FlapJacked Pancake Recipe: The Softest Chocolate Chip Cookie Dough Pancakes (on-the-go)

I’ve always been someone who really likes anything soft, doughey and easy on the teeth. If it’s hard and brittle, I won’t eat it: peppermint brittle, pumpkin seed brittle, dry breadsticks, any type of brittle, really. I’ve also learned the hard way to NOT cook with pure whey in protein pancakes. No one likes chalk for breakfast.


Why do I love these pancakes so much? They are probably hands down the softest batch of pancakes I’ve ever made! I don’t know about you, but I tend to be super scared when something is undercooked, especially meat and eggs. However, I made these pancakes in a way where they only taste undercooked, but they’re not! These pancakes are super soft, sweet, high in protein, fiber, and chocolatey goodness. You know you want some!

You can use any protein pancake recipe or mix of your choice, but I used the FlapJacked Protein Buttermilk mix that I reviewed before. It lends a beautiful, soft and yummy texture and versatility in flavor!



  • 1/2 cup FlapJacked Buttermilk mix
  • 1 1/2 tsp Stevia
  • 2 TBSP coconut flour
  • 1 tsp baking powder
  • 1/2 tsp vanilla bean powder or 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1-2 ounces (or more!) of dark chocolate chips
  • A little less than 3/4 cup of water or dairy free milk
  • Opt: coconut shreds, peanut flour, nuts, seeds, fruit, etc.



  1. Mix all dry ingredients in a bowl.
  2. Slowly add in liquid and stir until you reach the desired consistency.
  3. Stir in your dark chocolate until even.
  4. Heat a griddle or nonstick pan on low-medium heat and spray if it is nonstick.
  5. Add 3-4 TBSP batter per pancake and flip accordingly, when the edges solidify.
  6. Serve warm or in a to-go container and heat up the next morning!


Are you a fan of protein pancakes? Team Undercooked or Team Overcooked?

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