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+ servings
stack of fluffy chocolate protein pancakes with blueberries and strawberry slices, chocolate yogurt sauce and syrup

Chocolate Protein Pancakes with Chocolate Yogurt Sauce

Jani H. Leuschel
Fluffy, brunch-worthy cakes with taste and health benefits
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast, brunch
Cuisine American, Any
Servings 4
Calories 282.7 kcal

Equipment

Ingredients
  

  • 1 cup milk any type except non-fat
  • 1 Tablesoon white vinegar or lemon juice
  • 1 cup whole-wheat pastry flour
  • ¼ cup chocolate protein powder
  • 2 Tablespoons cocoa powder
  • 2 Tablespoons stevia-blend sweetener check label to be sure it measures spoon for spoon like sugar (can substitute sugar)
  • 1 teaspoon cinnamon optional
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg
  • 1 Tablespoon vegetable oil canola, coconut, or corn
  • 1 teaspoon vanilla

Chocolate Yogurt Sauce

  • 1 cup plain low-fat yogurt
  • 2 Tablespoons cocoa powder
  • 2 Tablespoons stevia-blend confectioner's sugar or regular powdered sugar
  • 1 Tablespoon honey
  • ½ teaspoon almond extract

Instructions
 

  • Wash hands with soap and water for 20 seconds.
  • Pour milk into a liquid measuring cup that will hold at least 2 cups. Add vinegar or lemon juice and put aside until needed.
  • Heat a non-stick griddle to medium-low.
  • In a medium bowl, combine flour, protein powder, cocoa powder, stevia-blend sweetener, cinnamon, baking powder, baking soda, and salt. Whisk thoroughly to combine, breaking up any lumps in the protein or cocoa powder.
  • Retrieve the measuring cup with the milk-vinegar mixture. Add the egg, vegetable oil, and vanilla. Beat with a whisk until smooth.
  • Make a well in the center of the dry ingredients. Pour in the wet ingredients. Whisk lightly until combined, being careful not to overbeat. The batter should not be perfectly smooth.
  • Let the batter sit for 3 to 5 minutes, and then pour about ⅕ cup of batter on the hot griddle to make a pancake about 4 inches in diameter.
    Cook on griddle until the pancake is lightly set, with slightly dry edges and a few bubbles forming on top.
    (At this point, you can add extras like shredded coconut, mini chocolate chips, and/or toasted nuts to the cakes.)
    Flip, and allow to cook for a minute or two before removing to a warm plate.
  • Continue cooking pancakes until all the batter is used. Serve with syrup, chocolate yogurt sauce, and/or berries.

Chocolate Yogurt Sauce

  • In a small bowl, combine plain yogurt with cocoa powder, stevia-erythritol confectioner's sugar, honey, and almond extract.
  • Beat with a whisk until all ingredients are smooth and blended.
  • Serve with pancakes, waffles, or as a dip for strawberries.

Notes

Stevia baking sweeteners, such as Truvia, are often blended with erythritol, but they don't always measure spoon for spoon just like sugar. Sometimes, you will only use half as much stevia sweetener as you would sugar.
Please read your label! 👀😊
 

Nutrition

Calories: 282.7kcalCarbohydrates: 36.5gProtein: 18gFat: 9.4gSaturated Fat: 3.4gPolyunsaturated Fat: 2.6gMonounsaturated Fat: 1.9gTrans Fat: 0.1gCholesterol: 59.5mgSodium: 480mgPotassium: 350.5mgFiber: 6.3gSugar: 10.2gVitamin A: 195.2IUVitamin C: 0.1mgCalcium: 273.9mgIron: 2.1mg
Keyword antioxidants, protein
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