Dark Chocolate Cranberry Protein Pancakes

Test Kitchen Pancakes
Photo by Anne Danahy, MS, RDN

These pancakes will delight your taste buds, fill your belly and fuel you all morning long! This recipe, developed by Stone Soup blogger Anne Danahy, MS, RDN, is packed with protein and lots of low-glycemic ingredients. Make a double batch and keep some in the freezer for an easy, grab-and-go breakfast or snack.

Follow this Test Kitchen recipe as is, or make it your own by swapping ingredients or adding new flavors! Submit your feedback by January 4, 2019, for a chance to win a sweet prize!

Yield: 2 servings
Total time: 12 minutes


  • ½ cup old-fashioned oats
  • ½ teaspoon baking powder
  • 1 scoop chocolate protein powder
  • 2 teaspoons unsweetened cocoa powder
  • ¼ cup milk (any kind)
  • ½ cup frozen cranberries, slightly thawed
  • 1 teaspoon orange zest (or ¼ teaspoon orange extract)
  • 1 tablespoon maple syrup (or sweetener of choice)


  1. Combine all ingredients in a blender and blend for about 20 seconds or until smooth.
  2. Heat a nonstick pan over medium-high heat. Test the heat by placing a few drops of water on the pan; if it sizzles, the pan is ready.
  3. Pour enough batter in the pan to make a 5-inch pancake. Let it cook until batter bubbles, then flip the pancake.
  4. Cook the second side about 20 seconds, then remove from heat. Repeat with remaining batter (makes about 6 pancakes).
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Food & Nutrition Magazine publishes articles on food and diet trends, highlights of nutrition research and resources, updates on public health issues and policy initiatives related to nutrition, and explorations of the cultural and social factors that shape Americans’ diets and health.