Fluffy protein pancakes with a melty dark chocolate centre — they taste like dessert but count as breakfast. Easy, indulgent and ready in under 20 minutes.
⏱️ Prep: 12 min
🔥 Cook: 10 min
🍽️ Serves: 1
⏰ Total: 22 min
Nutrition (per serving)
|
452
Calories
|
30.6g
Protein
|
42.7g
Carbs
|
16.6g
Fat
|
Ingredients
- 1/2 cup Buttermilk Protein Pancake Mix
- 1/2 cup milk of choice (dairy, almond or oat all work great)
- 2 tbsp Greek yoghurt
- 1 egg
- 2-3 squares of dark chocolate (one per pancake)
Instructions
Step 1: In a bowl, whisk together the Buttermilk Protein Pancake Mix, milk, Greek yoghurt and egg until you get a smooth, thick batter.
Step 2: Pop the batter in the fridge for 10 minutes - this helps it thicken up for extra fluffy pancakes.
Step 3: Heat a non-stick pan over medium-low heat and lightly grease with butter or cooking spray.
Step 4: Pour a small round of batter into the pan, place a square of dark chocolate in the centre, then cover with a little more batter to fully enclose the chocolate.
Step 5: Place a lid on the pan and cook for 2–3 minutes, until bubbles form around the edges and the top starts to look set.
Step 6: Flip carefully and cook for a further 1–2 minutes until golden. Repeat with remaining batter and chocolate squares.
Step 7: Serve immediately so the chocolate is still warm and melty... stack them up and enjoy!
💡 Tips
Pro tip: use a good quality dark chocolate (70%+) for the best melty centre — a Lindt square or similar works perfectly. You can also try white chocolate or Nutella for a different twist.
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