Chocolate Protein Pancakes
These chocolate protein pancakes are a quick, fiber-rich breakfast option made with oats, bananas, and chocolate protein powder. High in protein and low in added sugar, they’re perfect for everyday cooking, meal prep, or a nourishing weekend treat.
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.
