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

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

Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 4-in pancakes
Calories 117.4kcal
Author Kendra Benson



  • Combine the milk and vinegar, stir to mix, and set aside. The milk will curdle a bit, this is good. We're making buttermilk.
  • In a medium bowl, combine all dry ingredients, whisk to combine evenly, and set aside.
  • 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.
  • 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.
  • 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.
  • 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.


Serving: 1pancake | Calories: 117.4kcal | Carbohydrates: 12.6g | Protein: 3.2g | Fat: 6.3g | Saturated Fat: 3.3g | Cholesterol: 25.5mg | Sodium: 114mg | Potassium: 48mg | Fiber: 1.2g | Sugar: 2.9g