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My kids love these chocolate protein pancakes! A lighter pancake recipe that’s so full of chocolate flavor and will make your taste buds happy! Simple, easy to make, and the perfect breakfast recipe to keep you full all morning.
You may also love my blueberry banana pancakes or my chocolate oatmeal pancakes.
Pancakes are a fun and simple way to enjoy a wholesome breakfast with just the right amount of carbs and protein. These protein pancakes are the perfect treat for the kids too! Adding some whey protein would be ideal for those who have to have a certain amount of protein a day and it makes the pancakes a balanced meal without having too many carbs. I love how these pancakes came out fluffy, delicious, and easy to make.
Recipe summary
- Super tasty: Fluffy and full of flavor. It will feel like having chocolate cake for breakfast.
- Filling: These pancakes will keep you full all morning and give you the energy you need to jumpstart your day.
Ingredients you will need
Below is a list of ingredients you will need to make these pancakes. Full measurements are listed further down below in the recipe card.
- Eggs – use large eggs.
- Bananas: I recommend you use very ripe bananas. They add the right amount of sweetness.
- Rolled oats: you may use gluten-free rolled oats. Also, if you only have quick oats you can certainly use those as well. The consistency will vary very slightly.
- Whey Protein chocolate flavor: you may use plant-based protein if needed. If you only have vanilla protein, that’s fine.
- Almond milk or milk of your choice: for those looking for a vegan option, use plant-based milk.
- Cocoa powder
- Coconut sugar or cane sugar: or any sugar of your choice.
- Coconut oil: or any oil of your choice.
- For serving: maple or chocolate syrup, berries, or any other fruits of your choice.
How to make chocolate protein pancakes
- Place the eggs, bananas, oats, protein powder, almond milk, cocoa powder, and coconut sugar in a blender.
- Blend until a smooth batter forms.
- Heat the coconut oil on a griddle over medium heat.
- Pour four ¼ cup portions of batter onto the griddle. Cook for 2-3 minutes per side.
- Repeat with the remaining batter.
- Serve, topped with syrup and berries if desired.
Recipe notes and tips
- For a vegan option, you can replace the eggs with flaxseed. You will need one tablespoon of flaxseed meal for every egg. To replace a single egg, mix one tablespoon of flaxseed meal with 3 tablespoons of water, allow it to sit for 5 minutes, and use in place of an egg.
- Whey protein is not vegan-friendly. You may swap this with a plant-based protein.
- This chocolate pancake recipe is not meant to be a low-carb pancake but just a healthier pancake with added protein.
- Do not cook your pancakes over high heat. It is best to cook over medium heat and allow the pancakes to cook at a slower pace.
- Store leftovers in the fridge and heat up in the microwave when ready to serve.
- Top with any of your favorite fruits and toppings.
Frequently asked questions
The single most important ingredient you will need to make pancakes is flour. There are some pancakes that are made without flour these days, but traditionally pancakes require some sort of flour whether it is store-bought, blended oats, almond flour, and so on.
Initially, the pan would need to be hot when you first add the pancake batter. You may start with the heat on high, but once the batter is added, it is best to cook the pancakes over medium heat so you end up with perfectly browned pancakes on the outside and fluffy on the inside.
Once you place the batter on the pan, the pancakes should start to bubble up. So long as there are new bubbles forming, the pancakes are not ready to be flipped. Once most of the bubbles pop and you can see some holes in the pancakes it should be safe to flip. Remember to cook your pancakes over medium heat.
More pancake recipes
- Healthy Pumpkin Pancakes
- Chocolate Oatmeal Pancakes
- Banana Oatmeal Pancakes
- Red velvet Pancakes
- Blueberry Banana Pancakes
- Banana Protein Pancakes
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Chocolate Protein Pancakes
Ingredients
- 4 Eggs
- 2 Bananas, Very Ripe
- 2/3 Cup Rolled oats
- 2 Scoops Whey Protein, chocolate flavor
- ¼ Cup Almond milk, or milk of your choice
- 2 tablespoons Cocoa powder
- 1 tablespoon Coconut sugar, or cane sugar
- 2 teaspoons Coconut oil
- maple or chocolate syrup, or berries, for serving
Instructions
- Place the 4 Eggs, 2 Bananas, 2/3 Cup Rolled oats, 2 Scoops Whey Protein, ¼ Cup Almond milk, 2 tablespoons Cocoa powder, and 1 tablespoon Coconut sugar in a blender.
- Blend until a smooth batter forms.
- Heat the 2 teaspoons Coconut oil on a griddle over medium heat.
- Pour four ¼ cup portions of batter onto the griddle. Cook for 2-3 minutes per side.
- Repeat with remaining batter.
- Serve, topped with maple or chocolate syrup and berries if desired.
Notes
- Whey protein can be substituted with plant-based protein
- Nutrition facts do not include Maple Syrup.
- Consider using sugar-free syrup.
- Top with Berries of choice, or any other fruits of choice
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi. These look amazing. I’m not sure how big your scoop of protein is? How many grams or ounces in your scoop? I have got a couple of scoops in different sizes for my protein powders and I don’t want to get it wrong! Help!
Hi. The scoop I have is pretty close to 1/4th cup, maybe plus 1 tablespoon. So you can just measure out 1/4 cup and you should be good.