Chocolate Protein Crepes: the low-carb recipe for a protein-packed breakfast treat

Total time: 20 Min
Difficulty: Low
Serves: 4 people
By Cookist

Want a tasty breakfast that is healthy, low-carb, and gluten-free? Then you have to make these Chocolate Protein Crepes! We all know breakfast is the most important meal of the day, so why not make it as healthy as you can. This high-protein crepe recipe will become your new favorite—it’s quick and easy to make and makes the perfect meal for breakfast, as a dessert, or even post-workout treat.

Unlike many other recipes, you don’t need any protein powder. Instead, you simply need oat flour, egg whites, soy milk, and cocoa powder for the pancake batter. Fill the pancakes with yogurt and drizzle with melted dark chocolate. You’ll fall in love with these tasty (and healthy!) recipes!

Chocolate Protein Crepe Ingredients

Flour – to keep the recipe gluten-free, use oat flour.

Eggs – egg whites are used as they are lower in fat.

Milk – you can also use almond milk or cow’s milk.

Cocoa powder – use natural, unsweetened cocoa powder.

How To Make Chocolate Protein Crepes

To make the pancake batter, whisk the batter ingredients until smooth. Cook the pancakes. Grease a large frying pan and drop a few tablespoons of batter onto the center of the pan.

Tilt and swirl the pan to spread the batter in a thin, even layer over the bottom of the pan. Cook for a few minutes, then flip it as soon as the bottom is set. Cook on the other side until set. Continue until the batter is finished.

Fill the cooked pancakes with the yogurt filling and fold over. Drizzle with chocolate and sprinkle with coconut.

Chocolate Protein Crepe Toppings

There are many other healthy toppings you can add to the protein crepes:

Fruits: sliced strawberries, bananas, blackberries, dried cranberries.

Nuts and seeds: yogurt, toasted nuts (almonds, pecans, almonds), granola, shredded carrot.

Sauces and spreads: whipped cream, cream cheese, Nutella, fruit preserves, apple butter, nut butter.


For a healthy vegan pancake batter, whisk together 1 cup oat flour, 2 tablespoons sugar, 1 tbsp baking powder, ½ tsp salt, 1 cup almond milk, 1 tablespoon apple cider vinegar, and 1 tsp vanilla extract. Use vegan yogurt for the filling.

Don’t make the pan too hot, instead cook over medium heat. If the pan is too hot, the pancakes will burn before they’ve completely cooked through.

Use a pastry brush to coat the pan with a thin layer of oil. You don’t want it to be too greasy.

Keep the pancakes warm while you are cooking the rest by covering them with foil.

How To Store Chocolate Protein Crepes

Store the pancakes in an airtight container in the fridge for up to 4 days.

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for the batter
oat flour
50 g (1/3 cup)
Egg whites
80 g
soy milk
70 ml (1/3 cup)
Cocoa powder
5 g (1 tsp)
for the filling
Greek Yogurt
Dark Chocolate
coconut grains


In a bowl combine all batter ingredients and stir until smooth.

Heat a lightly greased frying pan over medium heat. Pour 3-4 tbsp of batter into the center of the pan. Tilt and swirl the pan to spread the batter in a thin, even layer over the bottom of the pan. Cook for 1-2 minutes, then flip as soon as the bottom is set. Cook on the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter.

Spread a few spoonfuls of yogurt on half of the crepe. Fold the crepe in half, covering the filling, then fold in half again to obtain a triangle. Continue with the remaining crapes.

Place 6 crepes on top of one another on a serving plate, and decorate with melted dark chocolate and coconut grains.

Serve and enjoy!


Make sure that the oat flour you use is labeled as gluten-free, as it may sometimes be contaminated with gluten during processing.

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