How to make chocolate flavored pancakes

featured in 4 Pancake Recipes For The Perfect Breakfast

Ingredients

• 2 egg yolks
• 2 egg whites , whipped
• 3 tablespoons sugar
• 1 ⅓ cups milk ( 315 mL ) , more if the batter is too thick
• 3 tablespoons butter , melted
• 1 teaspoon vanilla extract
• 1 ½ cups flour ( 185 g )
• ¼ cup cocoa powder ( 30 g )
• 2 ½ teaspoons baking powder
• 3 ½ oz chocolate ( 105 g ) , finely chopped
• 1 tablespoon butter , or oil for cooking

• 1 cup heavy cream ( 240 mL )
• 8 oz chocolate chips ( 175 g )
• raspberry , for garnish

Nutrition Info

Calories 684

Fat 49 g

Carbs 56 g

Fiber 4 g

Sugar 30 g

Protein 14 g

Estimated values based on one serving size.

Preparation

1. In a large bowl, mix together yolks and sugar, while still whisking, add milk
2. Carefully fold in whipped egg whites.
3. NOTE: It’s better to use a spoon rather than a whisk.

Let’s quarantine cook!

We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!

Let’s quarantine cook!

We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!

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• Google (DFP / AdX)

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• Lotame Solutions, Inc.
• OpenX Software Ltd. and its affiliates
• LiveRamp, Inc.
• Outbrain UK Ltd
• Google (DFP / AdX)

Content selection, delivery, reporting

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If you own a frying pan and a mixing bowl and you can heat that frying pan and aren’t averse to cleaning that mixing bowl, you can make real honest-to-goodness-from-scratch pancakes without having to use a pre-made mix. It’s really easy. And guess what? If you add some fruit to the mix, the pancakes get way better without getting any more difficult. Here are 14 fruity pancake recipes that are going to make your weekend/life.

Oh, you’ll also need a spatula.

1. Buckwheat Clementine Pancakes

Buckwheat clementine pancakes are so deliciously wonderful, they’re completely worth getting “Oh My Darling, Clementine” stuck in your head all morning.

2. Fluffy Apple Pancakes

Fluffy, perfectly cooked apple pancakes can now be yours, for a lovely weekend breakfast OR a breakfast-for-dinner situation.

3. Gluten-Free Flaxseed and Blueberry Pancakes

Coconut flakes and flaxseed give these gluten-free pancakes lots of flavor. And fresh blueberries will have you dreaming of summer, no matter how far off it is.

4. Strawberry Lemon Ricotta Pancakes

Need an impressive morning-after breakfast? It doesn’t get much better than these strawberry lemon ricotta pancakes (food-wise anyway).

Get the recipe on Taste and Tell.

5. Banana Oat Pancakes

Stayed out ’til 4am again? Send in the carbs. These wholesome banana oat pancakes have the perfect balance of toothsome crumb to maple syrup absorption, which is scientifically proven to make you feel well rested and awesome again.

Get the recipe on Simple Bites.

6. Dutch Baby Pancakes with Fried Apples

Too lazy to stand over the stove flipping pancakes? That’s pretty lazy, but it’s not a deal breaker for pancakes. Just crank your oven and make a Dutch baby, otherwise known as one giant, delicious pancake.

Get the recipe on Diethood.

7. Pear Pancakes

Pears are so mild tasting that they can be a bit humdrum, but notes of real vanilla bean and fresh lime combine to make these easy homemade pear pancakes amazing. Add mimosas to the mix and you’ve got a breakfast to remember.

8. Gluten-Free Meyer Lemon Quinoa Pancakes

Even if your boyfriend still can’t pronounce quinoa correctly, he’s going to love these gluten-free Meyer lemon quinoa pancakes.

9. Banana Pancakes

Chances are high that you have a couple nearly expired bananas on hand. Put them to excellent use with these classic, totally fluffy, banana pancakes.

10. Pear Vanilla Dutch Baby Pancake

Kick up the quiet flavor of pears with lots of vanilla, and then pile it up on a giant oven pancake. Effortless never tasted so good!

11. Meyer Lemon Pancakes with Blueberries

Zesty as all get out, these pretty pancakes are brimming with juicy blueberries and are suffused with the sweet tang of Meyer lemons. Bottom line: they taste really good.

12. Pancake-Battered Pineapple Rings

Pineapples. Dipped in pancake batter. And fried. It’s like heaven in pancake form.

13. Cheesecake-Stuffed Cinnamon Sugar Pancakes

Go all-out and make these insanely tasty cinnamon sugar pancakes stuffed with cheesecake filling. (Don’t forget the whipped cream!)

14. Meyer Lemon Ricotta Pancakes

Harness the power of creamy ricotta cheese for an amazing pancake that will reaffirm your love of leisurely brunches.

Here’s How to Make Protein Pancakes, Muffins, and Waffles

Giving your food an extra boost of protein by cooking with protein powder isn’t a new practice—especially if you’re looking to increase your protein intake! However, finding the best recipe to make protein pancakes, protein muffins, or protein waffles is rather difficult. The key to cooking with protein powder is finding the best texture. Because no one wants to be biting into an ashy protein pancake due to the powder!

If you search for protein muffins, protein pancakes, or protein waffles online, you’re going to get a wide array of recipes to try. Some call for a few simple ingredients, like bananas and eggs, while other ingredient lists get a bit more complicated, like using almond flour or flaxseed meal. Since I’m one for simple recipes, I decided to put together a foolproof formula for making delicious protein pancakes, muffins, and waffles at home.

For these recipes, I used a combination of eggs, oats, plain greek yogurt, milk, baking powder, and of course, protein powder. Since each dish is different, the ratio of these items will vary. But the same ingredients are used for each, meaning you can make whichever breakfast item your heart desires with protein.

Here’s the proper protein to buy, and all the recipes you can make with it! And while you have that protein powder, you should also try these 22 Best Protein Shake Recipes.

Chocolate Pancakes

INGREDIENTS For the pancakes: 2 egg yolks 2 egg whites, whipped 3 tablespoons sugar 1 1/3 cup milk (more if the batter is too thick) 3 tablespoons of butter, .

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Chocolate Crepe Cake

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Here is what you’ll need! Servings: 20-25 crepes CREPE INGREDIENTS 2 cups flour 3 eggs Вј cup butter, melted 3 tablespoons granulated sugar 3 cups milk .

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Learn how to make yummy chocolate pancakes for breakfast with Chef Ruchi Bharani. Pancakes serve as easy, tasty and tummy filling breakfast & with some .

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PLEASE NOTE: USE 2 TEASPOONS OF BAKING POWDER in this recipe, NOT 2 tablespoons!*** Wake up right with pancakes made from scratch! Make any .

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I’m expecting this one good but never thought it would be better. Try it now and let me know your comment. *THIS VIDEO IS NOT PAID ADVERTISEMENT by the .

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Krusteaz Baker’s Dozen blogger, Lindsay Ann of Lindsay Ann Bakes, uses Krusteaz Buttermilk Pancake Mix to create her light and fluffy Pancake Breakfast .

Breakfast Recipes – How to Make Brookie Pancakes

Get the recipe for Brookie Pancakes at: Indulge all of your chocolate whims with these decadent and .

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how to make chocolate pancakes

2016-02-13 World of Cooking

Today’s Recipe : how to make chocolate pancakes Hello girls, today we offer you a quick and easy recipe to prepare at home, with the world of cooking channel, .

We’re flipping for flapjacks.

Do you crave pancakes that are golden brown on the outside, light and fluffy on the inside, with a touch of crispness around the edges? (Who doesn’t?) Read on to see how to make your pancake dreams a breakfast reality in your very own kitchen, then stick around for a breakfast buffet of pancake recipes and serving ideas.

2 Top Tips for Better Pancakes

1. Start with Better Batter

• Have all ingredients at room temperature.
• Whisk dry ingredients together in one bowl.
• Next, whisk wet ingredients together in another bowl.
• Make a well in the dry ingredients and pour wet ingredients into the dry. Stir gently with a spoon or spatula to combine until ingredients are just moistened. Don’t overmix. Why? The gluten in the flour starts to develop as soon as liquid touches it, and the more you mix, the tougher the gluten becomes. Tough gluten makes for tough pancakes. If your batter has lumps, that’s fine; they’ll cook out on the griddle. Trust.

2. Bake a Better Pancake

• Use a heavy nonstick griddle or well-seasoned cast-iron skillet for even heat distribution.
• Heat griddle or pan over medium heat until a drop of water skitters across the surface.
• Lightly grease the pan with oil or clarified butter. (Regular butter will burn.)

