Ingredients
Dry Ingredients
- ¾ cup oat flour (100 grams, use certified gluten-free if needed)
- ¼ cup chocolate protein powder (30 grams, I used Equip Prime Protein)
- 1 teaspoon cocoa powder
- 1 teaspoon coconut sugar
- 1 teaspoon baking powder
Wet Ingredients
- ½ cup unsweetened almond milk (or milk of choice)
- 2 large eggs
Optional
- ¼ cup chocolate chips
- Butter or cooking oil for pan, if needed
Instructions
- Mix Dry Ingredients: In a small bowl, whisk together the oat flour, chocolate protein powder, cocoa powder, coconut sugar, and baking powder until fully combined.
- Add Wet Ingredients: Pour in the unsweetened almond milk and add the eggs to the dry mixture. Stir until the batter is smooth and fully combined.
- Preheat Pan: Heat a medium-sized non-stick pan over low to medium heat. Lightly grease the pan with cooking spray or butter if necessary to prevent sticking.
- Cook Pancakes: Pour approximately ¼ cup of pancake batter per pancake onto the hot pan. Cook until little bubbles form on the surface, about 3 to 5 minutes. If using chocolate chips, sprinkle a few on each pancake while the batter is cooking on the first side.
- Flip and Finish: Carefully flip the pancakes and cook the other side until cooked through in the center, usually another 2 to 3 minutes.
- Serve: Place four pancakes on each plate and top with maple syrup, nut butter, or other toppings of your choice for serving.
Notes
- Protein powder absorption varies by brand, so add extra milk if the batter seems too thick.
- Store pancakes in the refrigerator for 4–5 days or freeze for up to 3 months. Reheat in a toaster or skillet for best texture.
- Nutrition info is based on 2 servings (4 pancakes each) without chocolate chips or toppings; adding these will affect nutritional values.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
