These delicious chocolate protein pancakes are made with oat flour and contain Greek yogurt, whole milk, and eggs for extra protein. They certainly don't skimp on rich, chocolate flavor. For double the chocolate pleasure, add chocolate chips, and top with our homemade chocolate pancake syrup!
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These delicious chocolate protein pancakes will give your body a healthy dose of protein without adding protein powder and extra fat. How is that accomplished? They are made with oat flour, Greek yogurt, whole milk, and eggs. I’m not complaining, but sometimes when I eat pancakes I’m hungry again in an hour or two. These pancakes definitely keep me feeling full longer. Granted, they won’t take the place of a hearty omelette or frittata, but when you’re craving something sweet, these are perfect!
Serve these with this irresistible (and super easy) homemade chocolate pancake syrup, and you’ll be the hero (or heroine) at your breakfast or brunch table!
What You’ll Love About This Recipe
Ingredients
- Whole milk. You can substitute buttermilk in a 1 to 1 ratio and omit the lemon juice.
- Lemon juice. Skip the lemon juice if substituting buttermilk.
- Rolled oats. Be sure to use rolled oats, and not quick cooking or steel cut oats.
- Unsweetened cocoa powder. We highly recommend Dutch processed cocoa powder. The Dutch process removes some of the bitterness inherent in cocoa powder.
- Baking powder. Double acting.
- Salt. Salt enhances the flavor of these pancakes.
- Granulated sugar. This might seem like a bit much, but it helps to cut down on some of the bitterness of the cocoa. If you are concerned about too much sugar, we suggest substituting Swerve sugar replacement in a 1 to 1 ratio.
- Greek yogurt. You can use either plain or vanilla.
- Large eggs. Divided. Separate the yolks from the whites. Dividing the eggs helps these pancakes to fluff up.
- Vanilla extract. Adds flavor.
- Unsalted butter. Melted and cooled. Butter adds flavor and promotes tender pancakes.
See recipe card for quantities.
Instructions
Add lemon juice to the milk. Stir to combine. Set aside. You can substitute buttermilk for the milk used in this recipe, if you’d like. If you’re substituting buttermilk, you can skip the lemon juice and use buttermilk instead in a 1 to 1 ratio.
Tools You’ll Need
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Substitutions
- Sugar free – If you are concerned about too much sugar, or are on a sugar free diet, we suggest substituting Swerve sugar replacement in a 1 to 1 ratio.
- Low fat – You can substitute low fat or skim milk and low fat Greek yogurt. We do recommend keeping the butter though.
Looking for more information about making pancakes? Visit our complete guide for making homemade pancakes from scratch, including detailed ingredient information, step-by-step instructions and more!
Storage
Refrigerating
- Cool Completely. Allow the pancakes to cool completely before storing. This prevents condensation from forming in the storage container, which can make the pancakes soggy.
- Airtight Container. Place the cooled pancakes in an airtight container or resealable plastic bag. Layer parchment paper or wax paper between each pancake to prevent them from sticking together.
- Duration. Store the pancakes in the refrigerator for up to 5 days.
Freezing
- Flash Freeze. Arrange the cooled pancakes in a single layer on a baking sheet and place them in the freezer for 1-2 hours until they are solid. This prevents them from sticking together.
- Freezer-Safe Storage. Transfer the frozen pancakes to a freezer-safe container or resealable plastic bag. Label with the date and store them in the freezer for up to 3 months.
- Reheating from Frozen. Reheat frozen pancakes directly from the freezer. You can warm them in the microwave for about 20-30 seconds per pancake or heat them in the oven at 350 F (175 C) for about 10 minutes, or until heated through.
Reheating
- Microwave. Place pancakes on a microwave-safe plate and heat for 15-20 seconds per pancake until warm. For a larger batch, increase the time as needed.
- Oven. Preheat the oven to 350 F (175 C). Place the pancakes in a single layer on a baking sheet and cover them with foil. Bake for 8-10 minutes, or until heated through.
Tips
- Use Rolled Oats for Best Results. Rolled oats provide the ideal texture when ground into flour for these pancakes. Avoid using quick-cooking or steel-cut oats, as they won’t achieve the same consistency.
- Choose Dutch-Processed Cocoa Powder. Dutch-processed cocoa powder offers a smoother, less bitter chocolate flavor, making your pancakes taste richer and more decadent.
- Separate Egg Whites for Extra Fluffiness. Separating the egg yolks from the whites and stirring in the egg whites at the end gives your pancakes a lighter, fluffier texture. It’s a small step that makes a big difference.
