Pin Fluffy, rich, and secretly nourishing, these protein chocolate cashew pancakes bring chocolatey comfort to busy mornings and hungry afternoons. I wanted a breakfast that made my whole crew happy and kept us full until lunch (these do both with cocoa, real nuts, and a protein boost). Perfect after a workout or on lazy weekends, they strike that sweet spot between decadent and energizing.
I first whipped these up after coming home from a chilly morning run and now my family will not let a weekend go by without them. The blend of chocolate and roasted nuts always hits the spot.
Ingredients
- Whole wheat flour: gives structure and a subtle nutty flavor. Choose fresh flour for the best results
- Unsweetened cocoa powder: brings deep chocolate richness. Use Dutch-process for an extra dark color and taste
- Chocolate protein powder: adds a boost of nutrition and helps make the pancakes tender
- Coconut sugar: offers caramel notes and a natural sweetness. Light brown sugar also works
- Baking powder: creates those fluffy pockets. Make sure yours is fresh for a good rise
- Salt: balances the flavors and keeps things from tasting flat
- Eggs: bind everything and make the pancakes extra fluffy. Large eggs are standard in baking
- Unsweetened almond milk: makes the batter moist without overpowering the chocolate. Any milk works here (allergy friends can use oat or soy)
- Melted coconut oil: ensures a tender crumb and subtle richness. Use a neutral oil if you prefer
- Vanilla extract: enhances the sweetness and warms up the overall flavor
- Roasted cashews: add crunch and a hint of buttery flavor. Buy unsalted, roasted nut pieces or toast your own
- Dark chocolate chips: are optional but make every bite melty and special. Use good quality chips for best results
Instructions
- Combine the Dry Ingredients:
- In a large bowl, whisk together the whole wheat flour, cocoa powder, chocolate protein powder, coconut sugar, baking powder, and salt. Mix very thoroughly so the cocoa powder and protein powder are evenly distributed (this ensures every pancake is evenly flavored and rises well)
- Prepare the Wet Ingredients:
- In a separate bowl, beat the eggs. Add almond milk, melted coconut oil, and vanilla extract. Whisk until the mixture is smooth and the oil is fully blended in with no streaks
- Mix the Batter:
- Pour the wet ingredients into the bowl with the dry ingredients. Gently whisk or stir just until the batter comes together. It is important not to overmix (stop when you still see a few small lumps). Overmixing makes pancakes tough
- Add Cashews and Chocolate Chips:
- Fold in the chopped roasted cashews and dark chocolate chips with a spatula. Make sure they are evenly mixed through the batter so you get crunchy nuts and melty chocolate in every bite
- Heat the Skillet or Griddle:
- Place a nonstick skillet or griddle over medium heat. Allow it to preheat for at least 2 minutes so the first batch cooks evenly. Lightly brush the surface with melted coconut oil to prevent sticking
- Cook the Pancakes:
- For each pancake, pour about one quarter cup of batter onto the hot skillet. Let them cook without moving for two to three minutes until you see bubbles on the surface and the edges look dry and set. Flip carefully with a spatula and cook for another one to two minutes until the center springs back when touched
- Repeat for All Pancakes:
- Continue with the remaining batter. Grease the pan lightly as needed to keep each pancake golden and easy to flip
- Serve:
- Stack the pancakes on plates while they are hot. Top with extra cashews, a sprinkle of chocolate chips, or a drizzle of maple syrup if you like. These are best served warm and fresh from the griddle
Pin Cashews are my star ingredient here (their buttery crunch brings these pancakes to life). My youngest is always first to steal extra roasted nuts for the top and it is now a family tradition to argue about who gets the final bite.
Storage Tips
Place leftover pancakes in an airtight container in the fridge for up to three days. For longer keeping, freeze individually on a tray then transfer to a bag and store for up to two months. Reheat gently in the toaster or microwave to revive their fluffiness
Ingredient Substitutions
No almond milk on hand Just use any milk you like (even water will work in a pinch). If you are out of cashews, swap in walnuts, pecans, or even pumpkin seeds for a nut-free version. Chocolate chips are optional but make these pancakes feel like dessert
Serving Suggestions
Serve these warm with a small pat of butter, extra roasted nuts, and a sprinkle of flaky salt for contrast. They are also delicious with Greek yogurt and fresh sliced bananas. For a special treat, layer two pancakes with peanut butter and berries in between
Cultural Context
Pancakes in America are the ultimate comfort food and every family puts their twist on them. Adding protein powder and nuts brings a wholesome, energizing spin to a classic breakfast (perfect for both weekday fuel and Sunday brunch)
Seasonal Adaptations
Top pancakes with fresh summer berries or slices of ripe peaches for a seasonal burst. Swirl a tablespoon of peanut butter or pumpkin puree into the batter in fall for extra richness. Crushed peppermint or orange zest makes these special for winter mornings
Pin Make a little extra to stash in your freezer for busy mornings (these pancakes are just as delicious reheated). Chocolate, cashews, and a protein boost (now you are set for whatever the day brings).
Recipe FAQ
- → Can I substitute the cashews?
Yes, you can use pecans, walnuts, or seeds like pumpkin seeds for a nut-free option.
- → Are these pancakes suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly. For vegans, replace eggs and choose plant-based protein powder.
- → How do I store leftover pancakes?
Cool pancakes, then store in an airtight container in the fridge up to 3 days. Freeze for longer storage.
- → What can I use instead of almond milk?
Any milk works, such as regular dairy milk, soy, oat, or coconut milk. Adjust thickness if needed.
- → How do I serve these pancakes?
Top with extra cashews, chocolate chips, maple syrup, or fresh fruit such as berries or banana slices.
- → Can I increase the protein content?
Use Greek yogurt thinned with water instead of milk, or add extra protein powder to the dry mix.