German Chocolate Protein Pancakes
MACRO-VERIFIED 28G PROTEIN

GERMAN CHOCOLATE PROTEIN PANCAKES
(MACRO-VERIFIED)

Protein

28G

Calories

350

Prep Time

10M

Bake Time

15M

These decadent and delicious pancakes, inspired by the classic German chocolate cake, are a true treat for both your taste buds and your fitness goals. Packed with approximately 28 grams of high-quality protein per serving, they provide the perfect fuel for post-workout recovery or a satisfying start to your day. The rich, chocolatey batter offers a moist, tender texture with indulgent flavors that melt in your mouth, while the coconut-pecan topping adds a delightful crunch and a sweet, toasted aroma. Made with wholesome ingredients, these pancakes are naturally gluten-free if you use certified GF oats or flour, and vegan options can be easily crafted with plant-based protein powders and dairy-free coconut milk. They’re ideal for meal prep, allowing you to enjoy a flavorful, high-protein breakfast or dessert throughout the week. For best results, cook the pancakes on a medium-low heat to achieve a golden exterior without burning, and gently fold in the ingredients to keep the batter light and fluffy. Whether you’re craving a nutritious indulgence or a satisfying way to boost your macros, these German chocolate protein pancakes are sure to become a favorite in your rotation. All nutrition data is verified using USDA FoodData Central for accuracy.

Free Resource

GET THE PRINTABLE PACK

Includes shopping list (grams), freezer guide, and the substitution matrix PDF.

DOWNLOAD PDF PACK

INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

4 servings per recipe

Serving size

1 pancakes

Amount per serving

Calories

350

% Daily Value*

Total Fat 18g

23%

Total Carbohydrate 28g

10%

Dietary Fiber 7g

25%

Total Sugars 15g

Protein 28g

56%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Verified using USDA FoodData Central

INSTRUCTIONS

1

In a bowl, mix together protein powder, oat flour, cocoa powder, egg, almond milk, and baking powder.

2

Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter per pancake and cook for 2-3 minutes per side.

3

While the pancakes are cooking, combine the pecans, coconut, maple syrup, and coconut milk in a small saucepan. Cook over low heat until warmed through.

4

Top the pancakes with the warm coconut-pecan topping.

TROUBLESHOOTING

My pancakes are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original Substitute Notes
Whey Protein Casein, Plant Blend May need +10ml liquid
Greek Yogurt Cottage Cheese, Skyr Blend smooth first
Egg Whites Flax Egg, Aquafaba For vegan option
Oat Flour Almond Flour, Coconut Flour Coconut: use 1/3 amount

PROTEINPANCAKES STARTER PACK

Get our best protein pancakes recipes in one free download.

Printable Cards
Shopping List (Grams)
DOWNLOAD FREE

WANT MORE RECIPES?

Get our free starter pack with 5 essential protein pancakes recipes.

GET FREE STARTER PACK