Name: Chocolate Protein Pancakes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1 cup reduced-fat (2%) plain Greek yogurt; 2 tsp. pure maple syrup; 1 tsp. pure vanilla extract; 1 cup unsweetened almond milk; 1 Tbsp. apple cider vinegar; ½ cup dried rolled oats; 4 scoops LADDER Plant-Based Nutrition Shake; ½ cup unsweetened apple sauce; 2 large eggs; ½ tsp. baking soda; 4 tsp. cacao nibs; Nonstick cooking spray

Whether you’re recharging after a run or snuggling up for a laid-back start to the weekend, warm pancakes are the ultimate comfort food for breakfast or brunch.

While your local pancake house might pile on the toppings and drench them with a jug of imitation maple-flavored syrup, we’ve dialed down the sugar overload for our chocolate protein pancakes. These flapjacks contain just 8 grams of sugar (with only 2 grams of added sugar) and deliver 31 grams of protein.

These chocolate protein pancakes are good for you and a sweet treat with only 1/2 tsp. per serving of maple syrup. For a healthier spin on whipped cream, we’ve dreamed up a thick yogurt topping made with real-deal maple syrup and vanilla, a flavoring that tastes like pure happiness.

We also have some secrets for how to make pancakes super fluffy and moist (read on).

For chocolate flavor, we turn to LADDER Plant-Based Nutrition Shake, which has 20 grams of pea protein and 7 grams of fiber per serving. This versatile formula is a hit in our test kitchens, appearing in favorites like our Spiced Chocolate Almond Shake.

For post-workout pancakes (yes, we’re officially making those a thing), you can also sub in LADDER Whey Protein to nourish your muscles with quick-release whey protein isolate and reduce soreness with tart cherry powder.

If you’re not already all about all-day breakfast, you will be after making these pancakes.

Make these pancakes and countless other healthy indulgences using LADDER Plant-Based Nutrition Shake. Get it here!

Ingredients for Chocolate Protein Pancakes Recipe

You’ll need:

For maple-yogurt topping

1 cup reduced fat (2%) plain Greek yogurt
2 tsp. pure maple syrup
1 tsp. pure vanilla extract

For pancakes

1 cup unsweetened almond milk
1 Tbsp. apple cider vinegar
½ cup dry rolled oats
4 scoops LADDER Plant-Based Nutrition Shake
½ cup unsweetened apple sauce
2 large eggs
½ tsp. baking soda
Nonstick cooking spray
4 tsp. cacao nibs

As a topping, Greek yogurt has a thick texture that is a great substitute for whipped cream. In our batter, we’re using our protein shake and DIYing ground oatmeal instead of wheat flour. Oatmeal is one of our favorite breakfast staples for providing gut-healthy soluble fiber and protein.

To avoid dry, flat pancakes, apple cider vinegar (ACV) helps activate the baking soda for fluffy pancakes. Eggs also help create a spongy, cake-like texture and unsweetened apple sauce makes them moist and naturally sweet.

Now, if you want to make these pancakes even more Sugar Free 3-friendly, make only the pancake batter and top with cut-up fruit, such as bananas or strawberries. (Keep in mind, any substitutions will change the provided nutritional value.)

5 from 2 votes

Chocolate Protein Pancakes

Try our high-protein twist on a classic American breakfast, topped with a delicious and healthy alternative to whipped cream!

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings 4

Calories 312 kcal

Ingredients

FOR GREEK YOGURT TOPPING:

1 cup reduced-fat (2%) plain Greek yogurt
2 tsp. pure maple syrup
1 tsp. pure vanilla extract

FOR PANCAKES:

1 cup unsweetened almond milk
1 Tbsp. apple cider vinegar
½ cup dried rolled oats
4 scoops LADDER Plant-Based Nutrition Shake
½ cup unsweetened apple sauce
2 large eggs
½ tsp. baking soda
4 tsp. cacao nibs
Nonstick cooking spray

Instructions

To make Greek yogurt topping, add yogurt, maple syrup, and extract to a medium mixing bowl; whisk to combine. Set aside.
To make pancakes, add almond milk and vinegar to a small mixing bowl; whisk to combine. Set aside.
Add oats to a blender; cover. Blend into a fine flour texture.
Add almond milk mixture, LADDER Plant-Based Nutrition Shake, applesauce, eggs, and baking soda; cover. Blend until smooth.
Heat a large nonstick skillet over medium-low heat; lightly coat with spray.
Pour ¾ cup batter into skillet; cook for 2 to 3 minutes, or until bubbles form on top of pancake. Flip; cook for an additional 1 to 2 minutes. Repeat with remaining batter.
Evenly divide yogurt mixture and cacao nibs among pancakes. Enjoy!