• Use a ladle, measuring cup, or squeeze bottle to portion out the batter. Make a small test pancake first to check the heat of your pan; adjust the temperature up or down as needed. If your pancake is scorched on the outside and raw on the inside, turn down the heat.
• When you’re satisfied that you’ve reached the perfect pan temperature, form as many pools of batter as your pan will comfortably hold, leaving room between pancakes for comfortable flipping.
• A pancake is ready to be turned over when it’s dry around the edges and bubbles have formed over the top. Yes, you can peek to see if the bottom is golden brown before you flip it. Note that the second side will cook more quickly than the first.
• After you’ve flipped your pancake, resist the impulse to press it down with your spatula. (Where did that come from, anyway?) Pressing will not make it cook any faster, and you’ll undo all the effort you’ve made to achieve fluffy, light, perfect pancakes in the first place.

Watch it all come together in this recipe for Fluffy Pancakes.

Think Outside the Stack

There’s a whole world of pancake variations to explore. Stamp your pancake passport with these beauties:

• Baked pancakes, including Dutch babies (pictured above) — are the biggest, fluffiest, most mind-blowing pancake that ever dominated brunch-dom.
• Latkes and potato pancakes are made with grated, mashed, or instant potatoes.
• Thin, delicate French crepes and Swedish pancakes are a whole lot easier to make than you’d think.
• Fluffy, high-rise Japanese Souffle Pancakes are architectural wonders that’ll make your breakfast crowd put down their forks and load up their social media.

The Best Way to Add the Extras

What happens when you try to add berries, bacon, and other tidbits to your batter? Sadly, they often sink to the bottom of the batter bowl. To ensure even and equitable distribution on every pancake, try adding the extras after you ladle the batter onto the griddle. Let Chef John demonstrate this genius technique with one of the worst offenders, blueberry pancakes:

How to Keep Pancakes Warm

Pancakes are best eaten fresh from the griddle so you can enjoy their crispy, fluffy goodness. This may mean serving them a few at a time. If you absolutely must keep the pancakes waiting, arrange them in a single layer on an oiled cooling rack and place them, uncovered, in a warm oven for no more than 20 minutes. Never stack or cover them — the steam makes them soggy.

3 Tricks for Ultra-High-Rise Pancakes

1. Give your pancakes the airy texture of soufflés and meringues by borrowing the technique that gives those desserts their cloud-like consistency: beaten egg whites. Using the number of eggs called for in your pancake recipe, separate the yolks from the whites. Mix the egg yolks with the rest of the wet ingredients, following recipe instructions. Combine with the dry ingredients to make the batter. Beat the egg whites until stiff peaks form, then gently fold the beaten whites into the batter and cook the pancakes immediately.
2. Replace some or all of the liquid in your recipe with a carbonated beverage (plain or flavored seltzer water, beer, cider, ginger ale) to make your pancakes very light and tender. Add the carbonation just before you’re ready to pour the pancake batter on the griddle.
3. This next trick works with any batter that includes double-acting baking powder: Mix the batter and let it rest in the refrigerator for several minutes, or even overnight. This allows the gluten to relax so the pancakes will be tender, and lets the baking powder form bubbles in the batter. After the batter rests, do not stir it or the bubbles will deflate.

Fun with Pancakes

Use a squeeze bottle to draw batter into designs, initials and other fun shapes right on the griddle or pan.

Double Chocolate Pancakes

Easy double chocolate pancakes. The perfect addition to every breakfast!

This post is sponsored by the J.M. Smucker Company. Because of partnerships with brands I trust and believe in, I’m able to continue bringing you great content and recipes. As always, all thoughts and opinions are completely my own.

Weekday mornings are often rushed. I know I’m not the only one in that boat. School mornings are hectic and can sometimes leave us scrambling to get things done before it’s time for school. This is a huge reason why I like to make breakfast ahead. Pancakes are quick, but they’re even quicker straight from the freezer!

I like to whip up a batch of pancakes or waffles on the weekends, then freeze for later. It makes mornings so much easier. Last week, I made these double chocolate pancakes using our favorite pancake mix… the kids couldn’t get enough! I mean, can you blame them? Chocolate for breakfast! It’s a perfect dessert too! Double duty pancakes.

We always have Hungry Jack pancake mix on hand for when we want a quick and tasty pancake breakfast (or dinner)! But, now their mix is even better! As a parent of often particularly choosey eaters, getting enough protein in them can be hard. I love that Hungry Jack’s New Buttermilk Pancake and Waffle Mix with Protein has double the protein compared to their regular buttermilk mix! That’s 10 grams of protein in every serving! Every little bit helps! And, when we’re in the mood for warm syrup, their new microwavable syrup bottles are perfect! Pop it in the microwave and voila, we’re ready for a hot breakfast! It’s easy as pie… or pancakes!

My friends at Hungry Jack challenged me to come up with some pancake-isms of my own. Wondering what those are? They’re bits of wisdom with a dash of wit. Think of classic quotes with a pancake twist! The Mr wanted me to lean in the direction of ‘like sands in an hourglass…’ but I couldn’t get passed the soap opera reference, so I skipped that idea quickly and instead came up with these simple, happy thoughts.

Happiness is a pancake breakfast.

Life is short. Eat pancakes.

Now it’s your turn…

Starting in October, you’ll have the opportunity to ask Hungry Jack your own questions or share your own pancake-isms. Just use the hashtag #AskJack and you’ll receive fun pancake responses straight from the brand, along with a chance to win fun prizes and Nascar racing swag!

For a chance to win an assortment of Hungry Jack products, use the giveaway widget below!

And don’t forget to douse them in chocolate and whipped cream.

Sara Tane

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Since no breakfast is complete without a cup of coffee, and there is no better breakfast than a high stack of pancakes, why not combine the two into one irresistible masterpiece? Coffee-infused, doused in a mocha glaze, and topped with whipped cream, these pancakes are not for the faint of heart.

Save these for a morning when you’re feeling ambitious and have a big day ahead of you, because when caffeine and sugar are the two main components of your breakfast, there is NOTHING that can stop you.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Servings: 6

Ingredients:

Photo by Sara Tane

1 cup flour of your choice (I used half all-purpose flour and half buckwheat flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/8 tsp salt
1 cup buttermilk
2 tablespoons agave nectar or other sweetener of choice
1 egg
1 tbsp melted butter
2-3 tablespoons instant coffee granules (depending on desired strength of coffee flavor)
1/2 cup mini chocolate chips
1/4 cup sugar
1/4 cup cocoa powder
1/2 cup brewed coffee
1/8 teaspoon salt
1/2 teaspoon vanilla extract
Whipped cream

Directions:

1. Whisk together flour, baking powder, baking soda and salt.

Photo by Sara Tane

2. With electric beaters, combine buttermilk, egg, melted butter, agave nectar and instant coffee. Beat until coffee granules are completely dissolved.

Photo by Sara Tane

3. Add wet mixture to dry mixture. Stir until the ingredients are just combined. The batter will be lumpy. Mix in chocolate chips.

Photo by Sara Tane

4. Heat skillet over medium heat, and spray with cooking spray. Pour about 1/3 cup of batter on the pan, and cook for 2-3 minutes on each side. Repeat until you have cooked all the batter.

Photo by Sara Tane

5. To make the mocha glaze, heat the sugar, cocoa powder, coffee, salt, and vanilla extract over medium heat, stirring constantly. In 5-10 minutes, ingredients should begin to form a syrup-like consistency. Remove from heat at this point.

Photo by Sara Tane

6. Stack ’em high, drizzle the mocha glaze, throw on some whipped cream and top it off with more chocolate chips if you like. You earned this one.

Photo by Sara Tane

Like this? We figured. Why don’t you pin it?

Craving more pancake recipes? Take a look at these:

Introduction: Chocolate Pancakes

In this instructable I will show you how to make chocolate pancakes. This homemade chocolate pancake recipe is made from scratch and is super easy to make. Next time you are craving pancakes try something new and make chocolate ones! Top them off with some raspberries or strawberries and powdered sugar and you are good to go. Of course you can use whatever toppings you like. 🙂 If I can do it, you can do it. Let’s get started! 🙂

Don’t forget to follow me and check out my other instructables. 🙂

If you have any questions or comments leave them down below and I will get back to you as soon as I can.

Follow the easy steps below or watch the short video tutorial, or do both! 🙂

Step 1: Ingredients/Tools

Print the recipe here if you like.

• 1 large egg
• 1 cup of milk (whole, 1%, 2%, skim, Almond, etc.)(250mL) (can use 1 or 2 Tbsp. more for thinner batter)
• 2 Tbsp of unsalted butter, melted (oil can be used as well) (30g)
• 1 cup of all-purpose or plain flour (125g)
• 1/4 cup of white granulated sugar (60g)
• 1/3 cup of unsweetened cocoa powder (35g)
• 1 tsp. baking soda (5g)
• 1/2 tsp. salt, if using salted butter reduce to 1/4 tsp. (3g)

Toppings: (optional)

• strawberries
• blueberries
• raspberries
• powdered sugar
• whipped cream

The above links are affiliate links. As an Amazon Associate I earn from qualifying purchases.

