Chocolate Gluten-Free Protein Pancakes
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These Chocolate Gluten-Free Protein Pancakes are fluffy, filling, and so delicious! If you’re looking for a way to get more protein in your breakfast, while still having it taste amazing, this is your recipe. These pancakes are great for meal prep as well!
I love creating recipes that make healthy eating feel simple and make you feel like a Supermom. These gluten-free protein pancakes are a delicious way to enjoy a cozy breakfast while still nourishing your body and working towards your health goals.
I’ve been working on a gluten-free, dairy-free, protein pancake recipe for months…and have had many failed attempts! Finally, I’ve gotten it right and I can’t wait to share this recipe with you!
My kids love these pancakes and keep asking me to make them. I hope the same becomes true for you if you make them for your family. 🙂
Recipe Ingredients
You’ll need the following ingredients to make these Gluten-Free Pancakes:
Ingredient Notes
- Gluten-Free Baking Flour: I like to use Bob’s Red Mill Gluten Free 1:1 Baking Flour, but feel free to use another brand. I wouldn’t recommend making this with other types of gluten-free flour (like almond flour or oat flour), as the consistency and fluffiness won’t be the same.
- Chocolate Protein Powder: I use Be Well Vegan Chocolate Protein Powder in this recipe. It’s my go-to clean protein powder. I love it because it uses very minimal ingredients, no artificial ingredients, and has a lot of fiber. You can use my code: SUPERMOMEATS for 15% off your order, if you want to give it a try!
Additions & Substitutions
- Flour: If you don’t need the recipe to be gluten-free, you can replace the GF flour with regular all-purpose flour.
- Chocolate Chips: You can omit the chocolate chips or replace them with cacao nibs or a fruit like banana, strawberries, or raspberries.
- Almond Milk: You can replace the almond milk with another plant-based milk or regular milk if you can consume dairy.
Tools For This Recipe
- Mixing bowl
- Large skillet
How to Make Chocolate Gluten-Free Protein Pancakes: Step-by-Step
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
Step 1: In a large bowl, mix gluten-free flour, chocolate protein powder, and baking powder together.
Step 2: Add egg, vanilla extract, almond milk, and maple syrup to the bowl and mix until well combined. Stir in chocolate chips.
Step 3: Use a spoon to scoop out pancake batter and create 4 pancakes in a heated and greased large skillet. Cook pancakes for approximately 4-5 minutes on the first side, until slightly brown.
Step 4: Flip pancakes, then cook for another 2-3 minutes until cooked through. Serve with your favorite toppings!
Recipe Tips & Tricks
- Meal Prep: Double the recipe and make these pancakes in advance so you have breakfast ready to go during the week. If doubling the recipe, you may need to add a little more almond milk if the batter is too dry. Add about 1 tablespoon extra milk at a time.
What to Serve With Protein Pancakes
- Strawberries
- Maple syrup
- Dairy-free yogurt (I like a dollop on top of my pancakes!)
- Nut butter
- A fried egg or two for some extra protein
- Coffee, of course! I drink Purity Coffee, as it’s mold and mycotoxin-free and is simply the best coffee I’ve ever had! It’s so smooth, no bitter or sour aftertaste, and doesn’t leave me feeling jittery afterwards. Get 20% off your order with my code: SUPERMOMEATS.
Storage & Reheating
- Fridge: Store leftovers in an airtight container in the fridge for 3-4 days.
- Freezer: Allow pancakes to cool, then store in a freezer-safe container for up to 3 months.
Frequently Asked Questions
I haven’t tried making these pancakes vegan, so I can’t guarantee how they’d turn out. If you do try making them without an egg, I’d recommend trying a flaxegg by mixing 1 tablespoon flaxseed meal with 2.5 tablespoons water, letting it coagulate for a few minutes, then add it to the batter as you would the egg. If you try it this way, let me know how it turns out in the comments!
Yes! When I doubled the recipe myself, I had to add a little extra almond milk so it wasn’t too dry. If this happens to you, add more milk 1 tablespoon at a time.
I love topping my chocolate chip pancakes with strawberries and a little maple syrup! I also love having a fried egg on the side for some extra protein. Find some more suggestions above in the section called “What to Serve With Protein Pancakes”.
There are approximately 8 grams of protein per pancake. If you have all 4 pancakes, it will be about 32 grams of protein.
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Chocolate Gluten-Free Protein Pancakes
Ingredients
- 1/2 cup gluten free 1:1 baking flour
- 1/3 cup chocolate protein powder, (1 serving), get 15% off the one I use with code: SUPERMOMEATS
- 1/2 tablespoon baking powder
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup almond milk, plain and unsweetened
- 1 tablespoon 100% pure maple syrup
- (Optional) 1/4 cup dark chocolate chips
- Avocado oil spray
Instructions
- In a large bowl, mix gluten-free flour, chocolate protein powder, and baking powder together.
- Add egg, vanilla extract, almond milk, and maple syrup to the bowl and mix until well combined.
- Stir in chocolate chips and mix until combined.
- Heat a large skillet over medium heat. Grease the pan with olive oil or avocado oil spray. Use a spoon to scoop out pancake batter and create 4 pancakes.
- Cook pancakes for approximately 4-5 minutes on the first side, until slightly brown. Flip pancakes, then cook for another 2-3 minutes until cooked through. Serve with your favorite toppings!