Make these easy Chocolate Protein Pancakes in a flash! Blend ingredients together, cook, then enjoy for a high-protein healthy breakfast. This recipe is perfect for meal-prep. Store leftover pancakes in the fridge or freezer and reheat as needed!

Chocolate Protein Pancakes (Easy, Gluten-Free)

Make these easy Chocolate Protein Pancakes in a flash! Blend ingredients together, cook, then enjoy for a high protein healthy breakfast. This recipe is perfect for meal-prep. Store leftover pancakes in the fridge or freezer and reheat as needed!

Make these easy Chocolate Protein Pancakes in a flash! Blend ingredients together, cook, then enjoy for a high-protein healthy breakfast. This recipe is perfect for meal-prep. Store leftover pancakes in the fridge or freezer and reheat as needed!

Chocolate Protein Pancakes Ingredients:

To make this recipe, you’ll need:

  • 2 medium ripe bananas (fresh or frozen!)
  • Chocolate protein powder of your choice
  • Unsweetened cocoa powder
  • 2 whole, large eggs
  • Rolled oats
  • Almond milk (or another milk of choice)
  • Maple syrup (or another sweetener of choice)

How to Make Chocolate Protein Pancakes:

One of the reasons I love this recipe is because it’s so easy and requires minimal dishes. See for yourself!

Step 1: Blend Ingredients Together

Add all pancake ingredients to a blender and blend until batter is smooth and well-combined.

Step 2: Cook The Chocolate Protein Pancakes

Grease a pan or skillet and bring to medium heat. Pour batter from the blender onto the pan (approx. 1/4 cup per pancake) and cook until bubbles form (2-3 minutes). Flip, and cook on the other side for another 1-2 minutes. Repeat for the rest of the batter.

Step 3: Top and enjoy!

What are pancakes without the toppings? I recommend adding fruit, a little maple syrup, peanut butter, or anything else that sounds good to you.

Substitution Suggestions:

  • For eggs: You can substitute one “flax egg” per egg in this recipe. To make a flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let sit for 5 minutes.
  • For chocolate protein powder: You can substitute vanilla or unflavoured protein powder, although the chocolate flavour of the pancakes may not be as rich.
  • For almond milk: You can use whatever milk you prefer.
Make these easy Chocolate Protein Pancakes in a flash! Blend ingredients together, cook, then enjoy for a high-protein healthy breakfast. This recipe is perfect for meal-prep. Store leftover pancakes in the fridge or freezer and reheat as needed!

More Healthy Breakfast Recipes:

Make these easy Chocolate Protein Pancakes in a flash! Blend ingredients together, cook, then enjoy for a high-protein healthy breakfast. This recipe is perfect for meal-prep. Store leftover pancakes in the fridge or freezer and reheat as needed!
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Chocolate Protein Pancakes (in the Blender!)

Make these easy Chocolate Protein Pancakes in a flash! Blend ingredients together, cook, then enjoy for a high-protein healthy breakfast. This recipe is perfect for meal-prep. Store leftover pancakes in the fridge or freezer and reheat as needed!
Course Breakfast
Cuisine Gluten-Free, Vegetarian
Keyword chocolate pancakes, chocolate protein pancakes, gluten free pancakes, Gluten-Free, healthy breakfast, protein pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Servings 10 pancakes
Author Hannah Magee

Equipment

  • Blender

Ingredients

For the Chocolate Protein Pancakes:

  • 2 medium ripe bananas
  • 2 large eggs
  • 3/4 cup rolled oats
  • 3/4 cup almond milk
  • 1 scoop chocolate protein powder
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon maple syrup or other sweetener optional
  • 1 teaspoon baking powder

Toppings:

  • maple syrup, sliced banana, berries, peanut butter, chocolate chips

Instructions

  • Combine all pancake ingredients in a blender and blend until the mixture is smooth and well-combined.
  • Heat a pan or skillet to medium and grease with oil or butter.
  • Pour batter onto heated pan (approx 1/4 cup per pancake) and cook until bubbles form (2-3 minutes).
  • Flip pancakes and cook another 1-2 minutes.
  • Repeat until all pancakes are cooked.
  • Top with maple syrup, fruit, peanut butter or other desired toppings and serve immediately. Leftover pancakes will store in the fridge up to 4 days and in the freezer up to 1 month.

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