Pin If you want pancakes that are fluffy, satisfyingly chocolatey, and packed with lasting protein, these protein chocolate cashew pancakes will become your new go-to morning treat. Perfect for powering up breakfast or even as a post-workout snack, they deliver the richness of cocoa and the crunch of roasted cashews with every bite. My family cannot get enough of them on weekends and I love how quick and nourishing they are to whip up.
Whenever I try a new protein powder in pancakes, these never disappoint They became my favorite meal prep breakfast because I can freeze and reheat them for busy mornings.
Ingredients
- Whole wheat flour: offers hearty texture and added fiber Use freshly milled for a nuttier taste if possible
- Unsweetened cocoa powder: brings deep chocolate flavor Choose a Dutch-process variety if you love extra richness
- Chocolate protein powder: boosts protein and adds even more cocoa Always check your brand for clean, minimal ingredients
- Coconut sugar: provides a subtle caramel note lighter than white sugar
- Baking powder: helps the pancakes get tall and fluffy Always check the expiry for proper rise
- Salt: enhances all the flavors in the batter
- Eggs: bind and help the pancakes puff up Choose fresh free-range for best texture
- Unsweetened almond milk: keeps these dairy free and light Try homemade or choose a clean ingredient store brand
- Melted coconut oil: lends tenderness and a hint of sweet richness Use refined for neutral flavor or unrefined for coconut notes
- Vanilla extract: rounds out the chocolate and nutty flavors Pure vanilla always brings the best aroma
- Roasted cashews: add crunchy contrast and buttery goodness Roughly chop for bits in every bite Look for unsalted fresh-roasted varieties
- Dark chocolate chips: an optional treat for those who love extra gooey bits in their pancakes Go for at least 60 percent cacao
Instructions
- Combine the dry ingredients:
- In a large bowl, whisk together the whole wheat flour cocoa powder protein powder coconut sugar baking powder and salt This ensures everything is evenly mixed so you never get clumps of cocoa or baking powder
- Blend the wet ingredients:
- In another bowl beat the eggs thoroughly until frothy then add the almond milk melted coconut oil and vanilla extract Whisk really well so the coconut oil does not clump you want it smoothly incorporated
- Mix it all together:
- Pour the wet mix over the dry ingredients Whisk until just combined with no streaks of flour left Do not overmix or your pancakes may get tough A few lumps are perfectly fine
- Add the crunch and optional chocolate:
- Fold the chopped roasted cashews and chocolate chips gently into the batter so every pancake has plenty of nutty crunch and pockets of chocolate
- Heat your pan:
- Place a nonstick skillet or griddle on medium heat Once hot brush or wipe with a thin layer of coconut oil If the oil sizzles gently it is ready for batter
- Cook the pancakes:
- Pour about a quarter-cup of batter onto the skillet for each pancake Leave plenty of space Bubbles should appear on top and the edges will start to dry after about two to three minutes Gently flip and cook the other side for one to two minutes until firm and cooked through
- Repeat for each batch:
- Continue with the remaining batter Always oil the skillet lightly between each batch if needed
- Time to serve:
- Enjoy the pancakes warm Garnish with extra cashews chocolate chips or even a drizzle of maple syrup and fresh fruit if you love more layers of flavor
Pin My favorite part is biting into a warm pancake with gooey chocolate and crunchy cashews My kids always race to sneak the biggest piece off the plate making weekend mornings a little more special
Storage Tips
Once cooled completely store leftover pancakes in an airtight container in the fridge for up to three days They are best reheated in the toaster to regain the crisp edges or in the microwave for convenience For long-term storage freeze layers of cooled pancakes between parchment and stash in a freezer bag up to two months
Ingredient Substitutions
If cashews are not your thing chopped pecans or walnuts work just as well For a nut free version try pumpkin seeds Chocolate protein powder can be swapped for vanilla or unflavored just add a pinch more cocoa for color and flavor Greek yogurt thinned with water is a great high-protein milk swap
Serving Suggestions
Pile these pancakes high with sliced bananas fresh berries or extra toasted cashews A swirl of nut butter or a drizzle of melted dark chocolate take them from breakfast to dessert status I love a dollop of Greek yogurt and a handful of granola for crunch
Cultural and Seasonal Notes
Chocolate pancakes have American brunch classics at heart With the rise of high-protein breakfasts these are my twist for those who want both decadence and fuel They are just as good in winter with cozy spices added like cinnamon or in summer with juicy fruit on top
Pin Serve warm and enjoy every bite fresh or from make-ahead batches They are delicious enough for breakfast or a treat any time of day
Recipe Questions & Answers
- → How is the chocolate flavor achieved?
The chocolate flavor comes from cocoa powder and chocolate protein powder, intensified by optional dark chocolate chips.
- → Can I substitute cashews with other nuts?
Yes, pecans or walnuts work well. For nut-free options, use pumpkin seeds or omit nuts altogether.
- → What is the best milk to use?
Unsweetened almond milk makes these lighter, but dairy milk or Greek yogurt thinned with water also produces tasty results.
- → How do I store leftovers?
Leftovers freeze well. Let cool, store in an airtight container, and reheat in the toaster or microwave as needed.
- → Can I make these gluten-free?
Use a gluten-free flour blend instead of whole wheat flour for a gluten-free version, keeping other ingredients the same.
- → What toppings pair well?
Try maple syrup, banana slices, fresh berries, extra cashews, or more chocolate chips for extra flavor.