Chocolate Keto Protein Pancakes are a decadent, protein-rich breakfast, ideal if you struggle to get enough protein or just like chocolate for breakfast! These dairy-free pancakes can be enjoyed with sugar-free maple syrup or a dollop of creamy, coconut-whipped cream.
Pancakes are a breakfast favorite across the world and we’re always looking for new ways to make them fun.
Loved by kids and adults, making pancakes are a celebrated family ritual on Sunday mornings when you can relax at home with a delicious, home-cooked breakfast and a piping hot coffee.
This keto pancake recipe is very simple and uses chocolate protein powder to supply the chocolate fix and the protein.
Just be sure to choose a low-carb protein powder such as Isopure or Jay Robb.
A protein pancake recipe can come in handy if you are someone that struggles to meet their protein goals each day on the ketogenic diet.
It is important to hit your daily protein goals so that you don’t lose lean muscle mass. We want to maintain (and increase) our lean muscle mass so we burn a lot more fat and keep our metabolism firing.
To learn more about protein requirements on the keto diet, check out our guide: Why Too Much Protein Can Prevent Weight Loss on the Keto Diet
You must try our very popular classic keto pancake recipe, Best Keto Low-Carb Pancakes but if you’re looking for an even faster breakfast option, try this 90-second cinnamon keto bread.
Cooking Tips & Tricks for Chocolate Keto Protein Pancakes
- To make coconut whipped cream, chill 13 oz (400ml) can of coconut cream then pour into large bowl with 2 tablespoons powdered keto sweetener such as Swerve or So Nourished and beat with a hand-mixer for 3-5 minutes until stiff peaks form
- Toppings for keto pancakes? Try coconut whipped cream (as above) for a new flavor twist or serve with keto-friendly Maple Syrup such as Sukrin Gold Fibre Syrup or with whipped cream (sugar-free)
- Batter will be thick but should pour out of measuring cup
- Need to thin the batter? Additional almond milk may be added 1 tablespoon at a time if batter is too thick
- Keep the heat low: be sure not to let heat get too high or pancakes will quickly burn
- Substitute for almond milk? Use a keto-friendly milk substitute such as cashew milk or even water
- Want more pancakes? Double the recipe to make more pancakes or try making smaller pancakes with 1 tbsp of batter per pancake
- Leftovers? Store leftover protein pancakes in an airtight container and eat within a couple of days. They make a tasty, portable snack (or dessert) the next day, spread with butter or leftover coconut cream
- Freeze pancakes? Extra chocolate pancakes can be frozen individually in zip lock bags or in airtight containers with parchment paper between each pancake. Keto pancakes will freeze well for up to 3 months.
How to make Chocolate Keto Protein Pancakes Recipe
Start by adding the coconut flour, chocolate protein powder and baking powder to a bowl
Now add the 3 eggs and 90ml (1/4 cup + 2 tbsp) almond milk to the dry ingredients
Mix thoroughly to form a thick batter
Place 1/4 cup of batter into a skillet over medium heat, sprayed with avocado oil or coconut oil. Press the batter down with a spatula and then cook for 2-3 minutes per side. They are ready to flip when they feel solid (cooked) underneath.
Serve hot with low-carb maple syrup, or whipped coconut cream to really take these keto pancakes to the next level.
ENJOY ♥♥♥♥♥
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Chocolate Keto Protein Pancakes
Ingredients
- 1/2 cup coconut flour
- 1/2 cup chocolate protein powder
- 1 teaspoon baking powder
- 3 large eggs
- 3 fl oz unsweetened almond milk divided
- avocado oil spray or other oil spray
Instructions
- Mix all ingredients in medium sized bowl
- Heat skillet over medium heat and spray with avocado oil
- Add batter to skillet by 1/4 cup scoops
- Press batter down carefully with spatula to ensure it cooks evenly
- Flip after 2-3 minutes and continue cooking for 2-3 minutes on the other side
- Serve immediately with coconut whipped cream or as desired (not included in nutrition panel)
Notes
- To make coconut whipped cream, chill 13 oz (400ml) can of coconut cream then pour into large bowl with 2 tablespoons powdered keto sweetener such as Swerve or So Nourished and beat with a hand-mixer for 3-5 minutes until stiff peaks form
- Toppings for keto pancakes? Try coconut whipped cream (as above) for a new flavor twist or serve with keto-friendly Maple Syrup such as Sukrin Gold Fibre Syrup or with whipped cream (sugar-free)
- Batter will be thick but should pour out of measuring cup
- Need to thin the batter? Additional almond milk may be added 1 tablespoon at a time if batter is too thick
- Keep the heat low: be sure not to let heat get too high or pancakes will quickly burn
- Leftovers? Store leftover protein pancakes in an airtight container and eat within a couple of days. They make a tasty, portable snack the next day, spread with butter
- Freeze pancakes? Extra chocolate pancakes can be frozen individually in zip lock bags or in airtight containers with parchment paper between each pancake. Keto pancakes will freeze well for up to 3 months.Â
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