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–+ servings
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
Cook Time 10 minutes
Total Time 20 minutes
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
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