Start your day with these fluffy chocolate protein pancakes that are both delicious and nutritious!
Made with oats, ripe bananas, and protein powder, they’re packed with fiber, plant-based protein, and healthy fats while remaining low in added sugars.
Quick to prepare and perfect for meal prep, these pancakes are a wholesome, satisfying breakfast that fuels your mornings with energy.
Chocolate Protein Pancakes
Equipment
- High-speed blender (1)
- Nonstick skillet or griddle (1)
- Measuring Cups (1 set)
- Measuring spoons (1 set)
- Spatula (1)
Ingredients
- 4 large eggs
- 2 ripe bananas
- ¾ cup rolled oats
- 3 tablespoons chocolate protein powder
- 3 tablespoons cocoa powder
- 1 teaspoon ground cinnamon
- Non-stick cooking spray for cooking
Instructions
- Prepare Your Ingredients: Begin by gathering all your ingredients on a clean countertop. Peel the bananas and break them into smaller chunks for easier blending. Crack the eggs into a small bowl to check for freshness and remove any shells. Measure out the oats, chocolate protein powder, cocoa powder, and cinnamon carefully, using accurate measuring cups and spoons. Having everything ready will make the cooking process smooth and stress-free.
- Blend the Base Mixture: Place the peeled bananas, eggs, and rolled oats into a high-speed blender. Secure the lid tightly. Blend on a low setting for 15 to 30 seconds until the oats are finely ground and the bananas form a smooth, creamy mixture. Pause and scrape down the sides if necessary to ensure everything is fully incorporated. This step forms the thick, fluffy base for your pancakes.
- Incorporate the Flavor and Protein: Add the chocolate protein powder, cocoa powder, and ground cinnamon directly into the blended banana and oat mixture. Blend again on low speed for 30 to 45 seconds, or until the batter becomes smooth, homogenous, and slightly glossy. The cocoa powder will deepen the chocolate flavor, while the protein powder ensures each pancake is packed with nutrition.
- Preheat Your Skillet or Griddle: Place a nonstick skillet or griddle over medium heat and allow it to warm up for about 2 to 3 minutes. Spray the cooking surface lightly with non-stick cooking spray to prevent sticking. The skillet should be hot enough that a drop of water sizzles upon contact, but not so hot that it burns the pancakes before they cook through.
- Portion the Pancakes: Using a ⅓-cup measuring cup, scoop the batter and gently pour it onto the preheated skillet. Each portion will form a round, thick pancake. Space them slightly apart to allow easy flipping later. The batter should spread slightly but remain thick and fluffy.
- Cook the First Side: Allow the pancakes to cook undisturbed for about 4 to 5 minutes, or until small bubbles start forming across the surface and the edges appear set. This is a key sign that the bottom has cooked properly and the pancakes are ready to flip. Avoid pressing or moving them too early to preserve their fluffiness.
- Flip and Finish Cooking: Using a spatula, carefully flip each pancake to cook the second side. Cook for an additional 2 minutes or until the pancake is fully cooked through and slightly firm to the touch. Adjust the heat if the pancakes are browning too quickly. Repeat the process with any remaining batter.
- Plate and Serve: Transfer the cooked pancakes to a plate and serve immediately. Top them with fresh banana slices, a drizzle of chocolate syrup, or any toppings of your choice such as nut butter, berries, or yogurt. These pancakes are best enjoyed warm for maximum flavor and texture.
- Storing Leftovers: If you have extra pancakes, allow them to cool completely. Place them in an airtight container and store in the refrigerator for 3–4 days. To freeze, separate each pancake with wax paper and store in a freezer-safe container or bag for up to 3 months. Reheat in the microwave for 1–2 minutes or in an oven preheated to 350°F (175°C) for 5–7 minutes.
- Tips for Perfect Pancakes: Ensure the skillet is at the right temperature to prevent burning. Use ripe bananas for natural sweetness and smooth texture. Blend the oats thoroughly for a finer batter and fluffier pancakes. Experiment with toppings and mix-ins like dark chocolate chips, nuts, or berries
Notes
- Use ripe bananas for natural sweetness and a smooth texture.
- For a thicker batter, slightly under-blend the oats.
- Adjust the cocoa powder for a richer or milder chocolate flavor.
- Ensure the skillet is preheated properly to prevent sticking.
- Gluten-free oats are recommended for a completely gluten-free recipe.
- To make it vegan, replace eggs with flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg).
- Protein powder can be swapped with additional cocoa powder or nut flour if preferred.
Chef’s Top Secret Tips
The key to light and fluffy chocolate protein pancakes lies in balancing moisture and texture.
Always blend the oats until finely ground; coarse oats can make the pancakes dense.
Using ripe bananas enhances sweetness naturally, reducing the need for added sugar.
When cooking, medium heat ensures a golden-brown exterior without overcooking the interior.
Experiment with spices like cinnamon or a hint of vanilla to elevate the flavor profile.
Creative Serving Suggestions Ideas
These pancakes are versatile and pair wonderfully with both sweet and savory toppings.
Try layering them with fresh berries, sliced bananas, or a dollop of Greek yogurt for a protein boost.
Drizzle with natural nut butter or sugar-free chocolate syrup for added indulgence. You can even make a pancake stack with alternating layers of fruit and yogurt for a fun brunch presentation.
They are also excellent for topping with chia seeds or shredded coconut to add texture and nutrients.
Proper Storage And Reheating Tips
To keep your pancakes fresh, allow them to cool completely before storing.
Store in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze pancakes individually, separating layers with wax paper to prevent sticking.
Reheat in the microwave for 1–2 minutes or in a preheated oven at 350°F (175°C) for 5–7 minutes until warm.
Avoid reheating at high temperatures too quickly, as this can make them dry or tough.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Allow it to sit for 5 minutes before using. This substitute maintains structure and moisture while keeping the recipe plant-based.
2. Can I use a different type of protein powder?
Absolutely. Whey, plant-based, or collagen protein powders all work. Keep in mind that flavored powders may slightly alter the sweetness or taste, so adjust cocoa powder accordingly.
3. How do I make pancakes fluffier?
Ensure the oats are finely blended and do not overmix the batter once wet ingredients are added. Cooking on medium heat and letting bubbles form before flipping will also help achieve a light, fluffy texture.
4. Can I prepare the batter in advance?
Yes, you can make the batter up to 24 hours ahead and store it in the refrigerator. Stir gently before cooking, as the oats may absorb moisture and thicken the batter slightly.
5. Are these pancakes suitable for meal prep?
Definitely. They store well in the fridge or freezer and can be reheated easily. Portion them into single servings for quick grab-and-go breakfasts or snacks throughout the week.
