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!
Servings 10 pancakes
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
- maple syrup, sliced banana, berries, peanut butter, chocolate chips
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.