Chocolate Protein Pancakes

Start your day with this quick and easy pancake recipe that is packed with protein. These will keep you satisfied for much longer compared to regular pancakes. Just two pancakes have 14 grams of protein! Eat alongside 2 hard-boiled eggs and you have a whopping 30 grams of protein for breakfast!

My kids love pancakes and I love that these are made with healthy ingredients. It's so easy to whip up a batch of these. Throw all ingredients in a blender and bam... your batter is ready! These chocolate protein pancakes are gluten free, sweetened with just a banana, with an option for dairy free.

And obviously I love making the majority of my food from scratch. And I love when I can find ways to add protein into recipes for myself and for the little growing humans I'm raising. Some of my other healthy protein rich recipes we enjoy are my chocolate protein bread, protein overnight oats, and no-bake protein granola bars, no-bake chocolate protein bars.

Ingredients

Ingredient Notes & Substitutions

• Oats - I recommend using rolled oats/old fashioned and no quick cooking oats. If you need to ensure there are not traces of gluten, be sure to use certified gluten-free oats.
• Ripe banana - The more ripe the better as it will make your pancakes sweeter.
• Eggs - Used as a binder and to add protein.
• Baking powder - Helps the pancakes become nice and fully.
• Chocolate protein powder - I always use Truvani chocolate protein as it's a truly clean protein and doesn't have a chalky texture. That said, you can use any chocolate protein powder you like.
• Cacao powder - Used to add extra chocolate flavor. I like using cacao because it's less processed (and has more nutrients/antioxidants), but cocoa powder can also be used if that's what you have.
• Salt - I always use fine sea salt.
• Vanilla extract - Make sure you are using pure vanilla extract and not imitation.
• Milk - I always use almond milk to keep them dairy free, but any dairy-free or regular milk will work.
• Apple cider vinegar - Reacts with the baking powder to help the pancakes rise. You can also use fresh lemon juice. Or can skip all together, just know they won't be as fluffy.

How to Make Chocolate Protein Pancakes

1. Add all ingredients, starting with the milk and eggs, to a high-speed blender. Blend until oats are fully ground and the pancake batter is smooth.
2. Heat a skillet, or griddle, over medium heat. Once heated, lightly grease with butter or non-stick spray (I recommend avocado oil spray). Using ¼ cup of the batter, pour batter onto the pre-heated skillet. Cook until edges are set and the middle is bubbly. Flip and cook for an additional minute. Repeat until all batter has been used.

Serving Recommendations

There are lots of ways to enjoy these chocolate protein pancakes. Of course, you can stick with traditional pure maple syrup, but feel free to try some of these toppings as well!

• Fresh fruit like sliced banana, strawberries, or blueberries.
• Spread on some almond butter or peanut butter.
• Sprinkle some easy oat and honey granola on top.
• Add a dollop of homemade chia jam.
• Make more decadent and top with coconut whipped cream.

And if you are looking for something to serve on the side, you can serve with some hard-boiled eggs, a vegetable frittata, or throw some veggies on the side with roasted sweet potato cubes.

Storing and Freezing

Leftover pancakes should be stored in an airtight container in the fridge and will stay fresh for 3-4 days.

You can also freeze leftovers. I recommend freezing in layers with parchment paper in between the pancakes so they don't stick together. Pancakes will stay good in the freezer for 2 months.

FAQs