- Let the Batter Rest. Allowing the batter to rest for at least 5 minutes before cooking lets the oats absorb the liquid, resulting in a thicker, more cohesive batter that cooks evenly.
- Use a Griddle or Large Skillet. A griddle or large skillet heated to medium ensures even cooking and gives you enough space to make multiple pancakes at once. Be sure to melt a little butter on the cooking surface before adding the batter for extra flavor and to prevent sticking.
- Don’t Overmix the Batter. Once you combine the wet and dry ingredients, stir just until no dry streaks remain. Overmixing can result in dense pancakes.
- Customize with Add-Ins. These pancakes are versatile! Add chocolate chips, nuts, or berries to the batter for extra flavor and texture. Just fold them in gently after the batter is mixed.
- Check for Doneness with Bubbles. Pancakes are ready to flip when bubbles form on the surface and start to pop. This ensures they are cooked through without burning.
- Keep Pancakes Warm. If you’re making a large batch, keep cooked pancakes warm by placing them in a single layer on a baking sheet in a 200 F (93 C) oven until all the pancakes are ready to serve.
- Serve with Fresh Toppings. Pair these chocolate protein pancakes with fresh fruit, a drizzle of maple syrup, or even a dollop of Greek yogurt for a balanced and satisfying meal.
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Chocolate Protein Pancakes Recipe
These delicious chocolate protein pancakes are made with oat flour and contain Greek yogurt, whole milk, and eggs for extra protein. They certainly don't skimp on rich, chocolate flavor. For double the chocolate pleasure, add chocolate chips, and top with our homemade chocolate pancake syrup!
Print Recipe Save Rate
Equipment
Ingredients
- ¾ cup whole milk
- 2 teaspoons lemon juice
- 1½ cup rolled oats Be sure to use rolled oats and not quick cooking or steel cut oats.
- ¼ cup unsweetened cocoa powder We highly recommend Dutch processed cocoa powder. The Dutch process removes some of the bitterness inherent in cocoa powder.
- 3 teaspoons baking powder Double acting.
- ¼ teaspoon salt
- ⅓ cup granulated sugar This might seem like a bit much, but it helps to cut down on some of the bitterness of the cocoa. If you are concerned about too much sugar, we suggest substituting Swerve sugar replacement in 1 to 1 ratio.
- 1 cup Greek yogurt You can use either plain or vanilla.
- 2 large eggs Divided. Separate the yolks from the whites.
- 1 teaspoon vanilla extract
- 2 teaspoons unsalted butter Melted and cooled.
Instructions
- Add lemon juice to milk. Stir to combine. Set aside.¾ cup whole milk, 2 teaspoons lemon juice
- Add rolled oats to a blender or food processor. Blend or process until oats are ground into a flour. Add to a large bowl.1½ cup rolled oats
- Whisk in cocoa powder, baking powder, and salt. Set aside.¼ cup unsweetened cocoa powder, 3 teaspoons baking powder, ¼ teaspoon salt
- Add milk, yogurt, egg yolks, sugar, vanilla extract, and butter to a blender or medium bowl. Blend or mix with an electric mixer on low speed until frothy.⅓ cup granulated sugar, 1 cup Greek yogurt, 2 large eggs, 1 teaspoon vanilla extract, 2 teaspoons unsalted butter
- Pour wet ingredients into dry ingredients and stir until no dry ingredient streaks remain. Stir in egg whites until incorporated. Set aside to rest at least five minutes.2 large eggs
- In the meantime, heat a griddle or large skillet to medium heat. Melt some butter over the hot surface and add about ¼ cup of batter to the surface. Repeat until there is no more room on the cooking surface. Cook pancakes until bubbles form and pop on the surface, about 4-5 minutes. Then flip and cook about 4 minutes longer. Remove pancakes to a plate or baking sheet. Repeat this step until the batter is gone.
Notes
- Be sure to separate the eggs and thoroughly stir the whites in at the end. Because of the density of the oat flour, these pancakes don’t want to fluff up as nicely as pancakes made with regular all-purpose flour. After many tries, I discovered that separating the eggs helps to solve this problem.
- Before cooking, allow the batter to rest for at least 5 minutes to give the baking powder plenty of time to activate.
Nutrition
Calories: 308kcal | Carbohydrates: 45g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 432mg | Potassium: 371mg | Fiber: 5g | Sugar: 21g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 267mg | Iron: 3mg
Servings: 4 servings
Calories: 308kcal
