Chocolate Zucchini Protein Pancakes (Gluten Free)

These chocolate zucchini pancakes are a delicious way to add more protein and vegetables to your breakfast, AND they’re gluten-free! The pancake batter is made with many high-protein ingredients to start your morning with a protein-packed sweet breakfast.

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Are you a pancake, waffle, or French toast person? If you answered “pancake” then you’ve come to the right place. This high-protein pancake recipe is the perfect way to start your morning with a protein-packed meal.

I first developed this recipe when I was training as a powerlifter and was trying to optimize my protein intake throughout the day, aiming for 30-40g of protein with each meal, for about 4 meals a day. I got sick of eating eggs and Greek yogurt in the morning (although I do *love* a protein-packed breakfast burrito or yogurt bowl), so I wanted to come up with a pancake recipe that allowed me to eat something sweet in the morning without sacrificing my nutrition goals.

This pancake recipe gets its protein from Greek yogurt, egg, coconut flour, and protein powder (make sure you are using a protein powder that you KNOW tastes great on its own. Try to avoid protein powders that are chalky in texture. I personally like MyProtein Whey).

High-Protein Chocolate Zucchini Pancakes (Gluten-Free!)

Why you’ll love this protein pancake recipe

• It’s packed with protein. These pancakes are high in protein because of the Greek yogurt, egg, coconut flour, and protein powder, so it’s a great high-protein meal to start your day!
• It’s got hidden veggies. We love adding zucchini to baked goods for the added moisture and micronutrients!
• No added sugar. It gets its sweetness from the added protein powder. If you’re skipping the protein powder, you can add 1-2 tbsp white or brown sugar.

Ingredients for Chocolate Zucchini Protein Pancakes

Not all ingredients are pictured below, but this recipe has been tested and revamped over the years!

• Zucchini. You’ll grate about 1/2 of a medium zucchini and squeeze out the excess moisture.
• Coconut flour. This acts as a binder for all of the ingredients. If your batter ends up being a bit wet, then you can add more coconut flour (or almond flour).
• Protein powder. The key is to use a protein powder that you KNOW tastes good and you like to drink it on its own. I use MyProtein Impact Whey Protein Powder in Cookes & Cream flavor, but you can use Vanilla or Chocolate flavors, too! I’ve tried this recipe out with a protein powder from a different brand that was kind of chalky and didn’t taste great, and it really ruins the pancake taste.
• Egg. I’ve used just egg whites in this recipe, too, but I prefer a whole egg.
• Cocoa powder. Avoid using the extra dark chocolate cocoa powder.
• Cinnamon. For some additional flavor!
• Vanilla. A must!
• Greek Yogurt: This also adds some moisture and protein to the pancake.
• Salt: A pinch of salt is always needed in any sweet treat to help balance the sweetness.
• Baking powder & soda: To help make the fluffiest pancakes possible.

How to Make Chocolate Zucchini Protein Pancakes

Keep on scrolling to get the full recipe details, including measurements, equipment used, and step-by-step instructions. But here’s a brief overview of the process, with photos!

1. Combine all ingredients in a mixing bowl. Add grated zucchini, coconut flour, egg, Greek yogurt, baking powder and soda, cocoa powder, cinnamon, protein powder, salt, and vanilla to a mixing bowl and mix.
2. Cook the pancakes. Add butter to a cast iron skillet and ladle some of the pancake batter into the pan. Cook for 2-4 minutes until golden brown and crisp around the edges. Flip, and continue cooking until the center is cooked through and pancake is golden brown.
3. Stack ’em and add toppings. Add your favorite pancake toppings. I like a drizzle of almond butter, strawberries, and maple syrup.

Recipe Variations and Substitutions

• Add a banana. You can add a mashed, ripened banana to this batter to make it even thicker and packed with some fruit! A very ripe banana will also help to sweeten the batter.
• Add chocolate chips. Make your pancakes even more chocolate-y by adding some chocolate chips to the batter!
• Change up your flour: If you’re not a fan of coconut flour or don’t have any on hand, you can use gluten-free 1:1 all purpose flour but you’ll need 4 times as much gluten free flour as you do coconut flour (so you’ll need at least half a cup of flour for this recipe).

FAQs

What kind of protein powder should I use in these pancakes?

You should choose a protein powder that you know tastes great on its own. I’ve tried adding protein powder that has a chalky texture and it ruins the taste of the pancakes. I’ve found that MyProtein Impact Whey is my favorite, because it perfectly blends into the batter, doesn’t add a chalky texture, and the Cookies & Cream flavor is so delicious on its own AND in the pancake batter!

Can I make these pancakes without protein powder?

You absolutely can, but protein powder is where the pancake’s sweetness comes from. So, you’ll want to add some sugar (whit or brown sugar is fine) to replace the protein powder.

Can I make these pancakes vegan?

Yes, you can make these pancakes vegan! You will use a flax egg instead of an egg. Instead of adding Greek yogurt, you can add coconut yogurt or just add a splash of plant-based milk. Make sure you use a vegan protein powder, too!

Equipment

• Mixing bowl
• Cast iron skillet
• Spatula

Chocolate Zucchini Pancakes (Gluten Free)

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• Author: NICOLE.DIMASCIO
• Prep Time: 5
• Cook Time: 20
• Total Time: 25 minutes
• Yield: 2 1x
• Category: Breakfast
• Cuisine: American
• Diet: Gluten Free

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Description

These chocolate zucchini pancakes are high in protein and gluten free! A delicious way to add some vegetables to your morning breakfast.

Equipment

• Mixing bowl
• Cast iron skillet
• Spatula

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Ingredients

Scale 1x2x3x

For the pancakes:

• 1/3 cup shredded zucchini (about 1/2 medium zucchini)
• 3 tbsp Greek yogurt
• 1 egg
• 1 scoop protein powder (I use MyProtein – chocolate, vanilla, or cookies & cream recommended)
• 1 tsp cocoa powder
• 1/4 tsp cinnamon
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp vanilla extract
• Pinch of salt
• 2–3 tbsp coconut flour
• 1–2 tbsp butter or coconut oil

Toppings:

• Nut butter
• Fresh strawberries
• Maple syrup
• Granola

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Instructions

1. Shred the zucchini. Using a box grater or food processor, shred the zucchini. Put the shredded zucchini in a cheese cloth or kitchen towel and squeeze out excess moisture. Measure 1/3 cup and add to a mixing bowl.
2. Make the pancake batter. Mix together shredded zucchini, Greek yogurt, egg, protein powder, cocoa powder, cinnamon, baking powder, baking soda, vanilla, and salt. Add in 2 tbsp of coconut flour and mix. If your mix looks too wet, add up to 1-2 more tablespoons of coconut flour.
3. Cook the pancakes. Add a small amount of coconut oil or butter to a cast iron skillet or griddle over medium heat and ladle in some of the batter. Cook for 2-3 minutes, or until the bottom has browned, then flip and continue cooking until the center of the pancake is cooked through and both sides are browned. Remove the pancake from the skillet, add more butter or oil as needed, and repeat until all of the batter is used.
4. Serve and add toppings. Top your pancake stack with your favorite nut butter, fresh strawberries, and some maple syrup. Enjoy!

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Nutrition

• Serving Size: 1 stack
• Calories: 213
• Sugar: 3 g
• Sodium: 1425.8 mg
• Fat: 11.5 g
• Carbohydrates: 12.1 g
• Protein: 15.6 g
• Cholesterol: 98.2 mg