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–+ servings
Chocolate banana protein pancakes stacked on top of each other on a plate.
Course Breakfast

Fluffy Chocolate Banana Protein Pancakes

By: Elysia
Servings 8 -10 pancakes
Start the day off right with these fluffy and delicious chocolate banana protein pancakes! Super easy to make in a blender, these flourless banana and chocolate chip pancakes are made with oats, egg whites and protein powder to keep you energized throughout the day. Best healthy protein pancakes ever! {Gluten-free, vegetarian, & dairy-free-friendly}
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients
  

  • 1 cup oats
  • 2 tablespoons chia seeds
  • 2 eggs
  • 1/2 cup egg whites
  • 1 overripe banana
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons vanilla or chocolate protein powder
  • 2 tablespoons unsweetened cocoa powder
  • 3-4 tablespoons mini chocolate chips
  • 1-2 tablespoons milk or milk alternative (optional)

Instructions

  • In a blender, mix together all of the ingredients other than the chocolate chips until combined and smooth.
  • Stir in the chocolate chips until evenly distributed.
  • Heat frying pan or griddle over medium high heat. Spray with cooking spray. Using a tablespoon, scoop pancake mixture on the pan so it forms a medium circle (use about 2 heaping tablespoons for each pancake). You may need to spread it out with the spoon a bit since the mixture will be fairly thick.
  • Cook for 2-3 minutes on the first side or until edges start to harden and bubbles start to form on surface. Flip and cook for an additional 1-2 minutes on the other side.
  • Top with sliced banana, peanut butter, chocolate chips, coconut and maple syrup, if desired.

Notes

  •  If the batter thickens up while you’re cooking the pancakes, you can mix in an extra tablespoon or two of milk or milk alternative to thin it out a bit.
  • For best results, use an overripe banana as they’re naturally sweeter and will add more flavour and sweetness to the pancakes. 
  • Make sure that the pan is hot before adding the batter. It should be hot enough that you can feel the heat coming off of the pan, but not so hot that it’s smoking.
  • Only flip the pancakes once so that they stay nice and fluffy and don’t get deflated from being tossed around too frequently.
  • Keep a close eye on the pancakes. Don’t cook them for too long on either side or the pancakes and chocolate chips on the surface might burn.
  • Use a wide heavy-bottomed pan or griddle to cook the pancakes. A heavy bottomed pan tends to distribute the heat more evenly so there’s a better chance that the pancakes will cook more uniformly.
  • Use a tablespoon to scoop out the pancakes to ensure that the pancakes are all roughly the same size and cook evenly. I like to use two heaping tablespoons for each pancake when making this recipe.
  • Use a very thin flipper. If the flipper is too wide or thick, it will be tough to get underneath the protein pancakes to flip them.

Nutrition

Calories: 104kcalCarbohydrates: 10gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 49mgSodium: 88mgPotassium: 175mgFiber: 3gSugar: 3gVitamin A: 83IUVitamin C: 1mgCalcium: 58mgIron: 1mg
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