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Short-Order Kitchen

Chocolate Protein Pancakes

By Wes Ellis2 min read
A short stack of chocolate pancakes topped with banana slices, strawberries and coconut flakes.
Recipe card
Servings
2
Prep
10 minutes
Cook
10 to 15 minutes
Method
Skillet
Heat
Medium-low heat
Difficulty
Easy
Jump to ingredients & directions ↓

Part 1 of the thread Low-carb mornings

THE SHORT VERSION4 points
  • Coconut flour drinks liquid, so let the batter rest a minute or two before you judge it.
  • Medium-low heat, 2 to 4 minutes a side. Cocoa scorches fast.
  • Keep them small. They flip a lot easier.
  • Roughly 379 calories and 19 g protein a serving.
THE RECIPE · CHOCOLATE PROTEIN PANCAKES

Ingredients

You'll need

  • Large bowl
  • Whisk or fork
  • Non-stick skillet or griddle

Directions

  1. Whisk the coconut flour, protein powder, cocoa, sweetener and baking powder together in a large bowl.
  2. Add the eggs and milk and stir just until smooth. Don't overmix.
  3. Let the batter rest 1 to 2 minutes. It'll thicken. If it's gone stiff, loosen it with a splash of milk.
  4. Heat a non-stick skillet over medium-low to medium and add a little butter or oil.
  5. Pour in small pancakes. Cook 2 to 4 minutes, until bubbles show on top and the edges look set.
  6. Flip carefully and cook the other side until cooked through. Repeat with the rest, adding butter as needed.
  7. Serve hot with sugar-free syrup, berries, butter or whipped cream.
Notes Keep leftovers in an airtight container in the fridge for 2 to 3 days and reheat in the toaster, microwave or a skillet. Check the protein powder label if you need them gluten-free. Roughly 379 calories and 19 g protein per serving, give or take.

wesellis.com/blog/chocolate-protein-pancakes/

Chocolate for breakfast, with enough protein behind it that it counts as a meal. The batter is mostly protein powder and coconut flourFlour made from dried, ground coconut meat. It soaks up a lot more liquid than wheat flour, so a spoonful goes a long way and doughs made with it need adjusting in tiny amounts.More: Blueberry Scone Cookies, with cocoa for the chocolate and eggs holding it all together. It's not a fluffy diner pancake, and it doesn't pretend to be.

The batter will fool you

Coconut flour and protein powder both soak up liquid, and they don't do it right away. Batter that looks runny when you finish stirring can turn to paste two minutes later. So mix it, walk away for a minute, then decide whether it needs more milk. Every protein powder absorbs a little differently, which is why the milk is a range and not a number.

Tip

Add extra milk a tablespoon at a time. Too thin is harder to fix than too thick, because more coconut flour means waiting all over again.

Low heat, small pancakes

Cocoa scorches, and you can't see browning on a chocolate pancake the way you can on a plain one. Keep the heat at medium-low and go by the other cues: bubbles on the surface and edges that look set. Small pancakes are sturdier and much easier to flip. If you want to see what a regular-flour batter does differently, the classic Pancakes post is the same routine with wheat.

Want the same chocolate idea without a skillet? The Double Chocolate Protein Muffin gets there in a mug in the microwave. And the next stop in this thread, Keto Pumpkin Pancakes, uses the same rest-then-adjust coconut flour trick with fall spices.

LINKED FROM3 notes

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