Healthy Chocolate Protein Pancakes
Fluffy chocolate protein pancakes made with almond flour and Greek yogurt. A quick, satisfying breakfast that tastes like dessert.
Servings 2 people
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.