Chocolate protein pancakes are a delicious way to start your day. These easy grain-free keto pancakes have 14g of protein per serving and less than 5g net carbs. They’re easy to make and family friendly!
Stuck in a keto breakfast rut? Try switching things up a little with some easy keto protein pancakes!
Even better, try making these chocolate protein pancakes. You really can’t argue with chocolate for breakfast, especially when it’s healthy and sugar-free.
I never argue with chocolate. Trust me, it always wins.
Adding protein to keto pancakes
If you’re new to the keto diet, it’s imperative to find a good keto pancake recipe. Bacon and eggs can get a little tiresome, and pancakes are a great make-ahead recipe for busy mornings.
Adding some protein powder to the mix makes them extra nutritious. It also allows you to cut back on the amount of almond flour or coconut flour, while still providing great structure.
So they end up higher in protein and lower in fat than typical low carb pancakes, but they’re still keto-friendly. And that extra protein helps keep you satisfied throughout the morning.
What kind of protein to use
For a recipe like keto protein pancakes, I recommend using whey or egg white protein. You could probably use some plant-based protein powders as well.
I have tried using collagen protein in pancakes and it just doesn’t work. Because of the way collagen absorbs moisture, the batter becomes overly thick and gelatinous.
For these chocolate pancakes, I used the chocolate whey from Perfect Keto. I know I can always count on them for superior products with clean keto ingredients.
If you choose to purchase Perfect Keto, be sure to use ALLDAYIDREAM20 for 20% off your entire order!
- Cream cheese – makes the pancakes moist and tender.
- Almond milk – you could use any low carb milk here.
- Vanilla extract
- Almond flour – try sunflower seed flour for nut-free pancakes.
- Chocolate protein powder – I recommend whey or egg white protein.
- Keto Sweetener
- Baking powder
- Cocoa powder
How to make keto protein pancakes
These chocolate protein pancakes are super easy to make. Here are my best tips for getting it right:
- Use a good blender: This helps eliminate any lumps from the cream cheese. You could use a food processor as well.
- Blend the wet ingredients: Make sure they are nice and smooth before adding anything else.
- Add the dry ingredients: You can add the flour, protein powder, sweetener, baking powder, and cocoa powder all in at once and blend until smooth.
- Heat the skillet or griddle: I recommend a good non-stick pan for making protein pancakes, so you don’t have to use too much butter or oil.
- Keep them small: Don’t make them bigger than four inches across, or they get hard to flip. I found that about 3 tablespoons of batter was perfect.
- Look for the bubbles: Just like conventional pancakes, you want the edges to be dry and set, and some bubbles to appear on the top, before you flip.
- Dig in! You should get about 18 pancakes total, so that allows you to have 3 per serving.
What to serve with chocolate protein pancakes
Don’t limit yourself just to keto pancake syrup. Why not try:
- Sugar-free chocolate syrup
- Fresh berries or some raspberry puree
- Keto caramel sauce
- A smear of homemade keto nutella
- Melted peanut butter
To be honest, I often just grabbed a few and ate them straight up. They make a great pre-workout snack.
Frequently Asked Questions
No, coconut flour won’t work here as you would need to change the whole recipe. But you can easily use a seed flour like sunflower or pumpkin seed.
Yes, you should be able to use dairy-free cream cheese and egg white protein for these chocolate protein pancakes.
Absolutely. Use vanilla protein powder instead of chocolate, and add an additional 2 tablespoons of almond flour.
Yes, this is a fabulous make-ahead recipe. Store the pancakes in an airtight container in the fridge for up to a week. They can also be frozen for several months.
Chocolate Protein Pancakes Recipe
- 4 ounces cream cheese softened
- 3 large eggs
- ¼ cup unsweetened almond milk (use hemp milk for nut free)
- 1 teaspoon vanilla extract
- 1 cup almond flour (sub sunflower seed flour for nut-free)
- ¾ cup chocolate whey protein powder (can sub egg white protein)
- ⅓ cup Swerve Granular
- 2 teaspoon baking powder
- 1 tablespoon cocoa powder
- Oil or butter for the pan
- In a large blender, combine the cream cheese, eggs, almond milk, and vanilla extract. Blend until smooth.
- Add the almond flour, protein powder, sweetener, baking powder, and cocoa powder and blend again until well combined and smooth.
- Heat a large nonstick skillet or griddle over medium heat and lightly grease with a little oil. Use about 3 tablespoons of batter for each pancake. Cook until bubbles begin to appear on the tops and the edges are set and dry, 3 to 4 minutes.
- Carefully wiggle a thin-bladed spatula under the pancakes and flip over. Continue to cook until the second side is nicely browned, another 3 or 4 minutes. Repeat with the remaining batter, adding more butter or oil to the pan as needed.
- You should get about 18 4-inch pancakes.