Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
High-Protein Chocolate Pancakes
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 429
- Total Fat
- 17 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 126 milligrams
- Sodium
- 499 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 4 grams
- Sugar
- 22 grams
- Protein
- 17 grams
You might not expect rich, chocolatey pancakes layered with chocolate-hazelnut spread and topped with a confectioners’ sugar and sliced strawberries to be packed with protein, but these are. Oat flour, protein powder, eggs and a generous amount of creamy Greek yogurt in our batter means each serving clocks in at 17 grams of protein. It’s a decadent breakfast that’ll keep you satisfied throughout the morning and help fuel the rest of your day.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 429
- Total Fat
- 17 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 126 milligrams
- Sodium
- 499 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 4 grams
- Sugar
- 22 grams
- Protein
- 17 grams
Ingredients
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Directions
- Preheat the oven to 200 degrees F. Line a baking sheet with a wire rack.
- Whisk the flour, cocoa powder, protein powder, granulated sugar, cornstarch, baking powder, salt and baking soda together in a medium bowl. Whisk the milk, yogurt, melted butter, eggs and vanilla together in another bowl. Add the wet ingredients to the dry ingredients and stir until just incorporated (some lumps are okay). Let the batter rest for 5 minutes.
- Heat a large nonstick skillet over medium heat. Melt 1 teaspoon of butter. Ladle a 1/4 cup of the batter into the skillet, spreading it into a 5-inch round; repeat to make a second pancake. Cook until the pancakes are golden on the bottom and bubbly on top, about 60 seconds. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, 45 to 60 seconds more. Transfer the pancakes to the baking sheet in the oven. Repeat with the remaining batter to make about 12 pancakes, adding more butter to the skillet as needed.
- Place 3 pancakes on each plate and smear with chocolate-hazelnut spread. Top with sliced strawberries and dust with confectioners’ sugar.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
