Description
These chocolate protein pancakes are delicious, nourishing, customizable, and baked in your oven! Make this nutritious breakfast recipe for your family. It’s keto-friendly, gluten free, made without flour, and kids love them!
Ingredients
Units
Scale
- 1/2 cup creamy nut butter (no stir)
- 3 large eggs
- 1/3 cup unsweetened coconut milk or almond milk
- 1 Tablespoon flax meal or chia meal
- 2 teaspoons baking powder
- 25– 30 grams chocolate bone broth protein collagen
- Optional toppings of choice: sliced strawberries, vegan chocolate chips, chopped nuts, bananas, etc.
Instructions
- Preheat oven to 350° Fahrenheit. Line a quarter-size sheet pan with parchment paper or grease with coconut oil. Set aside.
- Next, place nut butter and eggs in a high speed blender (or large mixing bowl if using a hand blender), blend together eggs and nut butter until creamy.Â
- Add the milk, flax, baking powder, and protein, and blend again until smooth. Note – For the fluffiest pancakes, let the batter chill in the fridge (covered) for at least 30 minutes or up to 24 hours.Â
- Pour the batter into the prepared sheet pan. Add desired toppings before baking (sliced strawberries, vegan chocolate chips, chopped nuts, banana, etc).
- Place in oven and bake for 12-15 minutes or until a toothpick can be inserted into the center and comes out clean.Â
- Slice and serve immediately or store in an airtight container in the fridge for up to 3 days.
Notes
Doubling the recipe:
To make a half sheet pan, blend/mix two batches to avoid over mixing. Then fill the half pan to half way in height. Baking times will vary. Check at 12 minutes for doneness.
Nutrition information:
Nutrition as shown is for 2 pancake slices, without toppings.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 284
- Sugar: 1.5 g
- Sodium: 94.2 mg
- Fat: 21.2 g
- Saturated Fat: 2.5 g
- Carbohydrates: 8.6 g
- Fiber: 3.8 g
- Protein: 17.3 g
- Cholesterol: 139.5 mg