Step 2: Whisk That Egg

First let’s start by preheating our griddle to 350 degrees F (176 C). Or to medium heat on the stovetop if using a skillet like me. Next in a large bowl, add your large egg and whisk it well.

Step 3: Butter and Milk

Now let’s melt our 2 Tbsp. of butter. I do this in the microwave, only takes around 20 seconds. We don’t want the butter to be very hot. Add the butter to the egg as well as your choice of milk. Whisk to combine those ingredients.

Step 4: Sift Those Dry Ingredients

Now let’s add our flour, cocoa powder, sugar, baking soda, and salt to a sifter. Of you can just whisk them all together in a separate bowl. Next sift the ingredients into your bowl with your egg, butter, and milk mixture.

Step 5: Finish the Batter

Now we just use a whisk or large spoon and mix in the dry ingredients until all combined, completely our chocolate pancake batter. Super easy right? 🙂 The consistency should be fairly thick, you can always thin it out a bit with a little more milk.

Step 6: Test and Pour

Now we test out our skillet or griddle by adding a drop or two of water on it. If it sizzles, it is ready to go. Next spoon in about 1/2 cup worth of batter, for a larger pancake, or 1/4 cup of batter for smaller ones. Let the pancake cook for about 2 to 3 minutes, until the edges look dull and you see some bubbles on the top.

Step 7: Flip and Cook

Next using a spatula flip that pancake over and cook the other side. The other side will cook a bit faster then the first side, probably 1 minute to 1 and 1/2 minutes. Flip that over again and check that side. Looks good!

*Note: You may or may not need kitchen spray, oil, or butter on your skillet or griddle to keep the pancakes from sticking.

Step 8: Toppings

Now you can add whatever toppings you like. I like adding powdered sugar and raspberries or strawberries. I don’t typically add maple syrup to chocolate pancakes, but you can if you like. Time to serve those yummy pancakes. 🙂 Enjoy!

*This recipe makes 5 to 6 large pancakes. You can thin the batter out a bit with more milk to make more pancakes. You may want to double or triple the recipe depending on how many people you are feeding.

Step 9: Video Tutorial

Print the recipe here if you like.

Now watch those steps in action by checking out the video tutorial. 🙂

Whip up a better breakfast with these inventive pancake recipes.

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Tools you’ll need: $23, Black and Decker griddle, amazon.com

Mix the dry ingredients for Make-Ahead Whole Grain Pancakes up to 2 months in advance. Come Saturday morning, stir in a few wet ingredients and breakfast is served!

Made from our Make-Ahead Whole-Grain Pancake Mix, this pancake recipe is super versatile and tastes amazing with just about any ingredient you feel like adding, from strawberries and poppy seeds to apricots and goat cheese.

Bread pudding and pancakes at the same time? Yes, it’s as amazing as it sounds.

Tools you’ll need: $11, Pyrex Baking dish, amazon.com

Avoid soggy chicken! Placing just-fried chicken on a cooling rack allows air to circulate around it (and prevents steam from softening the exterior), resulting in perfectly crisp flapjack toppers.

Tools you’ll need: $14, Kitchenatics wire rack, amazon.com

Take your breakfast sandwich to the next level by using pancakes as bread.

This savory take on pancakes is delicious anytime of the day.

Whip up this breakfast treat with dependable staples right from your pantry: pancake mix, peanut butter, and chocolate chips.

We can’t imagine anything better than waking up to a big batch of these s’mores-style pancakes.

Tools you’ll need: $23, Black and Decker griddle, amazon.com

Vegan, gluten-free, and chock full of peanut butter, these decadent pancakes can be made in just 20 minutes (as if we needed another excuse to try them!).

Sprinkles + strawberries + pancakes = the best combination ever.

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Add a raspberry swirl into this pancake batter for a play on jam.

Cream cheese glaze adds a delicious touch to these decadent pancakes—no syrup required!

Lemon poppyseed isn’t only for muffins. Mix them into your pancake batter for a citrusy tang.

Mash up bananas into the pancake mix for a twist on the classic chocolate chip pancake.

Love apples, but don’t feel like taking the time to bake a pie? Bake them into your pancakes for a warm and spicy breakfast.

Have dessert for breakfast with a rich twist on the pancake. With some cocoa powder, coconut milk, and powdered sugar, your morning meal becomes sinfully delicious. And—who would have thought?—they’re also vegan.

Need an on-the-go breakfast? Make pancake poppers for a forkless alternative. Dip them in maple syrup for even more yum.

Tools you’ll need: $11, Minchsrin cake pop mold, amazon.com

Topped with a cream cheese glaze, these pancakes are thick and fluffy, with just the right amount of sweetness.

Recipe: Pancakes and Waffle Mix’ title=”Pancakes and Waffles” data-src=”

For an all-time great American breakfast, try a steamy stack of these fruity pancakes drenched in butter and warm blueberry sauce. Who could resist?

As everyone grabs a seat, fluffy sour-cream pancakes arrive hot off the griddle, bearing pats of maple-pecan butter and generous pours of dark-amber syrup.

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These fluffy pancakes bear pats of maple-pecan butter and generous pours of dark-amber syrup.

Great alternative to the regular flap jacks! These chocolate powered sugar covered pancakes are just what you need to switch up your morning! Everyone loves chocolate. even the kids! Use a cookie cutter to make shapes for the kids!

• chocolate
• sweet
• rich
• pancakes
• powdered
• sugar
• kids
• stovetop

Schedule your weekly meals and get auto-generated shopping lists.

Ingredients

• 1 cup milkshopping list
• 1 eggshopping list
• 2 tbsp margarine, melted shopping list
• 1 c. all-purpose flourshopping list
• 1/3 c. cocoa powdershopping list
• 1/4 c. sugarshopping list
• 1/2 tsp. baking sodashopping list
• 1/2 tsp. saltshopping list
• powdered sugarshopping list
• Any other favorite toppings such as fruit, jam, whipped cream, etc. shopping list

How to make it

• In med bowl, add milk, egg, margarine. Whisk until well blended.
• In another med bowl, combine flour, cocoa, sugar, baking soda and salt. Mix well.
• Add milk mixture to dry mixture. Whisk until ingredients moistened. The batter may be slightly lumpy.
• Heat skillet to med-low or low heat depending on your stove.
• Once hot, pour 1/4 cup of batter per pancake in pan.
• Flip once batter is set around edges. Then cook til baked through.
• Once pancakes are cooked. Sprinkle with powdered sugar. Then add your favorite toppings(optional).

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Reviewed by 10 people

Look good..u could add some chocolate chips for a real treat!!

THIS is an awesome recipe..a big hit w/ kids and adults in my house! A+++

By Shelia Senghas
@earthbaker

Ingredients

How to Make Aunt Bonnie’s Chocolate Syrup for Pancakes

” data-hide=”Hide Step Photos ” style=”display:none”> Step-by-Step

Mix all the ingredients together and place in a small pan. Cook on medium and stir until the sugar is dissolved. This syrup can be served cooled or hot.

Pour over pancakes and fill a child’s heart with smiles.

About Aunt Bonnie’s Chocolate Syrup for Pancakes

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i was wondering if anyone knows how to make chocolate pancakes

like do u HAVE to have cocoa powder or can u use like metled chocolate?

6 Answers

You’d like be better off like with cocoa powder because like melted chocolate would like make the pancakes like too heavy and they’d like stick to the pan.

If youre making it so the pancakes themselves are chocolate, ie. the batter is chocolate flavored, your going to need the cocoa powder. Melted chocolate itself wont play nice with the batter and you’ll have swirls of chocolate. I’d recommend using the cocoa powder and maybe chocolate chips.

3 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar (less may be used, to taste)

4 teaspoon butter, melted

4-6 teaspoons cocoa

Combine dry ingredients. Add remaining ingredients and stir only until mixed.

Preheat a non-stick skillet until sizzling hot (a drop of water will “dance” on the surface). Brush lightly with oil or butter.

Pour pancake batter onto hot skillet; flip once when bubbles begin to form along edges. When lightly browned on both sides, remove pancake using a spatula and stack with pats of butter between each pancake. Keep warm in oven until ready to serve. Serve with vanilla syrup, if desired.

These freeze well and can be reheated in the microwave for a quick breakfast.

1/2 cup butter, melted

1 1/2 cups powdered sugar

1 teaspoon vanilla

Mix well. Pour over hot pancakes just before serving.

