Protein Chocolate Cashew Pancakes (Print Version)

Fluffy, cocoa-rich pancakes with crunchy cashews and a protein boost—great for breakfast or recovery.

# What You’ll Need:

→ Dry Ingredients

01 - 1 cup whole wheat flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 scoop (about 30 grams) chocolate protein powder
04 - 2 tablespoons coconut sugar or brown sugar
05 - 1 1/2 teaspoons baking powder
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 1 cup unsweetened almond milk or preferred milk
09 - 2 tablespoons melted coconut oil plus additional for cooking
10 - 1 teaspoon vanilla extract

→ Add-ins

11 - 1/2 cup roasted cashews, roughly chopped
12 - 1/4 cup dark chocolate chips, optional

# How to Make It:

01 - In a large bowl, whisk together the whole wheat flour, cocoa powder, chocolate protein powder, coconut sugar, baking powder, and salt until well mixed.
02 - In a separate bowl, beat the eggs, then incorporate almond milk, melted coconut oil, and vanilla extract. Blend until smooth.
03 - Pour wet mixture into the dry ingredients. Gently whisk just until combined; do not overmix. A few lumps in the batter are acceptable.
04 - Fold in the chopped roasted cashews and chocolate chips, if using, ensuring an even distribution throughout the batter.
05 - Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with coconut oil.
06 - Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes, or until bubbles appear on the surface and edges set. Flip each pancake and continue cooking for 1 to 2 minutes until fully cooked.
07 - Continue cooking with the remaining batter, greasing the pan as needed between batches.
08 - Serve the pancakes warm, garnished with extra cashews, additional chocolate chips, or a drizzle of maple syrup if desired.

# Additional Tips::

01 -
  • Uses wholesome ingredients found in most pantries
  • Each pancake is high in protein and flavor without being overly sweet
  • Easily customizable for dietary needs or what you have on hand
  • Ready in under half an hour start to finish
02 -
  • Naturally high in protein and fiber
  • Easy to prep ahead and freeze for quick meals
  • Vegetarian and adaptable for dairy free or nut free diets
03 -
  • Always toast your cashews lightly before adding for maximum aroma
  • Let the batter rest five minutes for fluffy pancakes
  • If pancakes brown too fast lower the heat and adjust your oil for even cooking
  • Grease the skillet lightly before each new batch to keep pancakes uniform and golden

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