These Chocolate Protein Pancakes are delicious, easy to make, and the perfect protein-packed start to your day!
Start your day off right with these chocolate protein pancakes! These protein pancakes with oats are made without flour, full of protein, and sweetened with bananas. This really is the perfect nourishing breakfast!
I will never say no to a stack of pancakes or chocolate for breakfast, so I knew I had to create a recipe that combined these two things!
These low-calorie protein pancakes are packed with over 20g of protein and 10g of fiber per serving, so they really are the perfect breakfast or brunch to fuel your day.
Why You Need These Chocolate Protein Pancakes
- These are extra chocolatey thanks to using both chocolate protein powder and cocoa powder plus a sprinkle of chocolate chips.
- Lots of protein and fiber to get you full and keep you full throughout the day.
- No added sugar in these oats protein pancakes since they’re sweetened with bananas!
- I love serving these pancakes with fresh fruit and some maple syrup.
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 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!
Frequently Asked Questions
Yup! As long as you use gluten-free certified oats or oat flour, these pancakes are gluten-free.
You can if you use plant-based milk and a vegan protein powder!
You sure can! You can either blend whole oats in a blender or food processor until you have a fine powder, or you can use regular flour.
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 healthy breakfast recipes?
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Chocolate Protein Pancakes
- 2 bananas mashed
- 2 large eggs
- 2 egg whites
- 1½ teaspoon vanilla extract
- 1 tablespoon milk
- ¾ cup oat flour
- ¼ cup chocolate protein powder
- 3 tablespoon cocoa powder
- chocolate chips for topping
- In a large bowl, add the mashed bananas, eggs, egg whites, vanilla, and milk. Whisk until fully combined.
- Whisk in the flour, protein powder, and cocoa powder until no streaks are left.
- Heat a skillet over medium-low heat. Coat the skillet with non-stick spray or use a little bit of butter.
- Pour about ¼ cup of batter onto the pan. Sprinkle the pancake with a few chocolate chips (optional). Allow the pancake to cook for 2-3 minutes, then flip and cook on the other side. Repeat with the remaining batter.
- Serve the pancakes with maple syrup, honey, or a drizzle of peanut butter. Add fresh fruit as well!
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