Chocolate Protein Pancakes {grain-free; dairy-free}

These grain-free, fluffy, chocolate pancakes get an added boost of protein from The Perfect Paleo Powder. They’re the perfect breakfast for any occasion.

Please share:

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.

I created and photographed this recipe while the kids were in school. Naturally, my husband and I ate some, because I’m not going to make chocolate pancakes and not eat them. When we were done, there were 6 leftover, just enough for all the kids to have 2 each. When they got home and I told them there was a special treat for their after-school snack, they took one look at the pancakes and looked at me with the widest eyes and said “Are you serious?!”.

And the fact that they also got the extra chocolate chips and some strawberries was just icing on the cake. I mean syrup on the pancakes.

Chocolate Protein Pancakes {grain-free; dairy-free; nut-free}

Chocolate Protein Pancakes {grain-free; dairy-free}

Yield: 12 (4") pancakes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes


  • 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


  1. Combine the milk and vinegar, stir to mix, and set aside. The milk will curdle a bit, this is good. We're making buttermilk.
  2. In a medium bowl, combine all dry ingredients, whisk to combine evenly, and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Serve warm with fresh strawberries, maple syrup, and chocolate chips (or chocolate ganache if you're feeling chocolatey).


  • 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 pancake
Amount Per Serving: Calories: 120Total Fat: 6gCarbohydrates: 13gFiber: 1gSugar: 3gProtein: 3g

Please share:

  1. Where’s the recipe? Looks like it’s linked to the potato recipe instead…

    I just got back from Brazil, where they use tons of casava flour. I was impressed with many of their baked goods, and figured i’d bring that idea back for those high-carb days.

    Your pics look good!

    1. Thanks for catching that. I had fixed the link once before, I’m not sure why it reverted back.

      Cassava flour is great, so close to wheat flour, I’m basically in love with it

    1. 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.

    1. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

You May Also Like
Slowcooker Minestrone Soup
Read More

Crockpot Paleo Minestrone Soup {with Instant Pot option}

We have enjoyed this soup both with and without the addition of the pork sausage, so it is both Whole30 and vegan friendly. This minestrone soup tastes even better than the endless soup from a certain chain restaurant, and you can make you own endless salad to go along with it.
Blueberries & Cream Gummies {by Our Paleo Life}
Read More

Blueberries & Cream Gummies – Paleo

My kids love these real-fruit, no-sugar gummies and I love that they're getting the benefits from gelatin and real fruit and not the nasty side-effects of corn syrup and artificial colors and flavors.