These chocolate protein pancakes are made from a mix of wholegrain flours and whey powder – an ideal post-workout choice of breakfast. Really simple to assemble and can be made in advance and frozen too, for quick breakfast option on work mornings!
All about Chocolate Protein Pancakes
Pancakes are a favorite breakfast choice the world over, but what if I tell you they can be made healthy, full of essential protein and micronutrients too!
I’m a terrific fan of all things pancakes and crêpe, but the all-purpose flour aka maida used as a base at most eat-outs didn’t help my middle or ease the guilt in my mind. While pancake mixes are available in stores, I couldn’t find a ready-made mix that didn’t have ingredients like heaps of sugar/ maltitol/ maize starch or soy starch in them.
Why wholegrain flours
I like to make my own wholegrain flour mixes for most of my recipes – whether it is for cakes, muffins, cookies breads and pancakes – for greater control on nutrition. Change the flours as per yours and your family members’ preferences, and these can easily become a lunch box option too. You can use whole-wheat flour, oatmeal or a combination of both if you wish to avoid refined flour. Want a gluten-free mix? Use spelt flour/ employ millets like ragi (finger millet), samai (little millet), bajra (pearl millet), jowar (sorghum)/ besan or chickpea flour. It’s as easy as that!
Chocolate Protein Pancakes
How to add more protein?
While these flours have more protein and fiber content, you can add some whey/ soy/ casein protein supplement for additional protein, making these pancakes ideal for a post-workout meal. I used stevia extract for natural sweetening that adds negligible calories.
The key to making these pancakes airy and fluffy is in addition of baking soda and eggs. If you are a vegan, substitute with soy milk and it works just as fine (I’ve tried it for my vegetarian family members). Also, play around with your toppings – I’ve paired my pancakes with fresh peach slices, toasted pumpkin seeds, cranberries, wheatgerm flakes and glazed with honey, and it tastes divine!
I’d love to see the pictures and hear your experience if you do try my recipe: do tag the picture as #fitfoodiediary or at www.instagram.com/fit.foodie.diary .
RECIPE: CHOCOLATE PROTEIN PANCAKES
Serves 3
Preparation Time: 20 minutes
Cook Time: 10 minutes
INGREDIENTS
1/3 cup ragi/ finger millet flour
½ cup wholewheat flour
0.25 cup cocoa powder
1 egg (omit for vegan version; works fine)
2 scoop Whey Protein Powder (I use BSN SynthaSix’s Chocolate flavored one)
1 tbsp stevia extract/ palm sugar
A pinch of cinnamon powder
½ tsp vanilla extract
¼ tsp baking powder
1 cup buttermilk (use soy milk or nut milk for vegan version)
Water, for desired consistency
Salt, to taste
1-2 tbsp oil/ butter
FOR TOPPING
Honey/ maple syrup to drizzle
Seasonal fruits (I used peaches)
Toasted nuts/ seeds of choice (I used pumpkin seeds and wheatgerm flakes)
METHOD
In a bowl, crack the eggs, add buttermilk, vanilla extract, sugar/ stevia and whisk together until fluffy.
Add the flour mixture, cocoa and whey powder slowly while whisking continuously. Once everything is combined well, add salt, cinnamon powder, baking powder and whisk well.
Add more milk or water to adjust the consistency. The batter should be smooth, thick and lump-free, but you should be able to pour it onto the pan/ griddle.
Now, let the batter rest for 15 minutes.
Heat a non-stick pan/ griddle and grease with little oil or butter.
Pour a little amount of batter onto the pan surface, taking care to not spread it much.
Cook on medium flame until bubbles appear on top. Flip and allow the other side to brown too.
Transfer into a casserole or plate.
Finally, stack pancakes and drizzle honey or maple syrup on top. You can serve these with accompaniments of your choice.
Serve hot!
The recipe
Chocolate Protein Pancakes
These chocolate-y fluffy pancakes are made from a mix of wholegrain flours and whey powder, hence proving worthy of a post-workout brekkie that keeps you fuller and satiated for hours. Really simple to assemble, for quick breakfast option on work mornings!
Ingredients
people
For Toppings
Method
In a bowl, crack the eggs, add buttermilk, vanilla extract, sugar/ stevia and whisk together until fluffy.
Add the flour mixture, cocoa and whey powder slowly while whisking continuously. Once everything is combined well, add salt, cinnamon powder, baking powder and whisk well.
Add more milk or water to adjust the consistency. The batter should be smooth, thick and lump-free, but you should be able to pour it onto the pan/ griddle.
Let the batter rest for 15 minutes.
Heat a non-stick pan/ griddle and grease with little oil or butter.
Pour a little amount of batter onto the pan surface, taking care to not spread it much.
Cook on medium flame until bubbles appear on top. Flip and allow the other side to brown too.
Transfer into a casserole or plate.
Stack pancakes and drizzle honey or maple syrup on top. You can serve these with accompaniments of your choice.
Serve hot!
Notes from my kitchen
Ensure that your baking powder is gluten-free if you are gluten-sensitive
Avoid usage of Stevia if you find its taste peculiar/ if your whey or casein supplement is sweetened already/ if you’re going to drizzle honey or maple syrup on top of the pancakes.
You can freeze these pancakes in a Ziploc bag for up to a month, separated by cling-film sheets or baking sheets for easy removal. Thaw them naturally or in microwave before eating.
Nutrition, per serving
Calories
340 kcal
Protein
28 g
Carbs
39 g
Fat
13 g
Saturated fat
7 g
Fibre
6 g
Sugar
6 g
Sodium
139 mg
Figures are estimates, per serving, calculated from the ingredients listed. They will shift with your brands, your substitutions and how heavy-handed you are with the oil. This is general information from a home cook with a nutrition diploma — it is not medical or dietetic advice. If you are managing a health condition, please talk to a qualified professional. Full disclaimer.
I hold a diploma in nutrition and have spent years cooking, testing, and eating my way through modern takes on regional Indian and global food. Everything here is made and photographed in my own kitchen before it reaches you. I’m not a registered dietitian — I’m a home cook who reads the research, cites her sources, and keeps it honest.
Made one of my recipes? Tag @fit.foodie.diary on Instagram so I can see it!
I'm not a registered dietitian or a doctor. When I make a nutrition claim, I back it with research and tell you where it came from.
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