Go Back

Chocolate Protein Pancakes

Indulge in these fluffy and chocolaty protein pancakes that provide a delightful breakfast experience without compromising on health.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats (or oat flour) Pulse rolled oats in a blender if using.
  • 1 scoop chocolate protein powder Whey or plant-based; approximate weight is 30 g.
  • 2 tbsp unsweetened cocoa powder For extra chocolatey depth.
  • 1 tsp baking powder For lift.
  • 1/4 tsp salt Balances the sweetness.
Wet Ingredients
  • 1 large egg Or use a flax egg for vegan: 1 tbsp flaxseed + 3 tbsp water.
  • 1 cup milk Dairy or any plant milk, such as almond or oat milk.
  • 1 ripe banana, mashed Adds moisture and natural sweetness; optional but recommended.
  • 1 tbsp maple syrup or honey Optional; adjust to taste.
  • 1 tsp vanilla extract Small but magic.
For Cooking
  • 1–2 tbsp coconut oil or butter For the skillet (or use nonstick spray).
Optional Mix-ins
  • 2 tbsp dark chocolate chips For extra richness.
  • 1 tbsp chopped nuts Optional.
  • 1 tbsp peanut butter For extra richness; optional.

Method
 

Preparation
  1. Preheat a nonstick skillet or griddle over medium heat until a drop of water skitters and evaporates.
  2. If using rolled oats, pulse them in a blender for 20–30 seconds until they resemble coarse flour for oat flour.
  3. In a large mixing bowl, whisk together the oat flour, chocolate protein powder, cocoa powder, baking powder, and salt until uniform.
Batter Preparation
  1. In a separate bowl, mash the ripe banana thoroughly with a fork.
  2. Add the egg (or flax egg), milk, maple syrup, and vanilla to the mashed banana, and whisk until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently until you have a thick but pourable batter.
  4. Fold in optional mix-ins, taste for sweetness, and adjust if necessary.
Cooking
  1. Lightly grease the skillet with coconut oil or butter. Use a 1/4 cup measure to pour batter onto the skillet.
  2. Cook for 2–3 minutes on the first side, looking for bubbles and dry edges, then flip and cook the second side for 1–2 minutes until set.
  3. Keep the cooked pancakes warm on a plate in a low oven while finishing the batch.

Notes

Don’t worry if your first pancake is a test pancake. Resting the batter for 3–5 minutes helps hydrate the oats and smooth the batter.