Chocolate Protein Pancakes

Ingredients

• 1 largebanana
• 2whole eggs
• 30 ml (2 tablespoons)almond milk
• 40 g (⅓ cup)white whole wheat flour
• 3 tablespoons (45 ml)Burt’s Bee Protein Healthy Radiance – Chocolate
• 0.6 ml (⅛ teaspoon)baking powder
• 1.25 ml (¼ teaspoon)ground cinnamon

Instructions

1. 1

   Blend ingredients

   Put all the ingredients into a food processor or blender. For easier mixing, add the wet ingredients first.

2. 2

   Smooth the batter

   Blend until the mixture is smooth and has the consistency of pancake batter. Scrape down the sides a couple of times if needed.

3. 3

   Heat the skillet

   Set a large skillet over medium heat.

4. 4

   Cook the pancakes

   Spray the skillet with PAM cooking spray, then add the batter. Cook each pancake for 1–2 minutes on each side.

5. 5

   Serve the pancakes

   Serve with syrup and sliced bananas.

What are chocolate protein pancakes?

These are American-style pancakes flavoured with chocolate protein powder and cinnamon, with banana and eggs forming part of the blended batter. Pancakes are a familiar American breakfast, and this version keeps preparation simple by mixing everything in one appliance.

Blending gives the batter an even texture, while whole wheat flour adds substance. The result is a quick, sweet breakfast with a tender pancake texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 276 calories, 19g protein, 38g carbs, 7g fat.

The banana and flour contribute most of the carbohydrates, while the eggs and protein powder provide much of the protein. The eggs and protein powder also contribute fat. Pair a serving with fruit or plain yoghurt for a more rounded breakfast.

Why blend the batter?

Wet ingredients first: adding the banana, eggs and almond milk before the dry ingredients can help the blender catch and combine the mixture more easily.

Scrape the sides: flour or powder can cling to the container, so pause and scrape it down as needed. Stop once the batter is smooth rather than blending longer than necessary.

The role of each ingredient

Banana and eggs: the banana brings sweetness and moisture, while the eggs help bind the batter.

Protein powder and flour: chocolate protein powder supplies the main flavour, and white whole wheat flour gives the batter structure. Baking powder helps the pancakes rise; cinnamon adds warmth.

Cooking and doneness cues

Steady heat: use medium heat so the pancakes have time to cook through without browning too quickly. Lightly spray the skillet before adding the batter.

Flip in time: cook each side for 1–2 minutes, as the recipe directs. The pancakes should be set enough to turn without breaking; adjust the heat if they colour too fast.

Serving ideas

The recipe suggests syrup and sliced bananas for serving. Add these at the table so everyone can choose how much to use.

For a more balanced plate, serve the pancakes with plain yoghurt or fruit alongside them.

Recipe notes & tips

• Add the wet ingredients before the dry ones to help them blend smoothly.
• Scrape the blender or food processor sides if flour or powder sticks.
• Use medium heat to give the centres time to cook.
• Spray the skillet before adding each batch of batter.
• Cook each side for 1–2 minutes, checking that the pancakes are firm enough to flip.
• Serve with syrup and sliced bananas as suggested.

Variations

• Berry topping: serve with fresh berries instead of sliced banana.
• Extra cinnamon: add a little more ground cinnamon for a warmer flavour.
• Nutty finish: scatter chopped nuts over the cooked pancakes.
• Yoghurt topping: serve with plain yoghurt for a creamy contrast.
• Cocoa flavour: add a dusting of cocoa powder at the table.

Common mistakes to avoid

• Over-blending: stop once the batter is smooth so it does not get mixed longer than needed.
• Unblended flour: scrape down the container sides and blend again briefly.
• Heat too high: lower the setting if the pancakes brown before they are cooked through.
• Flipping too soon: wait until a pancake is set enough to turn without tearing.
• Skipping the spray: coat the skillet lightly before adding the batter to help prevent sticking.

How to store

Cool leftover pancakes, then store them in an airtight container in the fridge for up to 3 days. Reheat in a lightly sprayed skillet over low heat or briefly in the microwave until warmed through.

Frequently asked questions