Chocolate Hazelnut Protein Pancakes

Nicolette Stramara

by | Updated: December 2nd, 2016

When you were a kid, chocolate chip pancakes after a sleepover were the cat’s meow. You felt like you were getting away with something that would normally be grounds for time-out. Fast-forward a decade or two (or three), and you have a more sophisticated but equally sinful stack. Also making a come-back is your favorite chocolate-hazelnut spread, which helps to make this once-a-week indulgence all that it’s flap-jacked up to be.

Chocolate Pancakes with Ricotta Filling

Makes 1 serving/6 small pancakes


1¼ scoop chocolate protein powder
¼ cup oat flour
¼ cup unsweetened almond milk
1½ Tbsp. chocolate hazelnut butter, melted
2 egg whites

Hazelnut fluff

¼ cup part-skim ricotta cheese
8 drops hazelnut liquid stevia
1 Tbsp. xylitol, or sweetener of choice


Chocolate Hazelnut Butter
Cacao Nibs


  1. Whisk together all pancake ingredients until batter is smooth and well combined. Heat a non-stick skillet on the stovetop over medium heat.
  2. Cook pancakes on the skillet until both sides are golden brown, making 6 even pancakes.
  3. To make the hazelnut fluff, mix all of these ingredients together until well combined. Spread evenly between pancakes and add toppings, if desired.