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!

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.
More Healthy Breakfast Recipes:
- Blender Oatmeal Pumpkin Pancakes
- Oat Flour Chocolate Chip Pancakes
- Creamy Breakfast Oatmeal
- Blueberry Banana Baked Oatmeal
- Chocolate Hazelnut Overnight Oats
- Green Power Smoothie
Chocolate Protein Pancakes (in the Blender!)
Ingredients
For the Chocolate Protein Pancakes:
- 2 medium ripe bananas
- 2 large eggs
- 3/4 cup rolled oats, (rolled oats *not quick 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
Equipment
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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Thanks alot for the recipe
I tried both with egg and eggless (using flax egg), luckily my kids accept it.
Just a note, I noticed the one eggless the texture is very soft abit hard to hold.
Anyway, thanks alot for ur recipe, would like to try more other recipes!
Thanks so much for letting me know! Glad you kids enjoyed.