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Side shot of the pancakes with yoghurt and raspberries on top.

Chocolate Protein Pancakes

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American


Easy flourless chocolate protein pancakes made with cottage cheese, oats and banana for a delicious healthy homemade pancake recipe! Each serving has 18 grams of protein.


  • 1 cup (250g) cottage cheese
  • 3 large eggs
  • 2 medium ripe bananas
  • 1 teaspoon vanilla exact
  • 1 1/2 cups (150g) rolled oats 
  • 1/4 cup dark cocoa powder
  • 2 teaspoons baking powder 
  • Pinch of salt
  • Coconut oil, to cook


  1. Place the cottage cheese, eggs, bananas, vanilla, oats, cocoa powder, baking powder and salt in a high speed blender. Blend or pulse for 30-45 seconds until smooth.
  2. Lightly grease a large skillet and set over medium heat.
  3. When the skillet is hot, Pour 1/4 cup of the pancake batter, taking care not to crowd the pan. Cook for about 2-3 minutes until bubbles form in the batter, then flip and cook the other side for a couple of minutes. Repeat until all batter is used up. Yields 12 pancakes
  4. Serve immediately topped with yoghurt, maple syrup and fresh berries.


  • Storage: Store leftover pancakes in an airtight food storage bag or container in the refrigerator for up to 3 days.
  • To freeze: Simply allow the cakes to cool and then place individual servings of pancakes in plastic wrap and freezer bags. Store for up to 3 months. You can reheat them in the oven, over the stove or microwave.
  • To make sweeter: Add 2 tablespoons of maple syrup, honey, coconut sugar or liquid stevia to the pancake batter.

Keywords: Protein pancakes, cottage cheese, chocolate pancakes, flourless, gluten free