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This is what it reads: A burst of cinnamon-vanilla flavor in each bite, these moist and fluffy pancakes make a great back-to-school breakfast treat. .

How to Make Pancakes (Video) Pancakes were one of the earliest forms of bread, and . Would it make the pancakes heavier so they wouldn’t be as fluffy .

Light and fluffy pancakes packed with strawberries. The vanilla makes this breakfast seem like dessert! Serve with butter and real maple syrup.

It’s quick and easy to prepare, but we still consider it a special treat. I make it for breakfast and to satisfy a sweet tooth. Topped with a fresh fruit.

Whipped the egg and used an iron skillet to get half inch thick fluffy pancakes. . If your pancakes aren’t fluffy, make sure your pan is hot enough when you start, .

I had to make a ton of substitutions due to food allergies. I used rice flour/potato . about half an hour before cooking (helps to make the pancakes fluffy) .

Instant pudding and instant whipped topping mix make this a creamy, versatile icing that takes minutes to make. Substitute any pudding flavor for the vanilla.

These Make-Ahead Flourless Chocolate Banana Blender Pancakes are delicious and packed with nutrients made with Carnation Breakfast Essentials® chocolate powder!

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Print this $3 off 2 Carnation Breakfast Essentials® coupon to save and try this recipe for yourself!

Mornings are pretty chaotic in our household. I have three little ones, ranging from age eight to three, and trying to get everyone out of bed, fed, dressed and off to school can be challenging to say the least. One thing I started doing lately was preparing meals on Sunday, so I can just pop them in the microwave/toaster/slow cooker or oven. This makes it especially easy for breakfast, because I’m still practically a zombie in the morning, and you will never find me making eggs and bacon and homemade biscuits Monday through Friday at 7am in this house!

We already know how crucial it is to eat breakfast to get a good head start to the day, and I like to make things that not only taste delicious, but are nutritious to boot. In fact, I was inspired to make these yummy Flourless Chocolate Banana Blender Pancakes using the chocolate flavored powder (which you can freeze beforehand and pop in the toaster the next morning).

Yup, I said flourless! And, made with bananas and chocolate Carnation Breakfast Essentials® Light Start™ powder. That’s only three ingredients needed for this yummy breakfast (or if your kids are like mine, as a snack, too).

Picture this: a stack of delicious, warm pancakes, drizzled with the perfect amount of maple syrup, waiting just for you. Now, imagine those pancakes are the fluffiest stack you’ve ever seen. Your breakfast dreams can now become a reality, thanks to Japanese soufflГ© pancakes. If you’re wondering how to make the viral, fluffy soufflГ© pancakes at home, you’ve come to the right place.

You’re no stranger to your friends sharing their homemade breakfast pics on Instagram, but you may have started to notice pictures of incredibly fluffy pancakes taking over your feed, too. Well, these delicious treats are actually Japanese-style pancakes that can be made in a pan or a rice cooker if you have one. Your vision of the ultimate pancake may be pillowy and soft, and these soufflГ© pancakes are exactly that.

If you want to try making soufflГ© pancakes of your own at home, here are five easy-to-follow recipes to start with. Once you’ve nailed down a recipe you love, you can start experimenting by adding in some of your fave ingredients like blueberries or chocolate chips. Add a little bit of food coloring into the mix to give yourself a whole rainbow of fluffy pancakes.

Whatever you decide to do, you need to take a mouthwatering foodie pic to post. That way, you might inspire someone else to make their very own fluffy, delicious dreams come true.

Plain SoufflГ© Pancakes

Start your soufflГ© pancake journey with this yummy recipe. Ingredient-wise, you probably already have everything you need in your kitchen. After doing a lot of whisking, you have to stack the batter when putting it on the pan to obtain the height. All you need to finish off this dish is some syrup and cute butter squares for the ultimate presentation.

Chocolate SoufflГ© Pancakes

Take your soufflГ© pancakes to the the next level by making them chocolate. By adding in some cocoa powder to your batter, you get a brand new flavor of pancakes to try. This tutorial also shows you how to prepare caramel bananas to go on the side of your pancakes.

Matcha SoufflГ© Pancakes

If your go-to drink in the morning is a matcha latte, you might want to pair it with these matcha soufflГ© pancakes. Once you’ve nailed down the traditional recipe, all you need is the matcha powder to make it something totally new. Your stacks will come out in a gorgeous green color that will need #NoFilter for your foodie pics.

Banana SoufflГ© Pancakes

Listen to “Banana Pancakes” by Jack Johnson while you make these banana-flavored soufflГ© treats. Instead of making banana bread with your extra bananas, make some pancakes to switch things up. Throw in some chocolate chips to the mix to give yourself an extra special masterpiece.

Bubble Tea SoufflГ© Pancake

If you really want to outdo yourself, whip up these bubble tea soufflГ© pancakes. Just by adding some tapioca pearls on top, you’ve got yourself a dish that looks like it could be served at a five-star restaurant. Use any extra boba you have to add to your favorite milk tea.

Giving your food an extra boost of protein by cooking with protein powder isn’t a new practice—especially if you’re looking to increase your protein intake! However, finding the best recipe to make protein pancakes, protein muffins, or protein waffles is rather difficult. The key to cooking with protein powder is finding the best texture. Because no one wants to be biting into an ashy protein pancake due to the powder!

If you search for protein muffins, protein pancakes, or protein waffles online, you’re going to get a wide array of recipes to try. Some call for a few simple ingredients, like bananas and eggs, while other ingredient lists get a bit more complicated, like using almond flour or flaxseed meal. Since I’m one for simple recipes, I decided to put together a foolproof formula for making delicious protein pancakes, muffins, and waffles at home.

For these recipes, I used a combination of eggs, oats, plain greek yogurt, milk, baking powder, and of course, protein powder. Since each dish is different, the ratio of these items will vary. But the same ingredients are used for each, meaning you can make whichever breakfast item your heart desires with protein.

Here’s the proper protein to buy, and all the recipes you can make with it!

Grab the right protein powder

For these recipes, I used a plain whey-based protein—but plant-based protein will also work well. I specifically like to use F-Factor’s 20/20 Fiber/Protein Unflavored Powder. However, if you would like flavored protein pancakes, muffins, or waffles, you could buy flavored protein, like Tone It Up’s Vanilla or Chocolate Plant-Based Protein.

Each recipe calls for one scoop, which is about 20 to 30 grams of protein. This measurement is smaller than 1/4 cup, however, most protein powder bags or containers should come with a scoop to properly portion it out.

How to make protein pancakes

Looking to amp up your pancake recipe? Give those flapjacks some extra protein with this easy-to-make recipe.

Ingredients:

• 1 egg
• 1 scoop protein powder
• 1/2 cup oats
• 1/4 cup plain greek yogurt
• 1/3 cup milk
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp vanilla extract

How to make it:

To make this recipe, blend up all the ingredients in a high-powdered blender. For perfect sized pancakes, pour 1/4 cup of the mixture on a hot griddle. When the pancakes start to bubble on the top, it’s time to flip! Makes 8-10 pancakes (4-5 pancakes per serving).

How to make protein muffins

This protein muffins recipe will make 12 muffins, which means this recipe is the perfect breakfast meal prep for your week.

Ingredients:

• 2 eggs
• 2 cups oats
• 2 scoops protein powder
• 1 cup plain greek yogurt
• 2/3 cup milk
• 2 tbsp sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• Blueberries

How to make it:

To make these muffins, blend up the eggs, oats, greek yogurt, and milk in a high-powered blender. Pour the mixture in a bowl, and mix in the rest of the ingredients except the blueberries. Scoop the muffin mixture into a greased or lined muffin tin. Top the muffins with some blueberries, then bake at 350 degrees for 20 minutes. Makes 12 muffins (2 muffins per serving).

How to make protein waffles

This weekend brunch staple is about to get an upgrade! Adding in protein powder will make your weekend waffles incredibly filling. You could even throw in some chocolate chips for a touch of sweetness.

Ingredients:

• 1 egg
• 1 scoop protein powder
• 1/4 cup oats
• 1/4 cup plain greek yogurt
• 1/4 cup milk
• 1/4 tsp baking powder
• 1/4 tsp salt

How to make it:

Blend all of the ingredients together. Heat up a waffle iron, then spray it down with some non-stick cooking spray. Pour in the waffle mixture, then close. Let the waffle cook until the waffle maker beeps. Makes 1 waffle.

Make them with chocolate

Prefer a chocolate protein pancake, muffin, or waffle? Making it is pretty simple! For each recipe, substitute the plain protein powder with a chocolate-flavored one, then add in 2 teaspoons of cocoa powder.

