Dark Chocolate Protein Pancakes Recipe

Grind oats

Place the rolled oats in a blender or food processor and pulse 20–30 seconds until a fine flour forms. This creates a smoother pancake texture.

In a medium bowl, combine the oat flour with almond flour, cocoa powder, chocolate protein powder, baking powder, and sea salt. Whisk briefly to evenly distribute the leavening and cocoa.

In a separate bowl or large measuring cup, whisk together the almond milk, egg, maple syrup, vanilla extract, and melted coconut oil until smooth and slightly frothy.

Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest 3–5 minutes to allow the oat flour to hydrate; if batter is too thick, add up to 2 tbs (30 ml) more almond milk to reach a pourable but thick pancake batter consistency.

Heat a nonstick skillet or griddle over medium-low to medium heat. Lightly brush with a thin layer of oil or melt a bit of butter/coconut oil so the surface is coated but not smoking.

For each pancake, pour about 1/4 cup (60 ml) of batter onto the skillet. Cook 2–3 minutes until small bubbles form on the surface and the edges look set. Reduce heat slightly if browning too fast.

Flip carefully and cook another 1.5–2 minutes until cooked through and springs back slightly when touched. Remove to a warm plate and keep covered. Repeat with remaining batter, adding more oil to the pan as needed.

Place the dark chocolate and coconut oil in a small heatproof bowl. Microwave in 20-second intervals, stirring between each, until fully melted and smooth (alternatively use a double boiler). Stir in maple syrup if using for extra sweetness.

Let the chocolate sit 1–2 minutes to thicken slightly so it will coat the pancakes when drizzled. If it becomes too thick, warm briefly and stir to loosen.

If using, toss halved strawberries with a teaspoon of maple syrup and let macerate for 5 minutes to release juices. Toast sliced almonds in a dry skillet over medium heat 2–3 minutes until fragrant, shaking pan so they don’t burn.

Warm the Greek yogurt slightly or whisk briefly to loosen its texture if using as a topping or dollop as-is.

Stack pancakes (2–3 per serving) on plates. Spoon or drizzle the homemade dark chocolate over the stack. Top with macerated strawberries and a dollop of Greek yogurt or a splash of almond milk if preferred.

Sprinkle toasted sliced almonds on top for crunch and serve immediately while warm.