CHOCOLATE PROTEIN PANCAKES WITH WARM STRAWBERRY SAUCE

Chocolate Protein Pancakes with Strawberry Sauce - Olivia Adriance

CHOCOLATE PROTEIN PANCAKES WITH WARM STRAWBERRY SAUCE

Make these gluten-free and dairy-free chocolate protein pancakes made with oat flour, cocoa, and chocolate protein powder, topped with a warm strawberry sauce for a cozy, healthier, sweet breakfast!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Keyword: Chocolate pancakes, Gluten-free chocolate pancakes, Gluten-free pancakes, Pancakes

Servings: pancakes

Author: Olivia Adriance

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

Leftover pancakes (if you have any at all!) should be completely cooled before refrigerated in an airtight container. They can also be frozen. Simply stack each pancake with parchment paper in a freezer-safe bag. They’ll last for five to seven days in the fridge, or up to three months in the freezer. Warm up on a skillet before serving.

Nutrition