Disse Sjokoladeproteinpannekaker are the easiest, healthy chocolate pancakes to start the day with as much as 12 gram protein per serving. Bonus, these pancakes are also dairy-free, egg-free, and a perfect vegan post-workout recipe.
I love making my own breakfast food, from my hjemmelaget granola til proteinstenger. I make everything homemade. So here is a new protein powder recipe for you: fluffy chocolate protein pancakes!
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Sjokoladeproteinpannekaker
Ingredienser
- 2 ts Apple Cider eddik - eller sitronsaft
- 1 cup Soyamelk - eller melkefri melk du elsker
- 3 ss Meierifri yoghurt - I used soy yogurt
- ¾ cup All-purpose mel - (merknad 1)
- ⅓ cup Proteinpulver - ertepulver fungerer best (40 g/1.4 oz)
- 2 ss Usøtet kakaopulver
- ½ teskje Salt
- 2 ss Lønnesirup
- 1 teskje Vaniljeekstrakt
- 1 spiseskje Baking Powder
Instruksjoner
- In a mixing bowl, whisk soy milk and apple cider vinegar. Set it aside while measuring the remaining ingredients.
- In another mixing bowl, whisk dry ingredients evenly: flour, protein powder, unsweetened cocoa powder, baking powder, and salt.
- Stir the milk mixture into the bowl with the dry ingredients until a thick pancake batter forms with no lumps. Then, incorporate the maple syrup, yogurt, and vanilla extract. It should be pretty thick, and that's normal.
- Varm en pannekakeplate smurt med litt kokosolje på middels varme.
- Scoop 2 tablespoons of pancake batter per pancake on the griddle and spread in a round shape. If the batter is too thick, thin it out by adding an extra splash of almond milk.
- Stek pannekaken i 2–3 minutter på lav til middels varme til den er tørr i kantene, snu den deretter og stek ett minutt til den puffer seg.
- Avkjøl på rist og stek resten av røren.
- Server med veganske toppinger du elsker, som peanøttsmør, lønnesirup eller chiasyltetøy.
Merknader
Ernæring
Ingredienser og erstatninger
It’s very simple to whip up a batch of protein pancakes using chocolate protein powder and a few basic ingredients.
- All-purpose mel eller speltmel. For en glutenfri versjon, bruk min glutenfri konverteringsguide.
- Sjokoladeproteinpulver – I tested the recipe with peanut protein powder and pea protein powder. Both provide amazing results. I am confident that any other plant-based protein powder works as well, including hemp protein powder or soy protein powder. I didn’t try the recipe with whey protein powder (it’s not vegan), but it should probably work as well.
- Valgfri yoghurt – any non-dairy yogurt works, including soy, almond, or coconut yogurt. Soy is generally the option that brings the most protein.
- Soyamelk while any plant-based milk works, soy brings more protein, especially if you use protein-enriched soy milk!
- Apple Cider eddik eller sitronsaft.
- Baking Powder – To make them fluffy.
- Vaniljeekstrakt – for smakens skyld.
- Kakaopulver – I prefer unsweetened cocoa powder to make it easier to balance the sweetness.
- Lønnesirup or sweetener you love, I prefer a liquid sweetener as it adds more moisture to the pancakes.
How To Make Chocolate Protein Pancakes
Let me share how to make ultra fluffy protein chocolate pancakes without eggs. It’s very easy and you can see all the details in the recipe card below. I’ll include here pictures of the key steps.
- First, add the soy milk, yogurt, and apple cider vinegar to a bowl. Stir the batter before setting it aside for 5 minutes for it to curdle and form a creamy dairy-free buttermilk mixture.
- Next, in another mixing bowl, add all the dry ingredients: flour, protein powder, cocoa powder, and baking powder.
- Whisk to combine the protein powder and flour evenly. If lumps form, pinch them between your fingertips to create a thin, consistent dry ingredients mixture.
- Finally, pour the milk onto the dry ingredients followed by maple syrup, and vanilla extract.
- Whisk until the batter is slightly thick, shiny, and consistent
- Warm a non-stick crepe pan or pancake griddle over medium heat. Slightly oil the griddle’s surface with coconut oil and use a piece of absorbent paper to rub the surface and remove any excess oil.
- Pour 2 tablespoons of batter on the hot griddle per pancake. Cook until bubbles forms on top of the pancakes and the sides of the pancakes dry out. It takes roughly 2-3 minutes.
- Then gently slide a spatula under the pancake and flip to cook on the other side.
- Cook for an extra minute on the other side until the pancakes are cooked through and fluffy
- Cool down on a plate or wire rack while you are cooking the remaining pancake batter
- Re grease the pan between each cooking session to avoid the protein pancakes sticking to the pan.
Oppbevaring
You can make ahead the chocolate protein pancake batter up to 24 hours before cooking and store it in a sealed container in the fridge.
You can also store the cooked vegan chocolate protein pancakes in a zip-lock bag in the fridge for later. They last up to 3 days or 3 months in the freezer. Rewarm pancakes in a bread toaster, hot griddle, or sandwich press.
Serveringsforslag
These chocolate protein pancakes are even better served with a homemade chocolate sauce. To make the sauce, melt the ingredients below in a small mixing bowl in the microwave or a saucepan over medium heat.
- Mørk sjokolade
- Kokosolje
- Nut butter – can be peanut butter, almond butter, or sunflower seed butter for a nut-free option.
Next, top up the pancakes with fresh fruits. Some of the below go very well with chocolate:
- Berries – Strawberries, raspberries, blueberries
- Skivede bananer
- Kiwifrukter
Flere proteinrike oppskrifter
Nedenfor har jeg listet opp mer vegan high-protein recipes for deg å prøve.
Would like to make these and use wheat flour. Do you think any adjustments need to be made for liquids/yogurt?
Wheat flour is what I am using in the recipe, it’s called all-purpose flour which is 100% wheat.
Thanks for another great recipe! I made this once before and forgot to add the yogurt b/c it was not listed in the “Instructions” portion of the recipe at the bottom of the page – although I noticed after making that it was listed in the “Curdling the milk” portion of the step-by-step at the top of the page, so I’ll definitely try again and not forget the yogurt next time 😛
These were delicious even without the yogurt! I didn’t add maple syrup either but I did stick some stevia/erythritol dairy-free chocolate chips on top whenever I heated one up as a dessert.
Question: Instead of all-purpose or oat flour, do you think 3/4 cup Bob’s Red Mill GF All Purpose Flour + 1/4 tsp of xanthan gum would work? I’ve got some of both sitting around and am trying to use it as much as possible before the expiry dates.
I love how there are always substitutions provide in each recipe and you also explain why something will or will not work as a substitution. I find this type of information very informative and helpful and truly appreciate it! Thank you for sharing all your great recipes 🙂
Thanks for such a lovely comment! GF All purpose from Bob Red mills already contains gum I think, check and if so don’t add more. I guess it should work as a 1:! ratio swap to all purpose for a GF options, even if often the result is denser and chewer.