Chocolate Protein Pancakes Recipe
These Chocolate Protein Powder Pancakes are a quick, nutritious breakfast option combining the rich flavor of chocolate with the protein power of whey or plant-based powder. Made with oat flour and banana for natural sweetness and moisture, they’re fluffy, satisfying, and perfect for a healthy start or post-workout meal.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: Approximately 4 pancakes (serves 2)
- Category: Breakfast
- Method: Stovetop
- 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, whisk together the chocolate protein powder, oat flour, baking powder, and any dry optional flavorings such as cocoa powder or cinnamon to ensure even distribution.
- Prepare wet ingredients: In a separate bowl, mash the banana thoroughly. Add the large egg and a splash of unsweetened almond milk, then whisk until the mixture is smooth and well combined.
- Mix wet and dry ingredients: Pour the wet banana mixture into the dry ingredients. Stir gently just until combined, taking care not to overmix to keep the pancakes tender. If using optional mix-ins like chia seeds or melted chocolate, fold them in carefully now.
- Heat the skillet: Lightly grease a non-stick or cast iron skillet and preheat it over medium heat. This helps ensure even cooking and prevents sticking.
- Cook the pancakes: Scoop about 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook another 1 to 2 minutes on the other side until cooked through. Keep an eye on them as chocolate pancakes brown quickly.
- Serve and store: Serve the pancakes warm topped with fresh berries, almond butter, or a drizzle of maple syrup. Any leftovers can be frozen for convenient meal prep options.
Notes
- Use ripe banana for natural sweetness and moisture; pumpkin puree is a great alternative for a twist.
- Adjust almond milk quantity to achieve batter consistency similar to traditional pancake batter.
- Choose your protein powder depending on dietary needs: whey for dairy-based, plant-based for vegan options.
- Monitor cooking closely as chocolate pancakes tend to brown faster than regular pancakes.
- Freeze extra pancakes between parchment paper to prevent sticking.
Find it online: https://mealoria.com/chocolate-protein-pancakes-recipe/
