Chocolate Protein Pancakes | Wholewheat Pancakes | Millet Pancakes
These chocolate protein pancakes are made from a mix of wholegrain flours and whey powder – an ideal post-workout choice of breakfast. Really simple to assemble and can be made in advance and frozen too, for quick breakfast option on work mornings!
![](https://i0.wp.com/fitfoodiediary.com/wp-content/uploads/2018/08/40112708_257019451606046_721755673406210048_n.jpg?resize=1149%2C1200)
All about Chocolate Protein Pancakes
Pancakes are a favorite breakfast choice the world over, but what if I tell you they can be made healthy, full of essential protein and micronutrients too!
I’m a terrific fan of all things pancakes and crêpe, but the all-purpose flour aka maida used as a base at most eat-outs didn’t help my middle or ease the guilt in my mind. While pancake mixes are available in stores, I couldn’t find a ready-made mix that didn’t have ingredients like heaps of sugar/ maltitol/ maize starch or soy starch in them.
Why wholegrain flours
I like to make my own wholegrain flour mixes for most of my recipes – whether it is for cakes, muffins, cookies breads and pancakes – for greater control on nutrition. Change the flours as per yours and your family members’ preferences, and these can easily become a lunch box option too. You can use whole-wheat flour, oatmeal or a combination of both if you wish to avoid refined flour. Want a gluten-free mix? Use spelt flour/ employ millets like ragi (finger millet), samai (little millet), bajra (pearl millet), jowar (sorghum)/ besan or chickpea flour. It’s as easy as that!
![Side view of sliced chocolate protein pancakes stacked on a red plate, topped with peach slices, blueberries and honey.](https://i0.wp.com/fitfoodiediary.com/wp-content/uploads/2018/08/40136209_1072778956225509_8212078921374498816_n.jpg?resize=1143%2C1200)
How to add more protein?
While these flours have more protein and fiber content, you can add some whey/ soy/ casein protein supplement for additional protein, making these pancakes ideal for a post-workout meal. I used stevia extract for natural sweetening that adds negligible calories.
The key to making these pancakes airy and fluffy is in addition of baking soda and eggs. If you are a vegan, substitute with soy milk and it works just as fine (I’ve tried it for my vegetarian family members). Also, play around with your toppings – I’ve paired my pancakes with fresh peach slices, toasted pumpkin seeds, cranberries, wheatgerm flakes and glazed with honey, and it tastes divine!
![Top view of chocolate protein pancakes stacked on a red plate, topped with peach slices, blueberries and honey.](https://i0.wp.com/fitfoodiediary.com/wp-content/uploads/2018/08/40143587_271073763732337_4892998958906867712_n.jpg?resize=1055%2C1200)
You can also try my other recipes:
- Kissir and Tsemik (Buckwheat Pancakes with Yogurt Chutney),
- Healthy Buckwheat Protein Pancakes or
- Healthy Homemade Wholewheat Pizza.
I’d love to see the pictures and hear your experience if you do try my recipe: do tag the picture as #fitfoodiediary or at www.instagram.com/fit.foodie.diary .
RECIPE: CHOCOLATE PROTEIN PANCAKES
Serves 3
Preparation Time: 20 minutes
Cook Time: 10 minutes
INGREDIENTS
- 1/3 cup ragi/ finger millet flour
- ½ cup wholewheat flour
- 0.25 cup cocoa powder
- 1 egg (omit for vegan version; works fine)
- 2 scoop Whey Protein Powder (I use BSN SynthaSix’s Chocolate flavored one)
- 1 tbsp stevia extract/ palm sugar
- A pinch of cinnamon powder
- ½ tsp vanilla extract
- ¼ tsp baking powder
- 1 cup buttermilk (use soy milk or nut milk for vegan version)
- Water, for desired consistency
- Salt, to taste
- 1-2 tbsp oil/ butter
FOR TOPPING
- Honey/ maple syrup to drizzle
- Seasonal fruits (I used peaches)
- Toasted nuts/ seeds of choice (I used pumpkin seeds and wheatgerm flakes)
METHOD
- In a bowl, crack the eggs, add buttermilk, vanilla extract, sugar/ stevia and whisk together until fluffy.
- Add the flour mixture, cocoa and whey powder slowly while whisking continuously. Once everything is combined well, add salt, cinnamon powder, baking powder and whisk well.
- Add more milk or water to adjust the consistency. The batter should be smooth, thick and lump-free, but you should be able to pour it onto the pan/ griddle.
- Now, let the batter rest for 15 minutes.
- Heat a non-stick pan/ griddle and grease with little oil or butter.
- Pour a little amount of batter onto the pan surface, taking care to not spread it much.
- Cook on medium flame until bubbles appear on top. Flip and allow the other side to brown too.
- Transfer into a casserole or plate.
- Finally, stack pancakes and drizzle honey or maple syrup on top. You can serve these with accompaniments of your choice.
- Serve hot!
Chocolate Protein Pancakes
Ingredients
- ½ cup wholewheat flour
- ⅓ cup ragi/ finger millet flour
- ¼ cup cocoa powder
- 1 egg omit for vegan version; works fine
- 2 scoops Whey Protein Powder I use BSN SynthaSix’s Chocolate flavored one
- 1 tbsp stevia extract/ palm sugar
- 1/2 tsp cinnamon powder
- ½ tsp vanilla extract
- ¼ tsp baking powder
- 1 cup buttermilk use soy milk or nut milk for vegan version
- Water for desired consistency
- Salt to taste
- 1-2 tbsp oil/ butter
For Toppings
- Honey/ maple syrup
to drizzle
- Seasonal fruits
- Toasted nuts/ seeds of choice
Instructions
- In a bowl, crack the eggs, add buttermilk, vanilla extract, sugar/ stevia and whisk together until fluffy.
- Add the flour mixture, cocoa and whey powder slowly while whisking continuously. Once everything is combined well, add salt, cinnamon powder, baking powder and whisk well.
- Add more milk or water to adjust the consistency. The batter should be smooth, thick and lump-free, but you should be able to pour it onto the pan/ griddle.
- Let the batter rest for 15 minutes.
- Heat a non-stick pan/ griddle and grease with little oil or butter.
- Pour a little amount of batter onto the pan surface, taking care to not spread it much.
- Cook on medium flame until bubbles appear on top. Flip and allow the other side to brown too.
- Transfer into a casserole or plate.
- Stack pancakes and drizzle honey or maple syrup on top. You can serve these with accompaniments of your choice.
- Serve hot!
Notes
- Ensure that your baking powder is gluten-free if you are gluten-sensitive
- Avoid usage of Stevia if you find its taste peculiar/ if your whey or casein supplement is sweetened already/ if you’re going to drizzle honey or maple syrup on top of the pancakes.
- You can freeze these pancakes in a Ziploc bag for up to a month, separated by cling-film sheets or baking sheets for easy removal. Thaw them naturally or in microwave before eating.