A healthy chocolate baked pancake, 10 portions, with 15g protein per slice, and my kids honestly think it’s cake! Winning.
Grab a baking tray, because this is the brekkie that changed my Saturday monring cook-up. This one lives in our fridge from Sunday to Thursday. I pull it out, warm a slice, load it up with yoghurt and berries and a drizzle of maple, and brekkie is sorted in 30 seconds.
I also gobble it up before the gym. I have a small portion with Greek yoghurt and boy, it fuels me. Best bit? It’s basically a chocolate cake in disguise. It’s gooey, almost brownie like and tastes filling. I have tons more mea prep recipes like this one in my Protein Brekkies eBook.
Why you’ll love this chocolate pancake slice
15g of protein per slice — cottage cheese, egg whites AND protein powder doing the work
One bake, a week of brekkies — 10 slices, meal-prep gold
Kids think it’s a brownie — chocolate for breakfast, no arguments
It’s packed with real food – Eggs and cottage cheese to boost the protein
Freezer-friendly — cool, slice, freeze, thaw as you go
Meal preps a dream — throw it in the oven when it’s on
What should I serve with the pancake slice?
A big dollop of vanilla yoghurt
A handful of fresh berries
A drizzle of maple syrup
A smoothie on the side
A spoon of nut butter on top when I’m feeling extra
I often make a double batch of this, just line a large sheet pan with parchment paper. It freezes so well!
Ways to power this brekkie up
If you want to squeeze even more nutrition in, whisk any of these into the batter before baking:
2 tbsp chia or flax seeds(extra fibre and omega-3s)
A handful of berries stirred through (they burst in the bake, dreamy)
2 tbsp cacao nibsfor crunch and antioxidants
A grated zucchini(in a chocolate bake, and no, the kids can’t tell)
Peanut butter on top, extra fats and full-marks for the yum!
Chocolate-plus-hidden-veg brekkie? SO SNEAKY.
Can I swap things out?
Gluten-free – Grab GF puff pastry or skip pastry entirely and serve the mince over mash for a shepherd’s-style stack.
Wine-free – Sub the red wine for an extra ½ cup beef broth plus 1 Tbsp Worcestershire sauce. Non-negotiable depth.
Porcini-free – Sub for 200g finely chopped brown mushrooms. Not identical but still SO GOOD.
Sundried tomato swap – If you don’t have them, add another Tbsp of tomato paste. Close enough.
Different meat – Lamb mince works beautifully. Or a honking big brisket. Allow 8-hours for that. Chicken mince is a bit too delicate for the long cook.
Bigger crew – Doubles beautifully. Make sure your cooker can handle 2kg. Mine can… your mileage may vary.
The slices keep beautifully in an airtight container in the fridge for 3 days, or freeze for up to 3 months. I have at times, popped a slice into my kids’ lunchboxes with a little tub of yoghurt and berries on the side… it feels like a treat and they inhale it. Perfect thermos option if they like it hot too.
If you’re new to weekend meal prep, I’ve put my whole one-hour prep routine into this 1-hour protein meal prep guide. This bake is always in the rotation.
Let me show you how to make a batch…
Pop the oats into your Thermomix first and blend them into a fine flour. This is where the pancake texture comes from.
Then tip in everything else. Milk, egg whites, cottage cheese, protein powder, the works. 20 seconds on Speed 5 and your batter is ready.
Line your tray with baking paper and pour the batter in. Smooth it out to the edges so it bakes nice and evenly.
45 minutes at 180°C and you’re left with this beauty.
Serve warm with a big dollop of yoghurt, fresh berries and a drizzle of maple. My kids inhale it.
Cut into 10 slices, pop them into an airtight container, and brekkie is sorted for the whole week.
Blend the oats. Pop the oats into your Thermomix and blend 1 min / Speed 8 until you have a fine oat flour. (No Thermie? A regular blender or food processor works the same way.)
Add everything else. Tip in the baking powder, milk, egg whites, cottage cheese, flour, protein powder, cocoa powder, and vanilla extract (plus maple syrup if using). Mix 50 sec / Speed 6. (No Thermie? Add it all to your blender or a large mixing bowl and blitz/whisk until smooth and combined.)
Line your tray. A 25cm x 20cm tray lined with baking paper. Pour the batter in and spread it evenly.
Bake. 180°C for 45 minutes, or until a skewer inserted in the centre comes out clean. Start checking at 40 minutes.
Cool and slice. Let it cool slightly in the tray, then cut into 10 slices.
Serve it up. Drizzle with maple, dollop with yoghurt, scatter with berries, smoothie on the side. Brekkie sorted.
Notes
Storage: Airtight container in the fridge for up to 3 days, or freezer for up to 3 months.
Protein powder tip: If yours is sweetened (most are), skip the maple syrup or the bake will taste too sweet.
Reheating: Microwave a slice for 30-40 seconds, or eat cold straight from the fridge… it’s SO YUM either way.
Vanilla version: Skip the cocoa, use vanilla protein powder, add an extra tspn of vanilla extract.
ALL RIGHTS RESERVED · STACEY CLARE - HEALTH COACH Disclaimer - This blog is based on my (Stacey Clare) personal journey which I am sharing for educational and informational purposes only. Any advice or suggestions made in this blog is general in nature and is not intended to replace the specific advice of your nutritionist or healthcare provider. Please consult your own doctor or healthcare provider to determine the best course of treatment for you and/ or your family. "Stacey Clare - Health Coach" is a stand alone brand and business of Stacey Clare. Whilst there are a proliferation of services, products, websites, and publications out there about mothers' well being, health, exercise and diet, "Stacey Clare - Health Coach" is not sponsored by, endorsed by associated with or affiliated in anyway with any of them.
