These fluffy chocolate protein pancakes are a delicious and nutritious way to start your day! Made with whole grain oats, cacao powder, and no added sugars. A healthier pancake recipe that will keep you full all morning.
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 chocolate protein bars.
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
- 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.
- 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.
Tip: These pancakes are best served immediately.
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.
- Add a dollop of homemade chia jam.
- Make more decadent and top with coconut whipped cream.
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.
Tips & Recommendations for the Best Pancakes
Make these double chocolate pancakes by adding in ½ cup mini or regular chocolate chips to the batter.
Make mini/silver dollar pancakes by using 2 tbsp. of batter for each pancake.
Even if using a non-stick pan, be sure to grease the pan with cooking spray (I use avocado oil spray) or butter.
Double the batch so you have plenty for freezing! I love being able to grab some from the freezer on busy mornings or grab them for an easy grab-n-go snack.
Cook over medium heat to start. If you find that is too hot, or not hot enough, you can adjust the heat. Pancakes should set and start to bubble within 30 seconds. Just ensure the heat isn't too high or your pancakes will burn and the interior won't cook.
I have not tried using flax eggs, but I don't see any reason why subbing the eggs with flax eggs wouldn't work. Just know that the protein content won't be as high if you end up using flax eggs. Also, make sure to use dairy-free milk and vegan protein to make these vegan.
The oats will start to absorb the liquid if the pancake batter sits for too long. If you are unable to cook all the batter before it starts to thicken, you can add 1-2 tbsp. of milk at the end to thin out the batter. I find though that if I can cook all the batter in about 10-15 minutes, it's just fine.
If you don't have a blender, you can use a food processor, however, you may end up with pieces of oats still in the batter. I prefer a blender so the pancake batter is nice and smooth.
More Clean Eating Breakfast Ideas
Looking for other recipes like this? Try these:
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
Chocolate Protein Pancakes
- 1 Blender
- 1 large skillet or griddle
- 1 spatula
- 1 cup milk (dairy free if needed)
- 1 ½ cups rolled/old-fashioned oats (certified gluten free if needed)
- 1 ripe banana
- 2 tsp. baking powder
- ½ tsp. fine sea salt
- ¼ cup + 2 tbsp. chocolate protein powder
- 3 tbsp. cacao powder
- 1 tsp. pure vanilla extract
- 1 tsp. apple cider vinegar
- Preheat a frying pan or skillet over medium heat.
- Add all ingredients, starting with milk, to a high-speed blender. Blend on high until fully mixed, oats are blended and the batter is smooth.
- Lightly grease pan/skillet. Using about ¼ cup of batter, scoop batter onto the preheated skillet. Cook until edges are set and middle is bubbly. Flip and cook for an additional minute. Repeat until all batter has been used.
- Transfer cooked pancakes to a plate or platter. If not serving right away, cover with tinfoil to retain heat.
- Use avocado oil spray or butter for greasing the pan.
- These are best served right away.
- I recommend organic oats.
- If using non-dairy milk, look for milk with just the source of milk, plus water and maybe salt (ex: almonds, water, salt). If using cow's milk, I recommend organic whole milk.
- Using cacao powder increases the nutrients and adds antioxidants to these pancakes. If you don't have cacao, cocoa can be used.