Protein Chocolate Cashew Pancakes (Print)

Chocolate pancakes with cashews deliver a hearty, nourishing bite for energizing mornings or post-workout meals.

# Components:

→ Dry Ingredients

01 - 1 cup whole wheat flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 scoop (approximately 1 ounce) chocolate protein powder
04 - 2 tablespoons coconut sugar or brown sugar
05 - 1 1/2 teaspoons baking powder
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 1 cup unsweetened almond milk or milk of choice
09 - 2 tablespoons melted coconut oil, plus extra for cooking
10 - 1 teaspoon vanilla extract

→ Add-ins

11 - 1/2 cup roasted cashews, roughly chopped
12 - 1/4 cup dark chocolate chips (optional)

# Directions:

01 - In a large mixing bowl, whisk together the whole wheat flour, unsweetened cocoa powder, chocolate protein powder, coconut sugar, baking powder, and salt until evenly mixed.
02 - In a separate bowl, beat the eggs thoroughly, then add almond milk, melted coconut oil, and vanilla extract. Stir until the mixture is fully incorporated.
03 - Pour the wet mixture into the bowl with the dry ingredients. Whisk just until combined, avoiding overmixing; a few small lumps are acceptable.
04 - Gently fold in the chopped roasted cashews and, if desired, the dark chocolate chips until evenly distributed throughout the batter.
05 - Preheat a nonstick skillet or griddle over medium heat and lightly grease the surface with coconut oil.
06 - Pour approximately 1/4 cup of batter for each pancake onto the skillet. Allow to cook undisturbed for 2 to 3 minutes, until bubbles form on the surface and the edges begin to set. Flip and continue cooking for 1 to 2 minutes until cooked through.
07 - Continue with the remaining batter, re-greasing the pan with coconut oil as necessary to prevent sticking.
08 - Serve the warm pancakes immediately, garnished with additional cashews, chocolate chips, or a drizzle of maple syrup if desired.

# Expert Advice:

01 -
  • Rich chocolate flavor without being overly sweet
  • Naturally high in protein to keep you full
  • Easy to adapt for dairy-free or nut-free diets
  • Ready from start to finish in under 30 minutes
  • All you need is one bowl for dry and one for wet minimal cleanup
02 -
  • High in protein and perfect for a filling breakfast
  • Great for meal prep and freezing
  • Easily adapted for different dietary needs or ingredient swaps
03 -
  • Mix the dry ingredients thoroughly to avoid any bitter baking powder pockets
  • Always rest the batter for five minutes if you want extra fluffy pancakes
  • Brush the skillet lightly with oil for crispy edges and prevent sticking
  • Do not crowd the pan pancakes need space to cook and flip easily
  • Let the pancakes cool completely before freezing or else moisture makes them soggy

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