Lighter Cottage Cheese Chocolate Protein Pancakes Recipe
This Cottage Cheese Chocolate Protein Pancake recipe features fluffy, gluten-free pancakes made with almond and cassava flours, and packed with protein from cottage cheese and protein powder. Topped with a quick, creamy chocolate sauce sweetened with maple syrup, it’s perfect for weekday breakfasts or special occasions like brunches and holidays.
This Cottage Cheese Chocolate Protein Pancake recipe is the perfect way to enjoy fluffy, protein-packed chocolate pancakes, paired with a rich, creamy chocolate sauce. Made with almond and cassava flours, these pancakes accommodate gluten-free needs while providing the ideal mix of indulgence and nutrition. The cottage cheese and your choice of protein powder make them extra satisfying, perfect for weekday breakfasts or special occasions.
The quick, no-cook chocolate sauce is naturally sweetened with maple syrup and boosted with cottage cheese for a velvety texture that complements the pancakes beautifully. Whether you’re preparing breakfast for your family or serving guests at a brunch, these pancakes offer a delicious way to treat everyone while keeping things simple and nutritious. Theyāre great for busy mornings and are sure to impress on Motherās Day, Easter, or any gathering.
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.
Why Youāll Love This Easy Chocolate Protein Pancake Recipe
- Protein-packed pancakes: Made with cottage cheese and protein powder for a satisfying breakfast.
- Gluten-free option: Almond and cassava flours make these pancakes a great choice for gluten-free diets.
- Quick chocolate sauce: A creamy, no-cook chocolate sauce naturally sweetened with maple syrup.
- Perfect for any occasion: Great for busy mornings, brunches, or special gatherings like Motherās Day.
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.
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.
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.
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!
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.
Do you love pancakes? Check out more of my easy and nutritious pancake recipes:
Lighter Cottage Cheese Chocolate Protein Pancakes Recipe
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.Ā
- 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
Delicious pancakes! š
Thank you Greta! I’m so glad you liked them š
Thank you for sharing this recipe
You’re so welcome, Haley! I hope you enjoyed making it š
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!!
Thank you for the review, Glen! Thank you for giving cottage cheese a chance š
I’m so excited to share this recipe with you! I hope you love it as much as I do! š