I’ve been contemplating a pancake recipe for quite a while now. We’ve been cheating on paleo with a gluten-free recipe that’s made with rice flour, so it’s still gluten-free, just not strict paleo. I knew that we needed pancakes made with my all-time favorite Otto’s Naturals cassava flour instead, so I got to work.
But, I wanted these pancakes to be extra special, not just your run-of-the-mill pancakes. Our kids love when I put chocolate chips in pancakes. Even more so, they love when I make them with chocolate almond milk (when I run out of plain). And everyone loves chocolate, and chocolate is always extra special.
But I went a step further in added one more powerhouse ingredient: Perfect Paleo Powder. If you’re unfamiliar with it, you can read my review here (and see our breakfast cookie recipe too). So now we’ve got a little extra boost of protein in our pancakes, and they’re chocolate with chocolate chips on top. The kids couldn’t be more excited about that.
Chocolate Protein Pancakes {grain-free; dairy-free}
Ingredients
- 1 cup (120 g) Otto's Cassava Flour, see notes
- 3 scoops (1/2 cup or 53g) Perfect Paleo Powder Protein
- 2 Tbsp Maple or Coconut Sugar
- 2 Tbsp Unsweetened Cocoa Powder
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/8 tsp Sea Salt
- 1 Egg
- 1/4 cup Ghee, melted and cooled
- 1 cup Dairy-Free Milk, we prefer almond or cashew
- 1 Tbsp Apple Cider Vinegar
- More Ghee or Avocado Oil for cooking
Instructions
- Combine the milk and vinegar, stir to mix, and set aside. The milk will curdle a bit, this is good. We're making buttermilk.
- In a medium bowl, combine all dry ingredients, whisk to combine evenly, and set aside.
- Whisk the eggs, then whisk in the melted ghee and buttermilk. Gently stir in the dry ingredients to the milk mixture. Mix and incorporate well. It's okay if there are still some lumps. The batter will be slightly thick.
- Heat a skillet over Medium heat. Add enough ghee/oil to lightly coat the skillet. Using a large cookie scoop (about 1/4 cup capacity), drop batter onto hot skillet. Using the back of the scoop, flatten out a bit to get a 4" circle.
- Cook until bubbles appear and break on the surface and edges are slightly cooked (about 2-3 minutes). Gently flip the pancake and cook an additional 2-3 minutes.
- Serve warm with fresh strawberries, maple syrup, and chocolate chips (or chocolate ganache if you're feeling chocolatey).
Notes
- Weighing cassava flour is the best way to get accurate results, but if you don't have a scale, sift the flour, gently spoon into the measuring cup and level it to get close to accurate.
- To keep pancakes warm in between batches (if they're not flying out of the kitchen as soon as they come off the griddle), heat the oven to 200°F then turn it off. Keep pancakes on a foil-covered pan in the oven until ready to serve.
Nutrition Information
Yield 12 Serving Size 1 pancakeAmount Per Serving Calories 120Total Fat 6gCarbohydrates 13gFiber 1gSugar 3gProtein 3g
Dawn
Saturday 27th of March 2021
Hi Kendra! Where can I find Perfect Paleo Protein Powder? Thank you! Dawn
Kendra Benson
Monday 29th of March 2021
I just went looking for it and can't seem to find it anymore. It looks like there was a rebranding and products were removed. If you do dairy or whey, I highly recommend Iconic Protein Powders. We love those!
Vanessa
Tuesday 6th of August 2019
This is awesome. Is there another flour that we can used if unable to get the Cassava Flour?
ALISON
Sunday 15th of July 2018
How can this have three scoops of protein powder and only 3 g protein per serving? Seems off.
Kendra Benson
Tuesday 17th of July 2018
The protein powder used in this recipe is not 100% protein, it also has fat and carbs in it, so the 53g of weighed powder isn't 53g of pure protein.
Erica A
Tuesday 14th of March 2017
These were SOOO good. Thanks Kendra! I have been missing pancakes so much.
Alexa
Wednesday 11th of January 2017
I love finding healthy recipes! Can't wait to try these!
Alexa