Chocolate Protein Pancakes Easiest Recipe Ever

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Chocolate protein pancakes make a great breakfast. These simple grain-free pancakes offer 14g protein and 5g net carbohydrates. They're simple and family-friendly!  

– 4 ounces cream cheese softened – 3 large egg – 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

Ingredient

Prepare the mixture by blending the cream cheese, eggs, almond milk, and vanilla extract together in a large blender. Blend until it is completely smooth. 

1

After adding the almond flour, protein powder, sweetener, baking powder, and cocoa powder, 

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blend the mixture once more until it is completely smooth and thoroughly blended. After heating a large griddle or skillet that does not stick to food over medium heat, 

3

lightly coat it with a tiny bit of oil. When making each pancake, use approximately three tablespoons of batter. 

4

The edges should be firm and dry after three to four minutes of cooking, and bubbles should start to emerge on the tops of the cakes. 

5

To flip the pancakes, carefully move a spatula with thin blades under them and then flip them over. 

6

Continue to cook for a further three to four minutes, or until the second side has turned out well browned. 

7

Proceed with the remaining batter, keeping in mind that additional butter or oil may be required to cover the pan. 

8

You should end up with approximately 18 pancakes measuring 4 inches in diameter. 

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