Chocolate Protein Pancakes

5 from 245 votes

Chocolate Protein Pancakes are a gluten-free breakfast pancake recipe that are made with no flour, but oats and protein powder! Each serving has 15g protein

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These chocolate protein pancakes are the perfect healthy start to your morning! One serving (2 pancakes) is loaded with 15 grams of protein and about 200 calories! These gluten-free pancakes are made without flour, and they are the perfect way to get your chocolate fix. Made with oats and bananas for deliciously fluffy pancakes every time!

Bite cut into chocolate protein pancakes
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Eating healthy doesn’t mean you have to go without some of your favorite foods! These chocolate pancakes are low in calories and fat but loaded with protein to get your day off to a great start. Quick and easy to make with just a few ingredients!

How to make chocolate protein pancakes:

  1. Place the eggs, bananas and oats in a high speed blender and blend or pulse for 15-30 seconds.
  2. Blend just until the eggs are whisked, banana is mashed and oats or ground; it’s ok if it has lumps.
  3. Add the powders in: cocoa powder, chocolate protein powder and the ground cinnamon.
  4. When the mixture is all mixed together, you’re ready to pour it into a warmed skillet.
Process shots for making the recipe

Pour ⅓ cup of a cup of the pancake batter onto the hot griddle and cook until bubbles form in the batter, then flip and cook the other side for a couple of minutes. You can make them smaller or larger, but ⅓ cup is my go-to measurement for pancakes.

Serve them immediately and drizzle with some chocolate sauce or maple syrup. I love adding fresh fruit on top as well.

Drizzling chocolate syrup over the pancakes

Tips for making protein pancakes:

  1. Make sure the pan is heated through and hot before adding the first pancakes. But make sure it’s not so hot that it burns the pancakes. It shouldn’t be smoking. To test the temperature of the pan you can make a test pancake first to check that it is at the right temperature.
  2. Only flip the chocolate protein pancakes only once. If you flip them too many times it can cause them to deflate and you can loose that wonderful fluffy texture.
  3. Make your pancakes in a wide, heavy bottomed pan or griddle. The wider the pan, the more room you have to flip them. A heavy bottomed pan will heat more evenly so you won’t get hot or cold spots.
  4. Use a measuring cup for evenly round pancakes. This helps to make sure the pancakes are all even so they stack nicely and evenly. It also helps you control the pouring situation for the pancakes.

Frequently asked questions

Can you make chocolate protein pancakes ahead of time?

These pancakes are best enjoyed as soon as they are made, but the will keep in an airtight container for 2 to 3 days and you can also freeze them. You can then reheat them in the oven or microwave to serve warm.

Are these pancakes gluten-free?

Yes! This protein pancake recipe is gluten-free as they aren’t made with flour. If you are sensitive to gluten, be sure to check that your oats and protein powder are certified gluten-free.

Why are pancakes unhealthy?

Your standard pancakes can easily become unhealthy, especially when you drown them in maple syrup and lay on the butter! They are often made with white flour which contains refined carbs. These chocolate protein pancakes allow you to enjoy your favorite breakfast treat while staying on track with your health goals.

Chocolate protein pancakes topped with sliced bananas and cocoa powder

More pancake recipes:

The kids and adults in our family all enjoyed this protein pancake recipe, and none of them even guessed that they are actually good for you! Treat your family to a healthy breakfast without them knowing!

If you’ve tried this healthy-ish feelgood Chocolate Protein Pancakes recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Chocolate Protein Pancakes

Chocolate Protein Pancakes are a gluten-free breakfast pancake recipe that are made with no flour, but oats and protein powder! Each serving has 15g protein
5 from 245 votes
Servings 4 servings
Course Breakfast
Calories 217
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
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  • 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 ⅓ 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.


Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Freezing Instructions: Cool the pancakes, then place them between layers of wax paper, then place in an airtight container or freezer-safe bag. Freeze for up to 3 months. To reheat, place in the microwave for 1-2 minutes or in the oven at 350ºF until they’re hot and heated through, about 5-7 minutes.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of bananas, you can use ¾ cup applesauce.
  • Instead of protein powder, you an add more cocoa powder, and vice versa.
  • To make this gluten-free, just make sure the oats are certified gluten free.
  • To make it vegan, replace the eggs with flax egg.


Calories: 217kcal, Carbohydrates: 29g, Protein: 15g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 176mg, Sodium: 108mg, Potassium: 464mg, Fiber: 6g, Sugar: 8g, Vitamin A: 275IU, Vitamin C: 5mg, Calcium: 116mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Breakfast
5 from 245 votes (230 ratings without comment)

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  1. Melina says:

    Hi just made these using ATP ISOwhey vanilla protein and added two additional tablespoons of cacao – batter was sooooo liquidy …and then cooked super dense :(. Any ideas why?

    1. Yumna says:

      So sorry to hear this, I am not familiar with that particular protein powder, but next time you could try adding more oats to thicken up the batter before it is cooked. The additional oats should also improve the texture.

  2. Meagan says:

    I just tried these for a new high-protein breakfast. They are delicious and leave a great number of leftovers if you are cooking for 1.
    I am going to heat them up for an easy breakfast tomorrow, they would also be great as a quick snack throughout the day. Thank you!

    1. Yumna J. says:

      So glad you enjoyed them, Meagan!

  3. Jess W says:

    Just made them as snacks to pack for work. They were absolutely delicious. They cooked perfectly!

    1. Yumna J. says:

      I am so glad you liked them!

  4. Eva says:

    Those were the best protein pancakes I have ever had. I can’t believe how moist delicious and very chocolatey they were. You are magic <3

    1. Yumna Jawad says:

      That makes me so happy to hear! Thank you!!

  5. Hannah says:

    So yummy! I even substituted a couple ingredients and it worked great. I used vanilla protein powder and added an additional 2 tbsp of cocoa powder and I used almond flour instead of oat flour. So good 😋

    1. Yumna Jawad says:

      Yay! That’s great to hear.

    2. Rhonda says:

      So glad to see this comment! My exact questions answered! I’m hitting “Post” and going to my kitchen to try this yummy-sounding recipe! Thanks!

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