Healthy Chocolate Protein Pancakes

These healthy chocolate protein pancakes taste like dessert but eat like a real breakfast. Fluffy, rich, and ready in under 20 minutes, they’re packed with protein and just sweet enough to feel indulgent without the crash.

My mom lives in Seattle, and when she visits, my kitchen turns into a revolving brunch spot. We’ll try a few restaurants, but honestly, our best meals always happen at my place. Me cooking, her sitting at the table chatting while I flip pancakes.

She’s super chill about food. Eats everything, loves everything. But I still feel the need to impress her just a little. Not in a showy way. Just food that feels like a treat and doesn’t require me spending her whole visit in the kitchen.

One weekday morning, I made these chocolate protein pancakes. One bowl, almond flour, cocoa, Greek yogurt, and just enough maple syrup to feel fun. They were rich, fluffy, and deeply chocolatey, but still passed the feel-good-after test.

We absolutely inhaled them. She didn’t even ask if they were healthy, which is always the best compliment. As we scraped our plates clean, I knew I needed to share them.

If you love pancakes but want to feel like a functioning adult after eating them, this one’s for you.

Healthy Chocolate Protein Pancakes

Fluffy chocolate protein pancakes made with almond flour and Greek yogurt. A quick, satisfying breakfast that tastes like dessert.

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Prep Time: 5 minutes minutes

Cook Time: 8 minutes minutes

Servings: 2 people

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Ingredients

• ½ cup almond flour
• 1 scoop chocolate or vanilla protein powder
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• Pinch of salt
• ½ cup plain Greek yogurt
• 2 large eggs
• 2 tablespoons milk of choice
• 1 teaspoon vanilla extract
• 1 teaspoons maple syrup or sweetener of choice optional

Instructions

• In a medium bowl, whisk together the Greek yogurt, eggs, milk, vanilla, and maple syrup until smooth.
• Add the almond flour, protein powder, cocoa powder, baking powder, and salt. Stir until just combined.
• Let the batter rest for 5 minutes to thicken. If it becomes too thick, add another splash of milk.
• Heat a non-stick skillet over medium-low and lightly grease.
• Spoon about ¼ cup of batter into the pan, gently flatten, and cook for 2–3 minutes per side, until bubbles form and the edges are set.
• Serve warm with your favorite toppings.

Notes

• Feel free to add another teaspoon of maple syrup or your favorite sweetener, if you prefer pancakes on the sweeter side.
• Add another tablespoon of milk if your batter needs to be thinner for easy pouring!
• Use finely ground almond flour for the best texture.
• Resting the batter helps the pancakes hold together and stay fluffy.
• These freeze well. Double the batch and stash extras for busy mornings.
• Swaps: This recipe is naturally gluten-free as is. To make it dairy-free, use a dairy-free yogurt alternative and milk of choice.

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