Save These chocolate hazelnut protein pancakes have quickly become my go-to breakfast when I want something satisfying yet wholesome. They are fluffy and rich in chocolate flavor, with plenty of protein and the perfect crunch from roasted hazelnuts—great for keeping energy up all morning or recharging after a workout.
I first whipped up these pancakes before a family hike. Now we make a big batch every weekend, and they disappear in minutes—especially once I started experimenting with different toppings.
Ingredients
- Oat flour: contributes hearty texture and slow-release energy. Choose finely ground oats for the best consistency
- Unsweetened cocoa powder: delivers deep chocolate flavor without extra sugar. Pick a high quality Dutch-process cocoa for a smoother taste
- Chocolate protein powder: helps these pancakes fuel your morning or recovery. Go for a clean ingredient list
- Coconut sugar or brown sugar: brings a hint of caramel sweetness. Opt for unrefined coconut sugar for extra minerals
- Baking powder: ensures every bite is fluffy and light. Use fresh for best rise
- Salt: sharpens flavors and balances the sweetness. Sea salt flakes make a nice finishing touch
- Eggs: hold everything together and create a tender, moist crumb. Fresh, local eggs make a difference
- Unsweetened almond milk: lightens the batter. Any milk will work—try oat milk for extra creaminess
- Vanilla extract: adds warmth and complexity. Use pure vanilla, not artificial
- Chopped toasted hazelnuts: give crunch and a nutty twist. Toast them lightly and rub off skins for a better bite
- Dark chocolate chips: bring extra richness. Choose good quality chips that melt smoothly
- Greek yogurt, fresh berries, or maple syrup for topping: round out the stack. Each one offers something special, so mix and match based on your mood
Instructions
- Prepare the Dry Mix:
- Combine oat flour, cocoa powder, protein powder, coconut sugar, baking powder, and salt in a large bowl. Whisk for a full minute until everything is evenly blended and aerated so the pancakes bake up light
- Blend the Wet Ingredients:
- Crack eggs into a medium bowl and beat until yolks and whites are fully incorporated. Add almond milk and vanilla extract. Stir vigorously to combine and break up the eggs completely
- Make the Batter:
- Pour the wet ingredients over the dry mixture. Stir with a spatula just until no dry streaks remain. Try not to overmix since that can make the pancakes dense
- Add Mix-Ins:
- Gently fold in half of the chopped hazelnuts and the chocolate chips. Reserve the rest of the hazelnuts for topping later
- Preheat the Pan:
- Set a non-stick skillet or griddle over medium heat. Add a small amount of oil or butter and spread to coat the surface. Wait for a tiny drop of batter to sizzle before starting
- Cook the Pancakes:
- Scoop out about one quarter cup of batter per pancake onto the hot skillet. Allow space between each one for easier flipping. Cook until you see bubbles across the surface and the edges look set—usually two to three minutes
- Flip to Finish:
- Carefully flip each pancake and continue cooking another one to two minutes until no wet spots remain in the center. Lower the heat if they brown too quickly
- Serve and Top:
- Transfer pancakes to a plate. Pile high, sprinkle with the reserved hazelnuts, and add Greek yogurt, berries, or maple syrup as you like
Save My favorite part of this recipe is the toasted hazelnuts. Their aroma fills the kitchen and makes the pancakes feel like a true treat. My family always fights over the last spoonful of crunchy nuts—sometimes I have to sneak a little extra just for myself.
Storage Tips
Let pancakes cool completely before storing. Stack with parchment squares between them in an airtight container. They keep well in the fridge for up to four days or in the freezer for two months. To reheat, warm in a toaster or microwave for best texture.
Ingredient Substitutions
Use almond or walnut pieces if hazelnuts are not available. Swap in vanilla or unflavored protein powder with a tablespoon of extra cocoa if needed. Oat flour can be made by blending rolled oats. Maple syrup, honey, or agave all work for drizzling on top.
Serving Suggestions
Layer pancakes with slices of banana or strawberries. Drizzle with extra melted dark chocolate for dessert vibes. Serve with nut butter for even more protein. Fresh berries and a dollop of Greek yogurt brighten the plate and add tang.
Save A fresh, warm stack of these pancakes always brings everyone to the table—whether for a quick weekday breakfast or a leisurely weekend brunch.
Recipe FAQs
- → How do I achieve extra fluffy pancakes?
Avoid overmixing your batter and allow it to rest for a couple of minutes before cooking. Using fresh baking powder also helps for optimal fluffiness.
- → Can I substitute the hazelnuts?
Yes, you can use almonds or walnuts instead for a different nutty flavor and crunch in your pancakes.
- → Is this dish suitable for a dairy-free diet?
Absolutely. Choose plant-based protein powder and non-dairy yogurt as toppings to make it completely dairy-free.
- → What is the best way to serve these pancakes?
Serve warm, topped with the remaining chopped hazelnuts, Greek yogurt, fresh berries, or a drizzle of maple syrup.
- → Can I make these pancakes ahead of time?
Yes, cook them in advance and store in an airtight container. Reheat gently in a pan or microwave before serving.
- → Which protein powder is recommended?
Use your preferred chocolate protein powder. Both whey and plant-based options work well for this dish.