By Eileen Lorio

I often get asked what I recommend for breakfast to boost protein intake as an alternative to egg dishes or oatmeal (both of which I recommend, see previous blogs here and here), and I always suggest my protein packed chocolate pancakes. Kids love them and moms can be assured that their little ones will get a nutrient packed breakfast that will sustain them all morning without that sugar crash which usually follows a breakfast of cereal or bagels. As with all pancake recipes, you can add or subtract ingredients and don’t forget to ask the kids what they think!


2 cups of your favorite organic pancake mix or flour. Since I like to make gluten and dairy free, I use this mix from Breads From Anna – Non-GMO and allergen free.

2 pasture-raised eggs (or egg substitute)

3 cups of coconut milk or other non-dairy milk. Use whole milk if using dairy.

1 scoop of protein powder. My go-to is Vega chocolate powder as you can also use it in smoothies. The Berry flavor is also excellent.

1 tsp of green super food powder of your choice. I use Vimenergy’s barleygrass but you can use spirulina or wheatgrass. Don’t worry you won’t get green pancakes. Although you can add more for your St. Patrick’s Day pancakes!

2 tsps of raw cacao powder. This gives the pancake more of a chocolate flavor and yet adds tons of micronutrients.

2 tbsps of unrefined coconut oil, melted

1/2 – 1 cup of your favorite berries or chocolate nibs (organic and raw if possible).

1-2 cups of coconut water to vary consistency. Add as needed, do not add all at the beginning.

Method: Mix all the ingredients together and cook in unrefined coconut oil for 5 minutes each side, medium heat. Serve with fruit, organic syrup, honey or specialty chocolate spread. You can make the entire batch to be stored in the fridge for up to 3 days or pop them in the freezer to be heated in the toaster when needed. You can also use the mixture to make muffins (bake for 30 mins) for super nutritious snacks on the go! ENJOY!