn! I tried turning up the heat to be more efficient, but the turned out flat and burnt. 
    • Don't pack the flour. Cassava flour is very dense, so I scoop the flour with a spoon into the measuring cup. Use a knife to scrape off the excess!
    • For a (naturally) sweeter pancake, add in small chunks of banana while you're mixing together the batter! When I add banana, they're sweet enough to just grab and go as a quick snack. (You don't even need syrup!) Also, a great option for kids.

    How To Store Leftovers

    Store leftover pancakes in a sealed bag or glass container in the refrigerator. (Make sure they have cooled first.)
    After about 5 days in the fridge, I would transfer them into the freezer!
    You can also store leftover batter in the refrigerator for a few days. Make sure to cover the mixing bowl or transfer it into a smaller container with a lid. If the batter is too thick when you go to use it again, just add a little extra coconut milk to thin it out!
    **See full post for more information & step by step photos.

    Nutrition

    Serving: 1ServingCalories: 453kcalCarbohydrates: 54gProtein: 26gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 144mgSodium: 1332mgPotassium: 749mgFiber: 10gSugar: 11gVitamin A: 194IUVitamin C: 8mgCalcium: 717mgIron: 5mg
    Keywords cassava flour pancakes, gluten-free pancakes, grain free pancakes, healthy pancakes
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Hi, I'm Mariah!

    I am a food photographer and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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