Chocolate Protein Pancakes Recipe
Delicious and protein-packed chocolate pancakes made with chocolate protein powder, oat flour, and mashed banana. These fluffy pancakes are perfect for a nutritious breakfast or post-workout meal, offering a great balance of protein and carbs with optional healthy mix-ins for extra flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 medium pancakes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 1 scoop chocolate protein powder (whey or plant-based)
- 0.25 cup oat flour or ground rolled oats
- 0.5 banana, mashed (or 0.25 cup pumpkin puree)
- 1 large egg
- 0.25 tsp baking powder
- splash unsweetened almond milk (to thin batter)
Optional Mix-ins
- cocoa powder
- oats
- chia seeds
- ground flaxseed
- melted chocolate
- vanilla extract
- cinnamon
Instructions
- Combine Dry Ingredients: In a mixing bowl, combine the chocolate protein powder, oat flour, baking powder, and any dry flavorings like cocoa powder or cinnamon. Stir thoroughly to mix all dry components evenly.
- Prepare Wet Ingredients: In a separate bowl, mash the banana well. Then whisk in the egg and a splash of unsweetened almond milk until the mixture is smooth and consistent.
- Mix Batter: Pour the wet ingredients into the dry mixture. Stir gently until just combined, taking care not to overmix to keep pancakes fluffy. If using optional mix-ins like chocolate chips or chia seeds, fold them in now.
- Heat Pan: Heat a lightly greased non-stick or cast iron skillet over medium heat to ensure even cooking without sticking.
- Cook Pancakes: Scoop about 1/4 cup of batter per pancake onto the hot skillet. Cook for 2–3 minutes until bubbles form on the surface and edges begin to set. Flip the pancakes once and cook for another 1–2 minutes until fully cooked through. Monitor closely as chocolate pancakes brown faster.
- Serve: Serve the pancakes warm with your choice of toppings such as fresh berries, almond butter, or a drizzle of maple syrup. Leftovers can be frozen for convenient meal prep.
Notes
- Use ripe bananas for natural sweetness and moisture.
- Adjust almond milk quantity to achieve the desired batter consistency.
- For a vegan option, substitute the egg with a flax egg or mashed avocado.
- Choose plant-based protein powder to keep the recipe vegan-friendly.
- Cook pancakes on medium heat to avoid burning while ensuring they cook through.
- Freeze cooked pancakes individually with parchment paper to prevent sticking.
Find it online: https://mealsbykate.com/chocolate-protein-pancakes-recipe/
