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These single serve chocolate protein pancakes make breakfast feel like a treat. They are filled with protein and nutrition while also being a sweet a delicious way to start your day!
Protein pancakes are a great choice for breakfast on weekends and slow mornings. They are also really nice to make ahead and store for a quick breakfast all week long. In this post I’m sharing a single-serve recipe.
Try them with so many different toppings and sauces. I love adding almond butter and maple syrup. For this recipe I topped mine with a sauce I made just with this chocolate pb fit and water and of course berries because that’s my addiction!
Frequently Asked Questions About How To Make Protein Pancakes
Can I just add protein powder to pancake mix?
So can you just mix protein powder into pancake mix? No, you should not simply add protein to a pre-measured pancake mix. Here’s why it is a BAD idea to simply mix in protein powder to a pancake mix without adjusting for texture and moisture. Protein powders on their own can vary a lot and are not the same as flour.
There are plant-based protein powders such as soy isolate or pea protein. Then there are dairy based protein powders with whey and casein. These different types of protein powders react differently in baking and result in totally different textures.
For best results when adding protein to pancakes recipes use a fully tested recipe from a recipe creator. A recipe for protein pancakes will have adjusted measurements to balance the dryness of protein powder when using it to replace the flour. If you have a particular type of protein powder you would like to add to your recipe (i.e. Whey, Soy, Pea, etc.), do a search online for recipes using that specific protein powder.
Can I use protein powder instead of flour for pancakes?
As mentioned above, you should not replace the flour in a pancake recipe with protein powder without making sure you have adjusted the ingredients. You will need to accommodate the difference in dryness from protein powder vs flour by adding additional wet ingredients in most cases.
Can I use whey protein in a plant-based protein pancake recipe?
Technically, yes you can, but it may require adjusting some of the measurements for the difference in whey protein from plant-based protein. It is best to choose a recipe that already calls for dairy based protein powder instead.
Are protein pancakes healthy?
Yes, protein pancakes can be a very healthy breakfast option for many diets and lifestyles. They may not be suitable for certain restrictive diets or allergies however. When deciding if a protein pancake recipe is healthy for you consider these questions.
- Do you have a gluten intolerance? If so then you will need to choose only gluten free protein pancake recipes and be sure to check that the protein powder you use in gluten free.
- Are you dairy intolerant? In that case be sure to choose a recipe that does not use a dairy based protein powder.
- Do you have any trouble digesting protein powders? Some people cannot handle protein powders or certain types of protein powders. Protein powder can cause bloating, gas, or other discomfort to some people. If this is you, then you should avoid eating recipes that include isolated protein.
- Do you have any diet restrictions or allergies you need to manage for your health? If you need to avoid sugar, processed foods, or common allergy foods then pancakes may not be a healthy choice for your lifestyle.
Why are protein pancakes so dry?
Protein pancakes can be very dry because of the way protein powders absorb liquid differently from flour. To avoid dry pancakes recipes will include extra moisture ingredients such as milk, smashed bananas, yogurt, maple syrup, flax “eggs”, or chia “eggs”. Some protein pancake recipes may also add high fat ingredients such as oil, butter, or coconut milk to add richness and soften the texture.
Why do my protein pancakes fall apart?
Protein pancakes may fall apart if your batter does not have a proper balance of wet ingredients to balance the addition of protein powder. To avoid this happening, use a recipe from a trusted source that has been tested with the type of protein you wish to use. If you still have issues you may need to try a different type of protein powder for that recipe or try adding additional wet ingredients.
How does protein powder affect baking?
Protein powder can affect baking in many ways. On average, isolated protein powders have a dry chalky texture that must be taken into account when baking.
Though it is a powder, it is NOT a flour and does not react in baking recipe like wheat flour or other grain based flours. Grain based flours are primarily carbohydrate rich with lower amounts or protein and fat. Protein powder is high in protein with a lower amount of carbohydrates and typically moderate amounts of fat.
Here are some ways protein powder can affect baking:
- It can make you recipe very dry or rubbery
- It can change the flavor of your recipe
- If using a sweetened protein powder it can make your recipe overly sweet
- Adding it to baked goods can cause them not to rise as much and become dense or underbaked
What are protein pancakes made of?
Protein pancakes usually consist of a combination of flour or starch, protein powder, flavor ingredients like vanilla and salt, and wet ingredients such as milk or smashed fruit. Some recipes may also contain eggs (or flax “eggs” for vegan recipes.)
Can you eat protein pancakes cold?
Yes, protein pancakes are safe to eat cold and can taste very good to some people. Try chopping them up with fruit and yogurt for a cold breakfast bowl. I like to do this in the Summer months when it’s very hot outside.
Here is an example:
Single Serving Chocolate Protein Pancakes
Craving pancakes but short on time? This single-serve version of chocolate pancakes are the perfect breakfast option for saving time but still enjoying something delicious!
- 1/4 cup whole wheat or all-purpose flour you can also use gf flour if needed
- 1 scoop chocolate protein powder I used this one here
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 tablespoon cocoa powder
- 2 tablespoons raw sugar
- 2/3 cup unsweetened almond milk or preferred milk
- 1/4 teaspoon vanilla extract
Whisk together the almond milk and vanilla extract in a small mixing bowl. In a separate bowl, mix the dry ingredients, salt, baking powder, sweetener, cocoa, flour, and protein powder.
Combine the wet with the dry and whisk until you have a nicely thick pancake batter. Heat a non-stick skillet over medium high heat.
Pour the batter into desired size pancakes and cook for about 1 minute per side. Remove and top with any desired toppings.