Recipes developed by Vered DeLeeuw, CNC
Nutritionally reviewed by Rachel Benight MS, RD, CPT

Tasty keto chocolate pancakes have a rich, chocolaty flavor and a fluffy texture. Serve them with a pat of sweet butter and enjoy! They are delicious.

Ever since I can remember, pancakes were my favorite breakfast. So when I transitioned to a low-carb diet, I was ready to mourn the loss of my beloved breakfast treat. Happily, I quickly realized that you can have marvelous pancakes on the keto diet! 🥞

These pancakes are so, so good! They are tender and fluffy, just-sweet-enough, and deeply chocolatey. How wonderful that such a tasty indulgence is possible on the keto diet.

How I developed this recipe

When I decided that I wanted to make these pancakes, I started with my trusted recipe for almond flour pancakes. I replaced some of the almond flour with cocoa powder.

Then I added oil to account for the cocoa powder’s dryness, and extra stevia to account for its bitterness.

The first try was a flop – dry, bitter pancakes. So I tweaked the ratios. The second attempt was a definite keeper – and I have since made them several more times.

The ingredients you’ll need

You’ll only need a few simple ingredients to make these keto chocolate pancakes. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:

Eggs: I use large eggs in almost all of my recipes, this one included.

Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.

Whole milk: You can replace the milk with heavy cream if you wish.

Sweetener: I use stevia glycerite. You can use a granulated sweetener instead.

Avocado oil: Sometimes I use hazelnut oil instead. Melted unsalted butter works too.

Kosher salt: If using fine salt, use just a pinch.

Almond flour: I use blanched finely ground almond flour in this recipe.

Cocoa powder: I use unsweetened natural cocoa powder. See the discussion below.

Baking soda: It should keep for a long time, but it’s still a good idea to check the date and make sure it hasn’t expired.

Avocado oil spray: I use it for the griddle. You can also brush the griddle with a thin layer of unsalted butter.

How to make keto chocolate pancakes

Mix your ingredients. You basically whisk the ingredients together, in the order listed, in one bowl. Start with the liquid ingredients and gradually add the dry ingredients.

Measure out the pancakes. Scoop the pancakes into a hot, greased griddle, measuring a scant ¼ cup for each pancake.

Cook the pancakes. Cook them for about 3 minutes on each side, until puffed and cooked through.

What do they taste like?

These pancakes are a real treat! They are rich yet fluffy, with a deep chocolate flavor. It’s like eating little chocolate cakes! But the texture is pancake-like, and they are ready way faster than a chocolate cake.

How to sweeten them

I use stevia glycerite in this recipe. Stevia glycerite is a good choice because it nearly eliminates the bitter aftertaste typical to other stevia products.

In case you want to use another sweetener, you can try using 1/4 to 1/3 cup of your favorite granulated sweetener. Please keep in mind that I only tested this recipe with stevia.

Use natural cocoa powder

Since this recipe relies on baking soda as a leavener, you should use natural cocoa powder, and not Dutch-processed cocoa powder.

The Dutched cocoa powder is not acidic so it won’t react with the baking soda. As a result, the pancakes will be flat rather than fluffy.

How to serve these pancakes

The stevia in the batter sweetens them enough, so there’s no need for a junky syrup or carby maple syrup.

I do like to serve them with sweet butter. And for a pretty presentation, I sometimes dust them with a small amount of sugar-free confectioners sugar.

Sometimes, when I’m in a particularly indulgent mood, I serve these pancakes with keto whipped cream or with keto chocolate whipped cream.

How to store keto chocolate pancakes

If you’ve made more than you can eat right away, you can store them in the fridge, in an airtight container, for up to 3 days. Or freeze them in freezer bags, separated with wax paper squares, for up to 3 months.

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Chocolate is one of the most well-loved flavors in the world. Even its scientific name, “Theobroma cacao,” means “food of the gods”—it is so delicious it is heavenly! Even chocolate can be improved by adding additional flavors now and then.

Flavors That Pair Well With Chocolate

Chocolate pairs well with a wide variety of flavors. Vanilla is the most common flavor pairing with chocolate. Many candy manufacturers add either pure vanilla or vanillin (an artificial vanilla flavor) to their chocolate candies, resulting in a light vanilla undertone that many people are used to.

Beyond basic vanilla, chocolate goes well with almost any fruit flavor. Citrus flavors, like orange and lemon, are most traditional, but grapefruit and lime work well too. Tart fruits like cranberries, pomegranates, and even pineapple also pair nicely with chocolate.

Other long-time chocolate pairings are almond, coconut, and coffee. In recent years, chocolate companies have become much more adventurous, and it is now common to see chocolate paired with bacon, vinegar, and even more creative flavors. Small batch chocolates, some with unique flavor pairings, are gaining popularity and can be easily found in most specialty food stores and even many grocery stores.

How to Flavor Chocolate

Chocolate can be flavored with alcohol-based extracts, liqueurs, or flavored oils. Alcohol-based extracts are commonly found in the baking aisle of grocery stores and include flavors like vanilla, almond, hazelnut, coconut, and lemon. These are the most readily available flavorings for most consumers. Most everyday cooks have a bottle of vanilla extract in their kitchen cupboard as a standard baking item.

Beyond alcohol extracts, regular alcohol is also a great addition to chocolate recipes. Liqueurs and spirits that pair well with chocolate include amaretto, brandy, rum, Cointreau, Grand Marnier, and Kahlua.

It is important to remember that when adding alcohol extracts and liqueurs to chocolate, these liquids need to be added to chocolate mixtures, not pure melted chocolate, otherwise the alcohol will cause the chocolate to seize and form a lumpy mass. (This lumpy mass is known as seized chocolate and it can be fixed) Alcohol and alcohol-based flavorings are well-suited for truffles, fudge, and other candies that involve mixing melted chocolate with cream, milk, or other substances.

So how do you flavor plain melted chocolate without making it seize into a lumpy mess? Oil-based flavorings, sometimes called “candy flavoring” or “chocolate flavoring,” can be added directly to melted chocolate without causing it to seize. The best way to determine if you have the right flavoring is to read the ingredient list. If it lists oil as the first ingredient and does not list water, then you can add this directly to melted chocolate and it will not seize.

Oil-based flavorings can be found online, at cake and candy supply stores, and often at large craft stores in the baking and candy aisle. Common oil-based flavorings include mint, cherry, strawberry, hazelnut, cinnamon, and orange. Many of these flavorings are potent—especially mint—and should be used more sparingly than their alcohol-based counterparts.

These fluffy chocolate pancakes are the perfect way for a chocolate lover to start their day! Thick and full of melty chocolate in each bite, this simple recipe gives you a good reason to get out of bed in the morning.

Mornings are tough. As a new mom, getting myself and my daughter ready for the day is an accomplishment every morning. Breakfast is always a challenge, as I want something that is easy to make but also gets me excited to get out of bed. This chocolate pancake recipe is exactly what I need; the recipe takes less than 30 minutes to make and tastes like chocolate cake in pancake form – dessert for breakfast!

If you’re a chocolate lover like me, or crave something sweet in the morning, then you will also love these chocolate pancakes. I also make a chocolate ganache sauce to drizzle on top of the pancakes while they are warm. With cocoa powder and chocolate chips in the pancakes, plus the chocolate sauce, these fluffy and thick chocolate pancakes are perfect paired with a fresh cup of coffee and some juicy berries.

About the chocolate

I use three different kinds of chocolate in this chocolate pancake recipe. The pancakes themselves are made with both cocoa powder (I prefer Dutch-processed cocoa powder but any unsweetened variety will work) and chocolate chips (optional, but highly recommended). For the chocolate sauce that gets poured on top, I use chocolate bars instead of chips as they are of higher quality and have a better flavor and texture that makes a smooth, luscious sauce.

How to make chocolate pancakes

Once you’ve gathered your ingredients, many of which are pantry staples, this recipe comes together in minutes. You sift together your dry ingredients and, in a separate bowl, whisk together your wet ones. I like to use oil instead of melted butter in this recipe since it makes for a taller, fluffier pancake but feel free to swap for butter if that’s your preference. Or, make both and do a taste test to see which version is your favorite.

The last step is to pour the wet ingredients into the dry, stirring just until combined. Be careful not to overmix your batter as it will cause your cooked chocolate pancakes to be flat and dense instead of the thick and fluffy ones you’ve been dreaming about the night before. If you’re using chocolate chips, this is the point at which you mix them in. Once everything is mixed, set the batter aside to rest while you make the chocolate sauce.

Making the chocolate sauce

The chocolate sauce is a simple ganache made with bittersweet or semisweet chocolate bars and heavy cream. To make your morning even easier, the sauce can be made in the microwave and only dirties up one bowl. Be sure to microwave the ingredients in 20-30 second increments, stirring in between each time, so it gets evenly melted and not burned. Once a smooth and pourable consistency, you can set aside your chocolate sauce and begin cooking your chocolate pancakes.

