Chocolate Protein Pancakes
User Reviews
5
Chocolate Protein Pancakes
Description
This recipe relies on blending eggs, ripe bananas, and oats to form the pancake base, which provides natural sweetness and a sturdy texture. Adding chocolate protein powder and cocoa powder deepens the chocolate taste while cinnamon adds subtle warmth. The batter is cooked over medium heat in portions to produce about eight pancakes.
The pancakes develop bubbles and set edges before flipping to finish cooking, resulting in a soft interior with a lightly crisped exterior. They are best served immediately, optionally topped with fresh banana slices or chocolate syrup for extra richness.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months, making this recipe convenient for meal prep. To reheat, use a microwave or oven until warmed through. Common ingredient substitutions include using applesauce in place of bananas or adjusting protein powder and cocoa powder amounts.
Ingredients
- 4 egg large
- 2 banana
- ¾ cup rolled oats
- 3 tablespoons chocolate protein powder
- 3 tablespoons cocoa powder
- 1 teaspoons cinnamon
Instructions
- Add eggs, bananas, and oats to blender. Blend on low for 15-30 seconds until oats are ground and bananas are fully mashed.
- Add protein powder, cocoa powder, and cinnamon and blend again on low for additional 30-45 seconds until smooth.
- Preheat griddle or skillet to medium heat and spray with non-stick cooking spray.
- Drop 1/3 cup of batter onto pre-heated griddle and cook until bubbles begin to form and edges are just setting, about 5 minutes. Flip and cook through, about 2 minutes. Yields 8 pancakes.
- Serve immediately topped with fresh bananas and chocolate syrup, if desired.
Notes
- Store leftover pancakes in an airtight container in the fridge for 3-4 days.
- To freeze, layer pancakes between sheets of wax paper and place in a freezer-safe bag for up to 3 months.
- Reheat frozen pancakes in the microwave for 1-2 minutes or bake at 350°F for 5-7 minutes until heated through.
- Substitute 3/4 cup applesauce for the bananas if desired.
- For a gluten-free version, ensure oats are certified gluten-free.
- To make vegan, replace eggs with flax eggs following typical ratios.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 2pancakes | |
| Calories | 225kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 16g | 32% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 198mg | 66% |
| Sodium | 117mg | 5% |
| Potassium | 475mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 309IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 120mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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