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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 hannahmageerd

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.