Cooking the chocolate pancakes

Once rested, your batter is ready to be transformed into fluffy chocolate pancakes.

Heat up a griddle or skillet over medium heat and coat with butter or oil. The first pancake is never the best, so don’t worry if at first it doesn’t seem right. Any pancake recipe works best with patience and perhaps some whipped cream to cover up any mistakes 😉

For each pancake, pour 1/4 cup of batter into the skillet. Let it cook, untouched, for 1-2 minutes, until the surface has some bubbles. It’s important not to flip your pancakes too early, so you may need to turn down the heat if the bottom is browning too fast. Once flipped, cook the other side for another 1-2 minutes and transfer to a plate. Cover loosely with foil so the cooked pancakes stay warm while you are finishing the rest. Make sure you re-grease the skillet with butter or oil before every batch of pancakes to prevent sticking. Serve the chocolate pancakes immediately with the chocolate sauce drizzled on top (rewarm in the microwave for a few seconds if needed). Everyone in the family can enjoy this chocolate pancake recipe. As a nice sweet treat, these rich and chocolatey pancakes are the perfect way to add some excitement to your morning.

If you love pancakes, but are seeking a different twist on this breakfast standard, muffin mix is the answer. Muffin mixes come in a variety of tasty flavors — fruit, chocolate chip, nut and cheesecake flavors. To spice up your traditional morning pancakes, simply swap out your pancake mix for a flavored muffin mix for your entire family to enjoy.

Use an easy-to-make muffin mix; one that requires you add only water or milk. Stir the muffin mix as directed until smooth.

Mix a half cup of flour and 1 tsp. of baking soda in with your muffin mix. Stir until well blended.

Mix 1 cup of water, an egg and 1 tsp. of vegetable oil into your mixture. Stir until ingredients are well blended.

Spray a frying pan with a non-stick cooking spray. Turn your stovetop burner to a medium heat setting.

Pour 1/4 of the muffin mix into the frying pan. Flip after two minutes. Fry until the pancake becomes dry around the edges and begins to bubble. Your pancakes should appear to be a golden brown color.

Michelle Zehr started writing professionally in 2009. She has written on health, fitness, fashion, interior design, home decorating,sports and finance for several websites. Zehr possesses a Bachelor of Arts in communication from the University of Pittsburgh, a Master of Arts in professional writing from Chatham University and a graduate certificate in health promotion from California University of Pennsylvania.

Chock full of hearty oats and melty chocolate chips, you’ll feel like you are eating cookie dough for breakfast!

I guess I just really like chocolate for breakfast.

No, I didn’t really top my pancakes—the ones I actually ate—with chocolate syrup. But I’d cooked a batch the day before and put them in a plastic bag to stay fresh. Well, silly me didn’t know that if you cover a batch of pancakes, they get gooey-moist and go bad. No worries; I now had a whole batch of pancakes to use for a crazy photo shoot. So the pancakes didn’t go to waste. (I hate wasting food.) And the next day, I quickly made up a new batch to eat for real.

Cookie Dough Pancakes

• 1/3 cup spelt or white flour (40g)
• 1/3 cup rolled oats (40g)
• 1/2 tsp pure vanilla extract and optional 3 drops almond extract
• pinch stevia OR 2 tbsp brown sugar
• 1/8 tsp salt
• 3/4 tsp baking powder (and optional pinch baking soda for flavor)
• 1/2 tsp ener-g egg (or just add extra baking powder)
• up to 1/2 cup water or milk of choice
• chocolate chips!

Mix all the dry ingredients. (This can be done days in advance.) Put liquid ingredients into dry, then stir. Cook on medium-low, flipping 1/2-way through.

For more recipes: 19 Healthy Pancake Recipes

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Quick & Easy Homemade Coffee Flavored Syrup Extract

I am a coffee addict, and I have quite a few friends and family members who love coffee too. So I am always looking for ways to feed the addiction. I have made flavored syrups in the past to add to my cup O’ joe but until recently, I had never attempted to make COFFEE flavored syrup. That is until I needed to buy a tiny little bottle of coffee extract and it cost me almost $6.00-ouch. There has to be a way I can make this. After all, that is usually my first thought when I think something is crazy expensive!

Syrups are simply made from 1 part water to 2 parts granulated sugar- So I just subbed brewed coffee for the water, and added some vanilla to really pop some flavor into it. Delicious it is like a “syrupy”, sweet espresso. These ingredients cost less than $1.00, can’t beat those savings.

Use to pour over ice cream, pancakes, and brownies. It can be mixed into cocktails to infuse coffee flavor, stir into milk for a grownup “hot chocolate”, or milkshakes. Bake with it ! Tiramisu, cookies, frosting and so much more.

This coffee syrup makes an amazing gift to any coffee lover in your life! Pop it in a basket with a pretty mug, and a bag of espresso beans and I am telling you they will be up all night thinking of ways to thank you! (Ok maybe that’s more from the caffeine, but still there will be sincere gratitude)

Grab that leftover coffee from the pot and lets get started with this simple 2 step process!

If you are looking for fluffy and delicious keto pancakes, then you’ve come to the right place. These keto chocolate chip pancakes are sure to satisfy any craving! Chocolate chips are optional but really take these pancakes from great to extraordinary!

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Keto Chocolate Chip Pancakes

**** Updated Recipe *****

First of all, these pancakes are not just keto chocolate chip pancakes. The recipe is also for regular keto pancakes, keto toffee pancakes, and many other beautiful combinations!

I’ll be the first to admit that eggs can get tiring for breakfast. Now, I actually don’t eat breakfast at breakfast time, but I eat my breakfast at lunchtime.

I’m a creature of habit and eat a lot of the same things. However, sometimes I just don’t want to eat eggs! I’m sure you can relate.

Now, I’m not opposed to making things with eggs IN it, I just don’t always want eggs. No scrambled eggs, no sunny side up eggs, no hard boiled eggs.

These are the times that I make things like these fluffy keto chocolate chip pancakes.

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Or what about regular pancakes with toffee flavoring and syrup? Yes, of course!

And if you are looking for a similar recipe, with a slightly different taste and texture, check out these yummy almond flour pancakes!

What about dairy-free? If you need a dairy-free option, be sure to visit this recipe for dairy-free low carb pancakes!

Kitchen Essentials

It is super convenient to have a griddle. If you don’t have one, it is no big deal.

I make a ton of these and like to have them all warm and have everyone eat at the same time. This griddle is the one that I have and I just put on the stove and I can make twice as many at a single time.

I also have a standalone griddle, but honestly, one you can just throw on the stove is super easy!

Sweeteners

I chose to use liquid stevia for the sweetener, but it is optional. When I choose to not have a “flavor”, I leave out the stevia because it is truly optional.

When I do use it, for example, I didn’t want any gritty feeling that can sometimes come from using erythritol or monk fruit. This recipe needed something smooth and that would go under the radar from a texture perspective!

There are even different flavors like these liquid stevia flavors, so you can get fun and creative if you want! I just use the regular one but there are other recipes where I use flavored ones.

Keto Chocolate Chip Pancake Flavor Options

Want to spice these up a bit? Use the optional liquid stevia and choose a fun flavor! I normally use toffee flavor when I use it!

The other flavor options are discussed below for toppings.

Keto Pancake Toppings

Now, often a frustration when making new recipes (like these keto chocolate chip pancakes) is what to do for things like toppings. Let me guess – you like maple syrup? I actually do NOT like maple syrup on pancakes but I also know I’m in the minority!

Let me assure you that there ARE options. Just like the ones you used to have!

The brand that makes the monk fruit that I use also produces a yummy sugar-free maple syrup! Now, even though it is sugar-free, it still has carbs. I know, I know. BUT out of the 9 carbs per serving, 3 are fiber and 5 are sugar alcohols (monk fruit and erythritol blend) – so enjoy!

My older kids love the sugar-free maple syrup, but my littlest one likes it when I whip up my homemade keto whipped cream and he tops his pancakes with a big gob of it!

As for me? I use butter! Or this delicious keto buttermilk syrup! Whatever topping you choose – these keto chocolate chip pancakes will be a special morning treat!

How do you keep chocolate chips from sinking in pancakes?

Well, this one is an easy one for me! One of the problems, when you add chocolate chips to the batter, is that they DO sink and then you are left with the first few pancakes that have minimal chips and the last few that are overloaded with them.

I add the chocolate chips to each pancake so that I can control how many are there! You add the batter to the pan and then sprinkles the number of chocolate chips you want onto the batter in the pan.

Problem solved! See below!

