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Chocolate Protein Pancakes

Wake up to the cozy aroma of warm chocolate and cinnamon with these nutritious, protein-packed pancakes that offer indulgent flavor without the guilt.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats gluten-free if needed; old-fashioned oats for texture
  • 1 scoop chocolate protein powder about 30 g; whey or plant-based
  • 2 tbsp unsweetened cocoa powder Dutch-processed for deeper flavor
  • 1 tbsp baking powder keeps them fluffy
  • 1/4 tsp fine sea salt enhances chocolate flavor
Wet Ingredients
  • 1 large ripe banana mashed; about 1/2 cup
  • 2 large eggs or 1/2 cup aquafaba + 1 tbsp oil for vegan swap
  • 1/2 cup milk of choice dairy, almond, or oat for creaminess
  • 1 tsp vanilla extract adds flavor
  • 1 tbsp maple syrup or honey optional; for sweeter pancakes
  • 1 tbsp coconut oil or melted butter plus more for the pan
Optional Add-ins
  • 2 tbsp dark chocolate chips or chopped dark chocolate for melty pockets
  • Fresh berries, sliced banana, or chopped nuts for topping

Method
 

Preheat & Prepare the Base
  1. Preheat a non-stick skillet or griddle over medium heat.
  2. Add a little butter or oil and wipe it around the surface.
  3. In a blender, pulse the rolled oats until they turn into a coarse flour.
  4. In a medium mixing bowl, whisk together the oat flour, protein powder, cocoa powder, baking powder, and salt.
Make the Main Filling
  1. In another bowl, mash the ripe banana until mostly smooth.
  2. Add eggs, milk, vanilla, maple syrup if using, and melted coconut oil or butter. Whisk until glossy.
  3. Pour the wet mixture into the dry and gently fold until combined.
  4. If the batter looks too thick, add a tablespoon of milk at a time until pourable.
  5. Fold in chocolate chips if using.
Cook the Pancakes
  1. Lightly oil the pan and pour about 1/4 cup batter per pancake.
  2. Watch for bubbles forming on top and edges looking set, about 2–3 minutes.
  3. Gently flip and cook the other side for 1–2 minutes.
  4. Keep finished pancakes in a warm oven while you cook the rest.

Notes

Measurements serve about 2 people for brunch — double for a crowd. Use good-quality cocoa and dark chocolate for a deeper flavor. Adjust sweetness after tasting the batter.