Valentine’s Day Pancakes

Chocolate Protein Pancakes with Raspberry Sauce


















Show someone you care for both their heart and their tastebuds with these chocolate protein pancakes covered in raspberry sauce!

Pancakes are quite possibly the greatest way to start your day.

I’ve been crushing on protein pancakes for the past 5 years and have made them in tons of flavors ~ blueberry, pumpkin, funfetti, cinnamon roll, berries & cream, bananas foster, bacon, and carrot cake. I pretty much eat them every morning.

Obviously, it was time to make some to celebrate Valentine’s Day!

Chocolate Protein Pancakes - 4

I love that these protein pancakes don’t require strange ingredients. No need to buy protein powder; you’ll get tons of protein from the eggs and the cottage cheese.

Before you think I’m crazy, I want you to know that these pancakes are incredible. Every single person that makes and/or tries them falls in love.

No one ever accuses me of making their pancakes taste like miserable diet food, and they always feel excited when I tell them about the nourishing benefits these pancakes have to offer (whole grain, filling, high in protein, very satisfying, and completely delicious)!

Truth be told, I am a terrible pancake-maker. I cannot for the life of me figure out how to make a batch of pancakes pretty. The first 3 pancakes are either overcooked or look weird. Then you have a few oddly shaped ones or ones that are out of proportion to the size of the others. And finally I get it right on the last two.

The best way to remedy that (other than just making oven baked pancakes which is the greatest thing to happen to mornings since sliced bread) is to create a sauce.

Chocolate Protein Pancakes with Raspberry Sauce

Since it’s Valentine’s Day around the corner, I decided a red raspberry sauce would be the perfect pair with these tasty chocolate pancakes.

This sauce is a breeze to make. You toss raspberries, honey, and lemon juice in a large microwave safe bowl and microwave for 4 minutes. Just a note: this bubbles up, so get your biggest microwave bowl (I recommend one bigger than 4 cups). Make the sauce first because you want it to sit for a little while so it can thicken.

Chocolate Protein Pancakes with Raspberry Sauce

The recipe makes a batch enough to serve 4 – about 8 pancakes + 1/2 cup sauce total. That means everyone gets 2 pancakes and 2 tablespoons of sauce which I found to be more than enough (it’s pretty sweet! Use less honey if you don’t want it to be too sweet).

These pancakes freeze well and are easy to reheat in the microwave or in a skillet. I love making a big batch and reheating in the morning for a quick, satisfying, and filling breakfast. When I say filling, I mean filling. These things keep me full for hours!

So share these with a friend, significant other, or anyone you love! Or just make a batch for yourself and enjoy! These chocolate protein pancakes covered in raspberry sauce are special enough for a holiday morning but nutritious enough for a normal day ♥

Chocolate Protein Pancakes with Raspberry Sauce

Yield: 8 pancakes and 1/2 cup sauce

Serving Size: 2 pancakes + 2 TBSP sauce

Chocolate Protein Pancakes with Raspberry Sauce

Show someone you care for both their heart and their tastebuds with these chocolate protein pancakes covered in raspberry sauce


    For the sauce:
  • 1 cup raspberries (fresh or frozen)
  • 1/4 cup honey
  • 1 TBSP lemon juice
  • 1/2 tsp vanilla extract
  • pinch of salt
  • For the pancakes:
  • 1 cup oats
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 3 TBSP cocoa powder
  • 1 cup cottage cheese
  • 4 eggs
  • 2 TBSP maple syrup


    For the sauce:
  1. Add all the ingredients to a large microwave safe bowl. Microwave for 2 minutes on high. Stir well and microwave another 2 minutes. Stir and set aside to thicken.
  2. For the pancakes:
  3. Add oats, baking powder, salt, and cocoa powder to a food processor or blender. Process for about 30 seconds.
  4. Add cottage cheese, eggs, and maple syrup to the food processor and process until incorporated. Stir and process another 30 seconds to make sure everything is completely combined. Let sit for a few minutes while you preheat a skillet or griddle over medium heat.
  5. Transfer about 1/4 cup pancake batter to preheated skillet and cook for about 2-3 minutes, until bubbles form and it easily releases from skillet. Flip and cook another 2-3 minutes until done. Repeat with remaining batter.
  6. Enjoy pancakes topped with raspberry sauce and butter, if desired


*Use old fashioned or quick oats. Do not use instant oats or steel cut oats. *One cup of raspberries is about 1/2 of a 6 oz. container *You can use maple syrup or honey, depending on personal preference in the pancakes and the sauce. I prefer maple syrup in the pancakes and honey in the sauce, but it's up to you to decide.

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Meme Inge is a registered dietitian/nutritionist living in New Orleans, LA - notably referred as The Big Easy. Growing up surrounded by a family of cooks, Meme has always been a lover of food - both healthy and not so healthy. She started the blog Living Well Kitchen as an outlet for sharing her kitchen creations and nutrition knowledge with others. Living Well Kitchen is busting with recipes, practical nutrition advice, local restaurant reviews, fitness fun, and any other ramblings she may have. Join her as she waxes poetic about fruits & veggies and tries to make southern staples just a little bit healthier.

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