Then you flip and get a nice fluffy pancake with an even number of chocolate chips!

Do chocolate chips melt in pancakes?

Not really! I mean, a little, but they mainly stay in their space.

Written by Corina Nielsen on April 9th, 2019

There’s nothing like the smell (and the taste) of pancakes in the morning. But this easy protein pancake recipe isn’t just delicious; it’s the perfect high-protein healthy breakfast to support your keto lifestyle.

With 6 grams of protein from grass-fed whey and just 2 net carbs, these low-carb, gluten-free, high-protein pancakes are perfect for breakfast or as a post-workout snack.

All you need is a nonstick skillet, some high-quality, delicious whey protein powder, and a few other simple ingredients and you’ll be on your way to healthy protein pancake paradise, no maple syrup needed.

These delicious pancakes are:

The main ingredients in these pancakes are:

Optional additional ingredients:

• Coconut flour
• Ghee or grass-fed butter
• Drizzle of Perfect Keo Nut Butter (better than peanut butter)
• Drizzle of almond butter
• Splash of vanilla extract
• Sub vanilla protein powder

Health Benefits of Chocolate Protein Pancakes

#1: Supports Heart Health

Most of the ingredients in these high-protein pancakes are good for your heart. One of the main ingredients, after all, is whey protein powder.

Whey protein has been shown to help reduce high blood pressure and lower triglyceride levels. Whey also may improve insulin sensitivity and blood sugar levels, which decreases inflammation — a risk factor for heart disease[ * ][ * ].

Almond flour is also known for its heart-healthy properties, including reducing LDL or “bad” cholesterol and insulin resistance more than higher-carb wheat flower[ * ][ * ].

Coconut flour is also packed with healthy fats and nutrients that support heart health. MCTs — or medium chain triglycerides — promote weight loss[ * ], which is great for your heart. There’s also some research that suggests these fatty acids may reduce other risks for heart disease like bad cholesterol while raising good cholesterol[ * ][ * ].

Lutein and zeaxanthin, antioxidants found in orange and yellow foods like egg yolks, are also linked to heart health[ * ].

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Eggs may also help increase HDL (high-density lipoproteins, aka “good” cholesterol) and lower LDL (low-density lipoproteins, aka “bad” cholesterol) and inflammation[ * ].

#2: Supports Your Body’s Natural Defences

The ingredients in these healthy pancakes may also help support a healthy immune system.

High-quality whey protein contains an array of amino acids that support glutathione production. Glutathione is your body’s master antioxidant, and it protects your cells and tissues from everything from viruses to cancer[ * ]

Whey also contains a protein called lactoferrin that can inhibit the growth of bacteria and fungi. This is great news for your body’s natural defense mechanisms and one of the main reasons whey is so good for your immune system[*].

#3: Supports Healthy Brain Function

Whey protein is also high in a compound called alpha-lactalbumin.

Alpha-lactalbumin is high in the amino acid tryptophan, which is a precursor to the neurotransmitter serotonin[ * ].

More serotonin supports better memory, better sleep, and better mood and cognitive performance[ * ][ * ][ * ].

Eggs are also high in choline, a nutrient that helps produce acetylcholine, a neurotransmitter that supports memory, mood, and other brain functions[ * ].

How to Make The Best Protein Pancakes

Cook time and prep time are minimal with these keto protein pancakes, so you won’t have to worry about waiting until a lazy Sunday morning to whip up a batch.

Only two simple steps stand between you and deliciously sweet protein pancakes, so what are you waiting for?

Add all of your ingredients to a large bowl, except the sugar-free chocolate chips, and combine until the batter is nice and smooth. Now, fold in your chocolate chips and set your batter aside.

Grease a pancake griddle or large, nonstick pan with a high-quality nonstick cooking spray, butter, or coconut oil.

Preheat your pan to medium-high heat and pour the pancake batter into three-inch rounds.

Wait for about 3-4 minutes, or until little bubbles start to form around the sides and the top of the pancake and then flip and cook for another 3-4 minutes.

Once the pancake is cooked, plate it and repeat the process until you have 12 fluffy, healthy pancakes you can slather in butter and serve to your loved ones.

And even though it might be tempting to top your protein pancakes with fresh fruit like apples, peaches, or pears — avoid these higher sugar fruits and opt for some berries or stevia-sweetened whipped cream.

Chocolate Protein Pancakes

4.5 from 2 reviews

Light and fluffy chocolate protein pancakes are a healthy breakfast or post-workout snack with 6 grams of protein and only 2 net carbs per cake.

• Author: Corina Nielsen
• Total Time: 10 minutes
• Yield: 12 – 3 ” pancakes 1 x

Ingredients

• 1 scoop Perfect Keto Chocolate Whey Protein
• 1 1/2 cup almond flour
• 2 tablespoons coconut flour
• 1 tablespoon keto friendly sweetener of choice
• 1 teaspoon baking powder
• 1 pinch salt
• 2 eggs
• 2 tablespoons melted butter, ghee, or coconut oil
• 3 tablespoons sugar-free dark chocolate chips

Instructions

1. Add all ingredients (except chocolate chips) to a large bowl and mix well until smooth.
2. Let your batter sit for 3-5 minutes until it thickens a little. Fold in your chocolate chips.
3. Preheat a pan or griddle and coat with nonstick cooking spray, extra butter, or coconut oil.
4. Cook pancakes 3-4 minutes per side until golden brown.
5. Top with berries, keto syrup, or coconut whipped cream.

Nutrition

• Serving Size: 1 pancake
• Calories: 123
• Fat: 10g
• Carbohydrates: 2g
• Fiber: 2g
• Protein: 6g

Keywords: Protein Pancakes

Did you make this recipe?

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1. Double Chocolate Pancakes With Reese’s Peanut Butter Cup Syrup

2. Cinnamon Roll Pancakes

3. Chocolate Silk Pancakes

4. Whole Wheat Pumpkin Pecan Pancakes

5. Heart-Shaped Chocolate Chip Banana Pancakes

6. Eggnog Pancakes

7. Red Velvet Pancakes

8. Cranberry Pancakes

9. Apple Cider Pancakes With Caramel Apple Syrup

10. Strawberry Lemon Ricotta Pancakes

11. Smores Pancakes

12. Birthday Cake Pancakes

13. Blueberry Crumble Pancakes

14. Lemon Ricotta Pancakes With Blueberry Sauce

15. Pumpkin Spice Pancakes

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One of my college roommates loved to make breakfast for almost every meal. Can you blame her? Pancakes, eggs, toast and cereal are always good options whenever you’re hungry.

Being college students, most of our meals were eaten at odd times due to late-night studying, weird class schedules or running to and from meetings, study sessions or anything else we piled on our plates, making us eat things on-the-go.

After coming home from class, I walked into the kitchen smelling blueberry muffins, but there were no muffins to be found. Instead, my roommate was making pancakes with a Martha White blueberry muffin mix. Thank goodness she offered me one to try because pancakes made from muffin mixes are incredibly scrumptious. Here’s how you can make them, too.

Not only are these pancakes easy and fast to make, but they are perfectly fluffy, moist and sweet.

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I decided to try making different flavors along with the blueberry muffin mix. The Martha White chocolate chip and banana nut muffin mixes provide recipes on the back for pancakes. However, the blueberry muffin mix does not.

For the blueberry muffin pancakes, dump the muffin mix into a bowl, add 2/3 cup of milk and one slightly beaten egg. If you want to have a thicker pancake, add about ½ cup of milk because the pancakes will be slightly runny with the standard recipe. Do the same thing with the chocolate chip muffin pancakes.

The banana nut muffin pancakes have a slightly different recipe in comparison to the blueberry and chocolate chip. Add 2/3 cup of milk, one slightly beaten egg and two tablespoons of vegetable oil. The banana nut muffin pancakes are a little thicker than the blueberry and chocolate chip muffin pancakes, so that mix needs more liquid; otherwise the pancakes won’t be fluffy, delicate and moist as they should be.

Once you have the mixes made, make your pancakes just as you normally would. The beauty of using a muffin mix for your pancakes is that you can make a multitude of flavored pancakes without having to buy all of the extra ingredients. Sure, homemade pancakes taste wonderful, but if you’re in a crunch for time, or just want to make something with the least amount of effort, then this is the shortcut for you.

Simple Techniques, Classic Recipes, Impressive Baked Goods

We supersized the classic Italian rainbow cookie.

Related To:

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Photo By: Ralph Smith

Rainbow Cookie Cake

You won’t find this rainbow cookie in the bakery case — it’s a giant layer cake! To make the oversize cookie, we baked three brightly colored almond-flavored cakes, layered them with jam, covered the top with melted chocolate and added wavy lines to complete the look. Read on for the how-to.

