Healthy Cottage Cheese Chocolate Protein Pancakes Recipe

This is the best-tasting Cottage Cheese Chocolate Protein Pancake recipe for healthy chocolate pancakes and a quick chocolate sauce. They’re protein-rich from cottage cheese and your choice of protein powder and gluten-free with almond flour and cassava flour. These fluffy pancakes are perfect for busy mornings or special occasions, including Mother’s Day, Valentine’s Day, brunches, and showers.

Stack of chocolate protein powder pancakes with cottage cheese on a plate.

This is the best-tasting Cottage Cheese Chocolate Protein Pancake recipe for healthy chocolate pancakes and chocolate sauce. Unlike other recipes, these fluffy pancakes are protein-rich from cottage cheese and your choice of protein powder. Made with almond flour and cassava flour, you can accommodate allergies with gluten-free pancakes. Whether you’re a fan of classic pancake recipes or always searching for innovative pancake mix ideas, this recipe will fit seamlessly into your weekday breakfasts. 

The quick and easy chocolate syrup is naturally sweetened with maple syrup and made higher in protein with cottage cheese, which gives it a rich and creamy texture. It blends together instantly without cooking and is a healthier and delicious way to enjoy your pancakes and satisfy your sweet tooth. These pancakes are the perfect way to eat a filling breakfast on busy days but also spoil your guests on any special occasion, including Mother’s Day, Easter, brunches, and showers.

Can I make these chocolate protein pancakes without protein powder?

Yes, you can omit the protein powder if you prefer. To maintain the chocolate flavor, you may want to add an extra tablespoon of cocoa powder.

YouTube video

Why You’ll Love This Easy Chocolate Protein Pancake Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Stack of chocolate protein powder pancakes with cottage cheese on a plate.

Ingredients & Substitutions

Here is everything you need to make chocolate protein powder pancakes:

Eggs: You can use flax seed eggs instead 1 tablespoon of ground flaxseed or chia seeds mixed with 3 tablespoons of water per egg. Let it sit for a few minutes to thicken (for a vegan option).

Cottage Cheese: Greek yogurt, sour cream, ricotta cheese or a dairy-free yogurt alternative can be used instead.

Avocado Oil: You can also use coconut oil, light olive oil, or melted butter.

Milk: You can use any variety. My favorite is unsweetened almond milk.

Cane Sugar: Substitute with coconut sugar, honey, maple syrup, or a sugar-free alternative like stevia or monk fruit sweetener.

Apple Cider Vinegar: This enhances the chocolatey flavor, but you can omit it.

Vanilla Extract: You can omit this or substitute with almond extract or maple extract.

Almond Flour: This flour adds more protein, healthy fat, and delicious flavor. For a nut-free option, substitute with hazelnut flour, sunflower seed flour, or more cassava flour.

Cassava Flour: This contributes to a lighter, fluffy texture. But, you can substitute it with tapioca flour, coconut flour (but use less as it is more absorbent), or a gluten-free flour blend.

Cocoa Powder: Substitute with carob powder for a caffeine-free option.

Chocolate Protein Powder: You can use your favorite kind of protein powder. My favorites are whey protein powder and plant-based protein powders. Substitute with plain or vanilla protein powder and add an extra tablespoon of cocoa powder, or use a plant-based protein powder for a dairy-free option.

Baking Powder: Helps the pancakes bake light and fluffy.

Cinnamon: Substitute with allspice or nutmeg or omit it.

Salt: Substitute with sea salt or Himalayan pink salt.

Maple Syrup: Substitute with honey, agave syrup, or a sugar-free syrup alternative.

Cocoa Powder: Substitute with carob powder for a caffeine-free option.

Stack of chocolate protein powder pancakes with cottage cheese on a plate.

How to Make My Delicious Protein Pancakes Recipe

Here are easy, detailed, step-by-step instructions for making my easy protein chocolate pancakes. The instructions are also repeated in the recipe card at the bottom of this blog post.

Step 1: Make the Batter

In a blender or food processor, blend together the eggs, cottage cheese, avocado oil, cane sugar, apple cider vinegar, and vanilla extract until smooth.

Add the dry ingredients, including almond flour, cassava flour, cocoa powder, chocolate protein powder, baking powder, cinnamon, and salt.

Add the milk just until the batter is thick but pourable. 

Adding wet ingredients to pancake batter.
Adding milk to pancake batter.

Step 2: Cook the Pancakes

Heat a non-stick skillet or pre-heated griddle over medium to low heat and lightly grease with a bit of oil or cooking spray.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancakes and cook for another 1-2 minutes, until cooked through and golden brown.

Transfer to a plate and keep warm. Repeat with the remaining batter.

Spreading 1/4 cup batter in non-stick pan.
Flipping over a cooked protein pancake.

Step 3: Make the Protein Chocolate Sauce

In a blender or food processor, combine the cottage cheese, maple syrup, cocoa powder, vanilla extract, and a pinch of salt. Blend until smooth and creamy. If the sauce is too thick, add a bit of water or milk to reach the desired consistency.

Serve immediately and enjoy your healthy, protein-packed chocolate pancakes!

Adding cocoa powder to chocolate sauce in a chopper cup.
Mixing chocolate sauce in a chopper cup.
Stack of chocolate protein powder pancakes with cottage cheese on a plate.

Helpful Recipe Notes

Cottage Cheese: You will need to use an upright blender, food processor or chopper cup with an immersion blender to blend the cottage cheese and remove the curdled texture. 

Consistency: The pancake batter may continue to thicken before you are done cooking your pancakes. Add a splash of milk and stir it into the batter if needed to keep it lightly pourable.

