Brownie Protein Pancakes

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Brownie Protein Pancakes

  • Total Time: 15 minutes


1 tbsp Ground Flax Seed

3 tbsps Water

1/4 cup Chickpea Flour

1/4 cup Chocolate Protein Powder

1 1/2 tsps Cocoa Powder

1 1/2 tsps Baking Powder

1/2 cup Unsweetened Almond Milk (or water)

2 tbsps Dark Chocolate Chips

3/4 tsp Coconut Oil


1. Combine the ground flax and water in a small bowl. Whisk and set aside to thicken for about 5 minutes.

2. In a medium sized bowl, combine the chickpea flour, protein powder, cocoa powder, and baking powder.

3. Add the almond milk and flax mixture to dry ingredients. Mix well until a smooth batter forms. Fold in the chocolate chips.

4. Heat coconut oil in a nonstick skillet over medium heat. Spoon the batter into the pan in 1/4 cup portions. Cook pancakes for about 3 to 4 minutes per side.

5. Plate the pancakes and enjoy!


Protein Powder
This recipe was developed and tested using a plant-based protein powder. If using another type of protein powder, results may vary.

Save Time
Make the pancake batter in a blender.

Maple syrup, honey, fresh fruit, granola, seeds or nuts.

Store in a sealed container in the fridge up to 3 days. Reheat in the oven, toaster oven or in a skillet.

No Chickpea Flour
Try oat flour instead. Results may vary.

  • Author: suzjeffreys
  • Cook Time: 15 minutes


  • Serving Size: 1
  • Calories: 444
  • Sugar: 17g
  • Sodium: 866mg
  • Fat: 19g
  • Carbohydrates: 37g
  • Fiber: 6g
  • Protein: 29g
  • Cholesterol: 4mg

How can I help?

Schedule your 15 minute discovery call with Coach Suz!