CHOCOLATE PROTEIN PANCAKES WITH WARM STRAWBERRY SAUCE (GF DF)
on Feb 20, 2026
This post may contain affiliate links. Please read our disclosure policy.
Light and fluffy chocolate pancakes made with oat flour, cocoa powder, and chocolate protein powder are topped with a naturally sugar-free strawberry sauce — perfect for Valentine’s Day.
These light and fluffy Gluten-Free, Dairy-Free Chocolate Protein Pancakes with Warm Strawberry Sauce are perfect for when you want to treat yourself and your partner with an indulgent breakfast but still keep it relatively healthy.
Made with gluten-free, dairy-free, and sugar-free ingredients, these chocolate pancakes even pack an added protein boost.
While the pancakes are delicious on their own, they’re even better with the simple four-ingredient strawberry sauce. The sauce is made in a saucepan and can be made while the pancake batter rests and the griddle pan heats up.
Top with homemade coconut whipped cream, chocolate chips, or sprinkles for a truly memorable morning meal.
Can’t wait for you to make a batch, and be sure to let me know what you think over on Instagram, @olivia.adriance. Enjoy!
Get the Protein-Empowered digital cookbook!
Key Ingredients for Protein Chocolate Pancakes
While a boxed mix of pancakes can be convenient, a few extra steps really make all the difference. Here’s what you’ll need for this chocolate pancake and strawberry sauce recipe.
- Oat Flour: You can either buy certified gluten-free oat flour at the store or you can make your own using gluten-free rolled oats. Simply blend in a high-speed blender until it’s the consistency of flour.
- Chocolate Protein Powder: I’ve tried a fair share of protein powders, and I like using @truvani plant-based chocolate protein for this specific recipe. Make sure you buy one that’s gluten-free and dairy-free, if that’s of concern to you.
Protein Powder Swap
If you don’t want to use protein powder, add an extra ¼ cup of oat flour, and note that they won’t be as chocolate-forward.
- Cocoa Powder: To enhance the chocolate flavor, unsweetened cocoa powder does the trick.
- Tapioca Flour: This light and fluffy gluten-free flour is derived from cassava. You only need a tablespoon in this recipe to create the perfect chewy pancake consistency.
- Baking Powder: Just about every pancake recipe will call for baking powder. This leavening ingredient ensures the pancakes rise and maintain their fluffy consistency during cooking.
Pin this recipe for later!
Pin It- Eggs: This is a necessary ingredient to help bind everything together. Note, I haven’t tried an egg replacement like flax eggs.
- Nut Milk: Use any type of nut milk or regular dairy milk. I opted for unsweetened almond milk.
- Maple Syrup: A bit of sweetness never hurts!
- Vanilla Extract: Good-quality vanilla extract will make all the difference in your baked treats and breakfast morning recipes.
- Strawberries: If strawberries are in peak season, by all means use them! But for the other 10 months of the year, frozen berries will do just fine.
- Serving Suggestions: A stack of decadent pancakes calls for decadent toppings. Coconut whipped cream, chocolate chips, and sprinkles truly take these over the top.
How to Make Chocolate Protein Pancakes Recipe
Make the pancakes
In a bowl, whisk together oat flour, protein powder, cocoa powder, tapioca flour, baking powder, and salt.
In a separate bowl, whisk eggs, almond milk, maple syrup, and vanilla extract.
Stir wet ingredients into dry just until combined. Let the batter rest for 5 minutes to hydrate.
Make the sauce
While the batter rests, make the sauce. Add strawberries, maple syrup, lemon juice, and salt to a small saucepan.
Bring to a simmer over medium heat and cook 8 to 10 minutes, stirring occasionally, until saucy and slightly thick. Keep warm on low.
Cook the pancakes
Heat a nonstick skillet over medium-low heat and lightly oil.
Cook pancakes using about 1/4 cup batter each, 2 to 3 minutes per side, until set and cooked through. Adjust heat as needed to prevent over-browning.
Serve and enjoy
Serve pancakes warm with strawberry sauce and optional coconut whipped cream, sliced strawberries, and sprinkles. Enjoy!
More Sweet Breakfast Options:
- Gluten-Free Starbucks Copycat Pumpkin Cream Cheese Muffins
- No-Bake Chocolate Tahini Snack Bars
- Matcha Chia Seed Pudding Parfait with Coconut Yogurt
- Cinnamon Swirl Banana Bread Bars
CHOCOLATE PROTEIN PANCAKES WITH WARM STRAWBERRY SAUCE
Ingredients
Chocolate Protein Pancakes:
- ¾ cup oat flour (gluten-free if needed)
- ¼ cup chocolate protein powder (dairy-free if needed)
- 2 teaspoons cocoa powder
- 1 tablespoon tapioca flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- Avocado oil for the pan
Warm Strawberry Sauce:
- 2 cups strawberries (fresh or frozen)
- 1 tablespoon maple syrup
- 1 teaspoon lemon juice
- Pinch of salt
Serving Suggestions:
- Coconut whipped cream
- Refined sugar-free chocolate chips
Instructions
- In a bowl, whisk together oat flour, protein powder, cocoa powder, tapioca flour, baking powder, and salt.
- In a separate bowl, whisk eggs, almond milk, maple syrup, and vanilla extract.
- Stir wet ingredients into dry just until combined. Let the batter rest for 5 minutes to hydrate.
- While the batter rests, make the sauce. Add strawberries, maple syrup, lemon juice, and salt to a small saucepan.
- Bring to a simmer over medium heat and cook 8 to 10 minutes, stirring occasionally, until saucy and slightly thick. Keep warm on low.
- Heat a nonstick skillet over medium-low heat and lightly oil it.
- Cook pancakes using about 1/4 cup batter each, 2 to 3 minutes per side, until set and cooked through. Adjust heat as needed to prevent over-browning.
- When ready to eat, serve pancakes warm with strawberry sauce and optional coconut whipped cream, sliced strawberries, and sprinkles. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