Cooking Tips: If your heat is too high the pancakes will cook quickly on the outside but not have enough time to cook all the way through. Reduce the heat slightly if needed.

Make-Ahead: These pancakes can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Serving Suggestions

Fresh Fruits and Berries: Top your pancakes with fresh strawberries, blueberries, raspberries, or banana slices for natural sweetness and added nutrients.

Nut Butters and Yogurt: Drizzle with almond butter, peanut butter, or cashew butter for a rich, creamy addition. Serve with a side of Greek yogurt or dairy-free yogurt for extra protein and a tangy contrast.

Nuts, Seeds, and Coconut: Sprinkle chopped nuts like almonds, walnuts, or pecans, or seeds like chia seeds or hemp seeds for a crunchy texture and added nutrition. Add a sprinkle of shredded or toasted coconut flakes for a tropical twist.

Whipped Cream and Maple Syrup: Add a dollop of whipped cream or coconut whipped cream for a light, airy topping. Drizzle with pure maple syrup for a classic pancake topping that enhances overall sweetness.

Chocolate and Sweet Toppings: Sprinkle mini chocolate chips or spread a thin layer of Nutella or a healthier chocolate spread for an indulgent treat. Lightly dust with powdered sugar for an elegant touch and added sweetness.

Refrigerating Pancakes: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Freezing Pancakes: Place a piece of parchment paper between each pancake to prevent sticking. Store in an airtight container or freezer bag for up to 2 months. Reheat in the toaster or microwave.

Refrigerating Chocolate Sauce: Store the protein chocolate sauce in an airtight container in the refrigerator for up to a week. Stir well before using.

Freezing Chocolate Sauce: Pour the chocolate sauce into an ice cube tray and freeze. Transfer the frozen cubes to a freezer bag and store for up to 2 months. Thaw in the refrigerator and stir before using.

What can I use instead of almond flour?
You can substitute almond flour with hazelnut flour, sunflower seed flour, or additional cassava flour for a nut-free option.

How can I make these easy protein pancakes dairy-free?
Use dairy-free yogurt instead of cottage cheese and a plant-based protein powder. Substitute the milk or water if needed for the batter consistency.

How can I make the pancakes fluffier?
Make sure not to overmix the batter. Letting the batter rest for a few minutes before cooking can also help the pancakes rise and become fluffier.

Can I add mix-ins to the batter?
Yes, you can add chocolate chips, nuts, or fruit to the batter. Just fold them in gently before cooking.

Stack of chocolate protein powder pancakes with cottage cheese on a plate.

Healthy Cottage Cheese Chocolate Protein Pancakes Recipe

Gluten-Free diet-friendly recipe
This is the best-tasting Cottage Cheese Chocolate Protein Pancake recipe for healthy chocolate pancakes and a quick chocolate sauce. They're protein-rich from cottage cheese and your choice of protein powder and gluten-free with almond flour and cassava flour. These fluffy pancakes are perfect for busy mornings or special occasions, including Mother's Day, Valentine's Day, brunches, and showers.
5 from 4 votes
Servings 8
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients
  

  • 4 eggs
  • 1/2 cup cottage cheese
  • 1/4 cup milk (almond milk is my fave)
  • 3 tablespoons oil (avocado oil is my fave)
  • 2 tablespoons cane sugar
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • 1/3 cup cassava flour (or tapioca flour)
  • 3 tablespoons cocoa powder
  • 1 scoop chocolate protein powder
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Chocolate Sauce:

  • 1/2 cup cottage cheese
  • 1/2 cup maple syrup
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract
  • pinch salt

Instructions
 

  • In a blender or food processor, blend together the eggs, cottage cheese, avocado oil, cane sugar, apple cider vinegar, and vanilla extract until smooth.
    Add the dry ingredients, including almond flour, cassava flour, cocoa powder, chocolate protein powder, baking powder, cinnamon, and salt.
    Add the milk just until the batter is thick but pourable. 
  • Heat a non-stick skillet or pre-heated griddle over medium to low heat and lightly grease with a bit of oil or cooking spray.
    Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
    Flip the pancakes and cook for another 1-2 minutes, until cooked through and golden brown.
    Transfer to a plate and keep warm. Repeat with the remaining batter.
  • In a blender or food processor, combine the cottage cheese, maple syrup, cocoa powder, vanilla extract, and a pinch of salt. Blend until smooth and creamy. If the sauce is too thick, add a bit of water or milk to reach the desired consistency.

Video

YouTube video

Notes

Cottage Cheese: You will need to use an upright blender, food processor or chopper cup with an immersion blender to blend the cottage cheese and remove the curdled texture. 
Consistency: The pancake batter may continue to thicken before you are done cooking your pancakes. Add a splash of milk and stir it into the batter if needed to keep it lightly pourable.
Cooking Tips: If your heat is too high the pancakes will cook quickly on the outside but not have enough time to cook all the way through. Reduce the heat slightly if needed.
Make-Ahead: These pancakes can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Nutrition

Calories: 294kcalCarbohydrates: 29gProtein: 12gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 91mgSodium: 447mgPotassium: 206mgFiber: 4gSugar: 17gVitamin A: 156IUVitamin C: 0.3mgCalcium: 225mgIron: 2mg
Keyword chocolate protein powder, chocolate sauce, chocolate syrup, cottage cheese, gluten free, high protein, pancakes
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

7 Comments

  1. 5 stars
    I don’t normally like cottage cheese but I couldn’t even taste it in these pancakes. And the chocolate sauce is really good to!!

  2. 5 stars
    I’m so excited to share this recipe with you! I hope you love it as much as I do! 🙂

5 from 4 votes

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