Step 1

Preheat the oven to 350 degrees F. Coat a 9-inch square (2 1/4-inch-deep) cake pan with cooking spray. Prepare 1 cake mix as directed, beating in 1/2 teaspoon almond extract. Tint pink with gel food coloring. Transfer to the pan; bake about 35 minutes. Let cool.

Step 2

Repeat to make a yellow and a green cake. (Bake both cakes at the same time if you have 2 pans.)

Step 3

Trim the tops of each cake with a long serrated knife to make level.

Step 4

Put the pink cake, trimmed-side up, on an inverted baking sheet. Spread with 1/2 cup jam.

Step 5

Top with the yellow cake, trimmed-side up; spread with the remaining 1/2 cup jam, then top with the green cake, trimmed-side down. Freeze the stack 1 hour.

Step 6

Microwave the chocolate and butter together in a microwave-safe bowl in 30-second intervals, stirring, until melted and smooth. Let cool slightly.

Step 7

Using an offset spatula, spread the chocolate mixture in a thick layer on top of the cake.

Step 8

Use the tines of a fork to create wavy lines in the chocolate. Return to the freezer until the chocolate is set but not hard, about 15 minutes.

Step 9

Trim all four sides of the cake with a long serrated knife. Transfer to a platter.

A protein packed stack of pancakes that have no oats, no bananas, no blender needed, and these protein pancakes gluten free, keto and low carb!

I was on the hunt for a Protein Pancakes recipe but I wasn’t having much success. I found that they mostly included oats or bananas or both…and you needed to use a blender! Bananas and oats are not my ideal sources of protein so I went to work making a stack of protein pancakes that were easy to make without a blender, gluten free, and are keto!

Speaking of low carb breakfast, have you tried my Keto Breakfast sandwich? Amazing!

These protein pancakes are so stupid easy and simple, you are going to be making them every week as part of your meal prep. If you have time to sit down and eat a stack of pancakes for breakfast, you should definitely give these a try.

I have a recipe for Protein Pudding that uses protein powder as well.

So the few ingredients you need for these easy protein pancakes are:

• protein powder
• eggs
• water or almond milk
• baking powder

I mixed all of those ingredients together with a whisk to form my batter.

I might sneak some chocolate chips into this keto pancake batter next time.

I got my skillet hot on the stove while I was getting my batter ready because it comes together so fast. I used a large non-stick skillet and then I used cooking spray because I do not want these to stick!

I love how these protein pancakes don’t need a blender. I love my blender, but I hate pulling it out for some reason…haha!

I actually do have another keto pancake recipe that requires a blender…so I’m not anti-blender!

The protein powder I use is Vanilla Premiere Protein Powder. I have also heard that Quest protein powder works really well. I would look for one with the lowest amount of carbs, preferably sweetened with stevia.

I used a 1/3 cup measuring cup for the perfect sized pancakes!

These protein pancakes look like they are ready to flip!

My batter usually makes 6-8 pancakes, which is perfect for 2 people, or you can save half of the pancakes in the refrigerator for the next day.

I served mine with butter, sugar free maple syrup, and a few sugar free chocolate chips.

HOW TO MAKE PROTEIN PANCAKES VIDEO:

⭐ Did you make this simple protein pancakes recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer

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A childhood favorite and a sure-fire way to get your family excited to eat breakfast, these Chocolate Chip Pancakes fit the bill!

In this post, you’ll find step by step instructions on how to make these pancakes, as well as a printed recipe card. Just scroll to the bottom!

Breakfast is totally my jam. Pancakes, Waffles, Bacon, Eggs, Potatoes – I’m in heaven! Growing up, pancakes were rarely eaten for breakfast and were more of a dinner time treat. Adding strawberries, blueberries, dried fruit, granola – anything was game! As was the type of flour used – it was “whatever we have will be fine”.

These days I am still a fan of “breakfast for dinner” but I’m as big of a fan of actually eating breakfast for breakfast! Chocolate Chip Pancakes are a nostalgic treat for me, and one I am so pleased to pass on to my children. I mean, what possible other excuses can anyone have to eat chocolate at a mealtime and it be okay? My kids think this is very good indeed.

Who invented pancakes?

Well, we could say that they’ve been eaten for centuries – and we’d be right! Because they are packed full of eggs, milk and butter, they’re popular right before Lent (Fat Tuesday or Shrove Tuesday). People would eat these before Lent, so as to use up ingredients that would otherwise spoil if not eaten. It’s the one final blow out meal before Lent (40 days of fasting) – so may as well make it good, right?

It would be a SHAME to only eat pancakes once a year though, so I think you should make them at least once a week like I do, and make me feel less guilty about it. Deal?

Ingredients:

• Flour– just your regular all-purpose flour.
• Baking Powder– this what makes the pancakes rise and become fluffy!
• Salt– don’t skip this, but if you use salted butter, reduce it to 1/2 tsp
• Sugar– add more or less of this depending on your tastes.
• Milk – whole milk, 2%, almond milk, and soy milk all work just fine.
• Egg– just 1 egg, beat it!
• Butter – melt the butter and add it to the wet ingredients and mix before adding the egg. Trust me.
• Vanilla Extract – this can be subbed out for almond extract if you prefer, but I love vanilla in pancakes!
• Chocolate Chips – you can add as many as you’d like, I do about a half cup

How to make chocolate chip pancakes:

• Mix flour, baking powder, salt, and sugar in a large bowl
• In another bowl, whisk together the milk, egg, butter, and vanilla.
• Add the milk mixture to the flour mixture, and stir until the batter is JUST combined (see notes).
• Add the chocolate chips and gently fold to combine.
• Heat a large non stick griddle or skillet over medium heat, and grease lightly with butter.
• Pour 1/2 cup batter into circles.
• Flip once bubbles appear and sides are lightly golden brown.
• Serve with butter and maple syrup.
• Devour.

FAQs and Kylee’s Notes

• What to do with leftover pancake batter?You can refrigerate it for about 24 hours, but I like to grease some mini muffin pans, and bake in the oven for 15 minutes at 350F. Pancake muffins!
• Can you make pancake batter ahead? Yes, but only about 24 hours. After that, they won’t be so fluffy when cooked.
• How long before you flip a pancake?Wait until bubbles form on top of the pancake, and then pop. The edges should be fairly set, but carefully slide a spatula under the pancake and check. Slide it all the way under and carefully flip, keeping the pancake close to the griddle so it doesn’t slap down and batter spreads.
• Why does the first pancake never work?Well… for me, the first pancake is a test. Of the heat of the griddle, and the pancake mix itself. More often than not the first pancake fails because of incorrect heat level on the griddle. So, make a small one, and see how it does – and adjust as necessary.
• Don’t over-mix your batter.Over-mixing makes tough and rubbery pancakes, you don’t want the gluten in the flour to develop, you want to mix until the dry ingredients are just mixed into the wet, but some small lumps will remain. It’s okay!!
• Use a pastry brushand melted butter to efficiently grease your skillet or griddle
• Make mini sized pancakes!Just use a 1/4 cup and serve several on each plate. YUM!

• Lemon Ricotta Pancakes – fancy it up (and add protein!)
• Homemade Pancake Mix – a super simple mix to make ahead and keep in the pantry
• Blueberry Waffles – because waffles are fabulous
• Hearty Corned Beef Hash – corned beef, peppers, onions and potatoes. And cheese. What’s not to love?

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Flavored Butters
Bread with butter is tasty any time. But bread with FLAVORED butter is a special treat everyone should try now and then.

Flavored butters with breakfast breads like scones, biscuits, quick breads, and croissants are an easy treat you can make for your family to enjoy on a lazy weekend morning.

All of these flavored butters are quick to prepare. Simply cream the softened butter and the other ingredient(s) together, put the butter on some waxed paper, roll it into a log, and store in the refrigerator. Allow the butter to soften before serving.

Note: It’s best to use these butters within a day or two.

1 stick unsalted butter, softened

Grated zest of 1 large orange

Good with scones, fresh muffins, or quick breads.

1 stick unsalted butter, softened

3 Tbsp. pure maple syrup

Try this one on plain scones, bran muffins, or banana bread.

1 stick unsalted butter, softened

1 Tbsp. freshly grated lemon peel

Try this one on a hot blueberry muffin.

1 stick unsalted butter, softened

Perfect on toast or biscuits.

1 stick butter, softened

1/4 c. semisweet chocolate chips, melted

Slather on a fresh, hot croissant or muffin.

1 stick unsalted butter, softened

1/3 c. finely chopped pecans

This is great on pumpkin bread or gingerbread.

Flavored butters are also good on pancakes or waffles, or try a little on hot cereal or grits. Chances are, whatever you enjoy with a little butter will be even better with a little FLAVORED BUTTER.