Craving a decadent chocolate breakfast without the guilt? These Keto Chocolate Protein Pancakes are your answer! They’re incredibly rich, fluffy, and packed with protein to keep you full and focused. Ready in just 20 minutes, this recipe transforms your morning into a truly special occasion. Say goodbye to boring breakfasts and hello to pure, low-carb bliss!
Ingredients
• 1 cup / 240ml canned coconut milk
• ¼ cup / 60g coconut oil, melted
• 8 large eggs
• 2 scoops / 40g egg white protein powder
• ¼ cup / 30g unsweetened cocoa powder
• 1 teaspoon vanilla extract
• Liquid stevia extract, to taste
Instructions
1. Directions
2. In a food processor or blender, add the coconut milk, melted coconut oil, and eggs.
3. Pulse the mixture several times to combine, then add the egg white protein powder, cocoa powder, and vanilla extract.
4. Blend until the batter is completely smooth. Add liquid stevia to your desired sweetness and pulse once more to incorporate.
5. Heat a non-stick skillet or griddle over medium heat.
6. Pour approximately ¼ cup of batter onto the hot skillet for each pancake.
7. Cook for 2-3 minutes, or until bubbles begin to form on the surface and the edges look set.
8. Carefully flip the pancake and cook for another 1-2 minutes until it is browned on the underside and cooked through.
9. Transfer the cooked pancake to a plate to keep warm and repeat the process with the remaining batter.
Nutritional Information
• Nutrition (per serving)
• Calories: 455
• Fat: 38.5g
• Protein: 23g
• Carbs: 8g
• Fiber: 3g
• Net carbs: 5g
Pro Tips
• For the fluffiest texture, allow the batter to rest for 5 minutes after blending. This lets the protein powder fully absorb the liquid.
• Cook these pancakes on medium-low heat. The cocoa powder can cause them to burn quickly on higher heat before the inside is cooked through.
• Don’t have a food processor? You can whisk this batter by hand in a large bowl. Ensure you break up all the clumps from the cocoa and protein powder for a smooth result.
• These pancakes are fantastic for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a toaster or microwave.
