Protein Pancakes with Chocolate & Raspberries

By Luke Hopkins  , , Print

November 17, 2015

We’ve got a few favourite protein pancake toppings – and this is definitely one of them! Perfect for a bit of a special occasion, or if you just want to spoil yourself on a Sunday morning! The raspberries add a delicious tang with the dark chocolate … yum!


Protein Pancakes

2 tbsp Pancake Mix

2 Egg Whites ( or 1 Whole Egg)

2 tbsp Low-Fat Ricotta

Alternatively, use Mashed Banana. Either one helps the pancake to be thicker and fluffier

1 tsp Vanilla Essence


Choc-hazelnut spread

Hazelnuts, roughly chopped

Fresh or Frozen Raspberries

Extra Ricotta

Dark Choc Pieces


1Heat a frying pan on medium heat.

2Combine all pancake ingredients in a medium mixing bowl, whisking well (make sure you get all the lumps!) and leaving for 5 minutes to thicken slightly.

3Turn the heat to low and spray with a light coating of oil. Pour the mixture into even circles – one batch of mixture will make three medium sized pancakes.

4Flip the pancakes when you start to see bubbles appearing and bursting on the pancake.

5Cook until golden brown.

6Spread one pancake with the choc-hazelnut spread, topping with a few raspberries, hazelnut pieces and some ricotta – then adding the next pancake to the stack.

7Do this with all three pancakes, topping with extra raspberries, the dark chocolate pieces and ricotta.



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