Chocolate Protein Pancakes

These delicious chocolate protein pancakes taste just like brownies! But despite tasting amazing, they are actually packed with nutrients, and really easy to make. Perfect as a healthy breakfast or dessert.

Jump to:

• Why you'll love these pancakes
• Ingredients
• Instructions
• Top tips
• Serving suggestions
• Variations
• Leftovers
• Frequently asked questions
• You might also like these recipes
• Recipe

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These chocolate protein powder pancakes are hands down the best chocolate pancakes I've ever made. Topped with fruit or a sweet spread, they honestly take like cakey brownies.

To make things even better, they are low calorie and healthy enough to enjoy for everyday breakfasts. Dessert for breakfast? Yes please!

Why you'll love these pancakes

• Taste just like brownies
• So easy to make
• Kid friendly
• Store incredibly well
• Healthy ingredients
• 128 calories and 7 g protein per pancake

Ingredients

Rolled oats: The main dry component. You can also use quick oats or oat flour.

Protein powder: Adds protein to the pancakes. Use any protein powder that you like. I use vanilla, but chocolate or caramel flavor would work really well.

Eggs: Bind the pancakes together.

Bananas: The soft bananas give the pancakes the right texture.

Cacao powder: Gives the pancakes the chocolate flavor. Can be omitted if you're using chocolate protein powder.

Baking powder: Will make the pancakes fluffy and delicious.

Instructions

You can find full instructions + ingredient measurements in the recipe card at the bottom of this page

One: Mix the ingredients in a blender to form a thick pancake batter.

Two: Heat up some melted butter or oil in a frying pan or skillet on medium heat. Cook a pancake until it hold together on the bottom, then flip and cook until it's golden on both sides. Repeat for all pancakes.

Top tips

• Make sure to preheat your frying pan or skillet to medium heat. An even temperature in the skillet is essential for the pancakes to come out well.
• It can be tricky to tell if the pancakes are cooked through, as they are already brown. Be careful not to overcook them. If in doubt, you can stick a fork into the pancakes, to make sure that the batter has cooked through.

Serving suggestions

Serve these pancakes as a dessert, healthy breakfast, or protein packed treat. I love to top them with fresh berries and maple syrup, but you can also serve them with any of these amazing spreads and toppings:

• Sugar Free Grape Jam
• Blueberry Chia Jam
• Rhubarb and Apple Jam
• Whipped Feta With Honey
• Strawberry Basil Sauce
• Strawberry and Rhubarb Sorbet

Variations

Chocolate orange pancakes: Add a little orange essence.

Mint chocolate pancakes: Add some peppermint essence (not spearmint!).

With raspberries: Add chopped raspberries, or freeze dried raspberries.

Gluten free: Make sure that your protein powder, rolled oats and cacao powder are all certified gluten free. You will find gluten free versions of these in most supermarkets.

Double chocolate: Add some chocolate chips to the pancake batter.

Leftovers

Chocolate protein pancakes can be stored in a refrigerator for up to 4 days. You can serve them warm, or reheat them in a skillet or microwave.

I love to cook up a batch of these, and enjoy them for several meals through the week.

You can also prepare the pancake batter ahead of time, and simply cook the pancakes when you are ready to eat them. The batter stores well in a refrigerator for up to 2 days.

Frequently asked questions

You might also like these recipes

• Oat Milk Pancakes
• Quark Pancakes
• Eggless Pancakes
• Banana Protein Pancakes
• Mango Pancakes
• Norwegian Pancakes
• Healthy Greek Yogurt Pancakes
• Healthy Gingerbread Pancakes
• Whole Wheat Banana Pancakes

If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!

Recipe