Low Carb Protein Pancakes – Peanut Butter Chocolate Chip [Recipe]

A peanut butter chocolate protein packed breakfast!
Course Breakfast, Brunch, Dessert, Main Course
Cuisine American
Special Diet Gluten-Free, Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 pancakes
Calories 108kcal
Author Tasha Metcalf



  • Heat a non-stick griddle or skillet over medium heat.
  • Mix protein powder, ricotta, and eggs until ingredients appear evenly distributed.
  • Add in Lily's chocolate chips and mix throughout the batter.
  • For each pancake, scoop 1/4 cup batter onto the heated griddle/skillet surface.
  • Allow each pancake to cook until bubbles begin to form in the batter surface before flipping.
  • Flip each pancake and cook for an additional 30-60 seconds.
  • Remove from heat and serve as-is or with toppings of choice.
  • If storing for later, be sure to seal in an air tight container.


Lily's chocolate chips have 6g sugar alcohols from erythritol that can be subtracted from total carb count, making the recipe 2g net carbs per serving.


Calories: 108kcal | Carbohydrates: 4g | Protein: 12g | Fat: 5g | Cholesterol: 109mg | Sodium: 41mg | Potassium: 40mg | Fiber: 1g | Vitamin A: 160IU | Calcium: 16mg | Iron: 0.5mg