Fluffy, Chocolate-Studded Pancake Hearts!
These chocolate chip protein pancake hearts are the perfect way to start your morning with something sweet, fluffy, and packed with protein. Whether you’re making them for a special occasion or just because, they’re fun, easy, and made with ingredients you probably already have at home.
Why You’ll Love These Chocolate Chip Protein Pancakes
The high-protein batter comes together in minutes and cooks up into the softest, most spongy chocolate chip pancakes ever. I love using heart-shaped cookie cutters to give them a festive touch, but if you’re in a rush, just go for classic rounds—either way, they’ll taste amazing. And don’t hold back on the toppings! A drizzle of syrup, extra chocolate chunks, and a dusting of powdered sugar make these chocolate chip heart pancakes completely irresistible.
They’re simple, fun, and guaranteed to make your morning (or someone else’s) just a little bit sweeter.
Macros Per Serving
456 Cal | 54g Carbs | 13g Fat | 36g Protein
Recipe Card
Chocolate Chip Protein Pancake Hearts
Ingredients
Wet:
- 1 Whole Brown Egg (Vital Farms)
- 85 g Nonfat Greek Yogurt (Siggi’s)
- 30 ml Lactose Free Fat Free Milk (H-E-B)
- 10 ml Sugar Free Syrup (Mrs Butterworths)
- Splash of Vanilla Extract
Dry:
- 30 g All Purpose Flour (King Arthur)
- 16 g Chocolate Protein Powder (Bluebonnet)
- ¼ tsp Baking Powder
- ¼ tsp Cinnamon
- 27 g Fudge Brownie Bar (Gatsby’s)
Toppings:
- 15 ml Sugar Free Syrup
- 1 tsp Powdered Sugar
Instructions
- In a bowl, mix together your wet ingredients until smooth. Then add in the dry (besides the chocolate) and mix. Chop up your chocolate and fold it in.1 Whole Brown Egg, 85 g (0.33 cups) Nonfat Greek Yogurt, 30 ml (2 tbsp) Lactose Free Fat Free Milk, 10 ml (2 tsp) Sugar Free Syrup, Splash of Vanilla Extract, 30 g (0.25 Cups) All Purpose Flour, 16 g (2 tbsp) Chocolate Protein Powder, 1/4 tsp Baking Powder, 1/4 tsp Cinnamon, 27 g (0.33 bar) Fudge Brownie Bar
- Spray olive oil in a pan and add in heart shaped cookie cutters. Spray the insides of those with some oil as well.
- Carefully pour in your batter to each. Since they will be thick, cover with a lid and cook on low to medium heat.
- Once the top forms bubbles, carefully flip. The cookie cutter may release easily but if it doesn’t, carefully jiggle it off.
- Cook until brown on each side. Repeat until all the batter is used.
- Serve with your toppings and enjoy!15 ml (1) Sugar Free Syrup, 1 tsp Powdered Sugar
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
Save this recipe to your Pinterest Board and share it with your family and friends!
DID YOU MAKE THIS RECIPE?
Be sure to tag @tishasveggieeats on Instagram and hashtag #tishasveggieeats!
Leave a Reply