Chocolate Protein Pancakes

5 from 246 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

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 7

Total Time 17

Servings servings

Calories 217kcal

Author Yumna Jawad

Equipment

Ingredients

4 large eggs
2 bananas
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.

Video

Notes

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 3/4 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.

Nutrition