Protein Chocolate Cashew Pancakes

These protein chocolate cashew pancakes always make breakfast feel like a treat while sneaking in extra nutrition. Packed with cocoa, a boost of protein, and the rich crunch of roasted cashews, they are my go-to for powering up busy mornings or streaming a little joy into lazy weekends. Soft and fluffy, they taste like dessert, but deliver lasting energy and a full stomach every time.

The first time I made these, I added the cashews on a whim. Now my family insists they are the key to the recipe’s irresistible texture and that familiar hint of buttery crunch in every bite.

Ingredients

• Whole wheat flour: gives the pancakes structure and fiber Look for a finely milled variety for a lighter result
• Unsweetened cocoa powder: creates a chocolatey richness Choose a dark cocoa for deeper flavor
• Chocolate protein powder: boosts the pancakes’ protein content and brings a slight creaminess Pick a clean-label protein with minimal additives
• Coconut sugar or brown sugar: offers gentle sweetness and keeps the crumb moist Opt for coconut sugar if you want a subtle caramel undertone
• Baking powder: ensures the pancakes rise and fluff up during cooking Use a fresh aluminum-free product for best results
• Salt: sharpens all the flavors and balances the chocolate
• Large eggs: help bind everything together and keep the pancakes tender Select fresh eggs for best lift
• Unsweetened almond milk or other milk of your choice: adds moisture without heaviness Choose a variety with a mild flavor
• Melted coconut oil: gives a light richness and crisps the edges Use extra virgin for subtle coconut notes
• Vanilla extract: warms and rounds out both the chocolate and nutty flavors Go for pure vanilla for the truest taste
• Roasted cashews: bring crunch and creamy savoriness Choose whole or halves and chop just before using for maximum freshness
• Dark chocolate chips (optional): add even more chocolate intensity Use high-quality minimum 60 percent cocoa chips if possible

Instructions

Prepare Dry Mix:

In a large bowl whisk together the flour cocoa powder protein powder coconut sugar baking powder and salt Spend about two minutes making sure everything is well combined so leavening is evenly distributed and there are no pockets of cocoa powder

Mix Wet Ingredients:

In a separate bowl beat the eggs until blended then add almond milk melted coconut oil and vanilla extract Mix until everything is smooth Do not skip fully whisking so the pancakes bake up evenly

Combine Wet and Dry:

Pour the wet mixture into the dry ingredients Whisk gently until just combined Lumps are okay but do not overmix as this can make the pancakes tough

Add Cashews and Chocolate:

Fold in chopped roasted cashews and chocolate chips if desired Use a spatula and turn the batter only until everything looks evenly distributed

Heat Skillet:

Set a nonstick skillet or griddle over medium heat Allow it to become hot before greasing lightly with coconut oil This ensures pancakes cook through without sticking

Cook Pancakes:

Scoop one fourth cup batter for each pancake onto the skillet Leave space between them Let cook for two to three minutes until you see bubbles form on the surface and edges look defined Flip gently and cook for another one to two minutes until pancakes are set and cooked all the way through

Repeat and Serve:

Continue with the rest of the batter Grease the pan as needed Serve pancakes warm and top with extra cashews chocolate chips or a drizzle of maple syrup if liked

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One of my favorite parts is that first bite with a melty chocolate chip and a big cashew chunk It takes me back to Saturday mornings growing up when my brother and I would sneak into the kitchen to steal the crispiest pancakes off the griddle Because this recipe is so forgiving it is always a hit at family gatherings especially when everyone adds their favorite toppings

Storage Tips

These pancakes keep well for up to three days in the refrigerator Let them cool completely before stacking with parchment between each one in an airtight container For longer storage lay the cooled pancakes in a single layer on a baking tray freeze until solid and then transfer to a freezer bag Reheat in a toaster oven or microwave straight from frozen so they stay moist inside and crisp up outside

Ingredient Substitutions

Swap cashews for any other nut like walnuts or pecans or use pumpkin seeds for a nut free option Greek yogurt thinned with water works instead of milk if you want more protein If you are out of chocolate protein powder a plain or vanilla version will work just add one tablespoon extra cocoa powder and a teaspoon of sweetener

Serving Suggestions

Pile pancakes high with banana slices a handful of fresh berries and extra nuts Maple syrup always brings the best out of the chocolate flavor but a dollop of Greek yogurt makes it feel extra indulgent For dessert I sometimes sandwich peanut butter and banana slices between two pancakes for a hearty snack

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Serve warm with your favorite toppings and watch everyone fight over the last pancake. Freeze extras for speedy breakfasts any day of the week.

Common Recipe Questions

→ Can I substitute cashews with other nuts?

Yes, pecans or walnuts work well. For allergies, seeds like pumpkin can be used instead.

→ What milk alternatives can I use?

Unsweetened almond milk, regular milk, or even Greek yogurt thinned with water can be used.

→ Are these suitable for freezing?

Absolutely! Freeze the pancakes and reheat in a toaster or microwave for a quick meal.

→ How do I make them even more protein-rich?

Add extra chocolate protein powder or substitute milk with Greek yogurt for higher protein content.

→ What toppings pair well with these pancakes?

Try fresh berries, banana slices, extra cashews, chocolate chips, or a drizzle of maple syrup.

→ How do I prevent overmixing the batter?

Whisk gently until just combined. A few lumps are fine for light, fluffy pancakes.