High Protein Cacao Pancakes

These pancakes are a favorite weekday treat or power breakfast before a long run. This recipe adds a slight taste of raw cacao and honey to cut the flavor of the protein powder. The result is a light, chocolate pancake packed with protein to jump-start your day! Apple sauce replaces the oil and banana creates a delightfully light texture. These are so delicious we eat them with just a tiny dab of non-dairy butter.

Double the batch and leave a few in the fridge to reheat in the toaster for the next day.

High Protein Cacao Pancakes


  • 1 Cup Arrowhead Mills Gluten-Free Pancake and Waffle Mix
  • 1 Scoop Chocolate Protein Powder (we prefer Vega or Shakeology or sub your favorite brand)
  • 1 Heaping Tablespoon Organic Raw Cacao Powder (Navitas Brand)
  • 1 Tablespoon Apple Sauce, Unsweetened
  • 1 Large Egg (You can also use egg substitute, flax seed/water mix or remove egg entirely)
  • 1 Ripe Banana, Mashed with Fork
  • ½ Tablespoon Honey
  • ¼ Cup plus 1 Tablespoon Almond Milk (Pacific Natural Foods Brand or other milk)


  1. Preheat pan or griddle to medium heat.
  2. In medium bowl combine dry ingredients.
  3. In large bowl mash ripe banana with a fork. Add apple sauce, honey, almond milk and egg. Mix lightly. Add dry ingredient to wet slowly. Mix thoroughly.
  4. Pour batter onto hot pan or griddle. You can add a small amount of oil or butter – sparingly – if you need to prevent sticking to pan. Watch for bubbles and stiff sides of pancakes to prevent over-cooking.
  5. So Delicious! ENJOY!

Nutrition Info: (Serving Size approx. Three 3-inch Pancakes) Calories 127, Fat 1.5g, Sat Fat 0.6g, Sodium 136.5mg, Carbs 18g, Fiber 1g, Sugars 6g, Protein 9.5g

High Protein Cacao Pancakes
High Protein Cacao Pancakes