Chocolate Protein Pancakes

These Chocolate Protein Pancakes are made with oats, sweetened with bananas, and completely flourless — and they are so delicious you’ll want to make them every weekend! Chocolate for breakfast? Yes please!

I will never say no to a stack of pancakes or chocolate for breakfast, so naturally I had to create a recipe that combines both! These Chocolate Protein Pancakes are made with oats and sweetened with bananas, and they are so delicious you’ll want to make them every weekend!

These pancakes come together quickly and are completely flourless, making them super simple to whip up any morning of the week. Trust me, once you try chocolate pancakes you won’t want to go back!

If you’re looking for more pancake recipes, you have to check out my Oat Flour Pancakes! And if you’re a chocolate lover like me, my Chocolate Baked Oats are also a must-make!

Recipe Ingredients

Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!

• Protein Powder: make sure you use a good quality protein powder, this one is my favorite!
• Oat Flour: You can make your own oat flour by blending oats until you have a powder or you can buy ready-made oat flour.
• Milk: feel free to use regular milk or plant-based milk if you prefer.
• Bananas: I recommend using ripe bananas as they’ll be sweeter and easier to mash.
• Chocolate Chips: Now I say that chocolate chips are optional but let’s be honest, you aren’t going to want to miss out on adding some chocolate chips!

Step-by-Step Instructions

Step 1: In a large bowl, whisk the mashed bananas, eggs, egg whites, vanilla, and milk together until combined.

Step 2: Whisk in the flour, chocolate protein powder, and cocoa powder. Combine until there are no more streaks of dry ingredients left.

Step 3: Heat a skillet over medium-low heat and coat it with non-stick spray or some butter.

Step 4: Pour ¼ cup of pancake batter onto the pan. Sprinkle the top with chocolate chips. Allow the pancake to cook for about 2-3 minutes, then flip and cook the other side. Repeat with the remaining batter.

Step 5: Serve a stack of pancakes with maple syrup, honey, or some nut butter!

Make your own oat flour

If you don’t have oat flour, you can make your own easily. Put whole oats in a high power blender or food processor (i think food processors work better for this), and blend until you get a fine crumb. Store-bought oat flour gives fluffier pancakes, but home-made flour works too! If you don’t have oats, regular flour also works.

Tips and Tricks

• Don’t put the skillet over high heat as that will burn the pancakes! You do want the skillet to be hot when you pour the chocolate pancake batter in, but not so hot that it will burn.
• Don’t flip the pancake until the edges have started to set and there are bubbles in the middle – you don’t want to flip too soon and have raw pancakes.
• If you’re making your own oat flour, the cup measurements in the recipe card are for blended oat flour and not for just rolled oats, so make sure to measure again before adding to the pancake batter! 
• Serve up the pancakes with honey, maple syrup, fresh fruit like strawberries or raspberries, a drizzle of nut butter, or some whipped cream!

Storing & Freezing

These pancakes are best eaten straight away, but you can store cooked pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the toaster. You can also freeze the pancakes, just let them defrost at room temperature.

Want to try more breakfast recipes?

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