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


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. 


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


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, 


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


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. 


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


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


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


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


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