Chocolate Protein Pancakes

Ingredients

• 90 g (1 cup)rolled oats
• 1 scoopvanilla protein powder
• 10 ml (2 teaspoons)cacao powder
• 2bananas
• 2eggs
• 15 ml (1 tablespoon)baking powder
• as neededbutter or oil, for frying

Instructions

1. 1

   Blend the batter

   Put the oats, protein powder, cacao powder, bananas, eggs and baking powder in a blender. Blend until they form a thick pancake batter.

2. 2

   Cook the pancakes

   Heat a little melted butter or oil in a frying pan or skillet over medium heat. Cook a pancake until it holds together on the bottom, then flip it and cook until golden on both sides. Repeat with the remaining batter.

What are chocolate protein pancakes?

They are American-style breakfast pancakes flavoured with cacao and made with oats, banana, eggs and protein powder. This version blends its ingredients into one batter, giving the pancakes a soft, brownie-like character without a separate flour mixture.

The banana adds sweetness and helps bind the batter, while the eggs help the pancakes set as they cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 128 calories, 7g protein, 20g carbs, 3g fat.

The oats and bananas provide most of the carbohydrates, while the eggs and protein powder contribute protein. The frying butter or oil supplies some of the fat; serve with fruit and yoghurt, or another simple accompaniment, to round out the plate.

Choosing the ingredients

Oats: rolled oats blend into the base of the batter. Blend them thoroughly so the pancakes cook evenly and do not have large, dry flakes.

Protein powder: vanilla gives a sweet flavour alongside the cacao. Different powders can absorb liquid differently, so expect some variation in batter thickness.

Getting the batter right

Blending: process the ingredients until the mixture is thick and cohesive. If the batter seems uneven, pause to scrape down the blender before finishing the blend.

Thickness: the recipe calls for a thick batter. Avoid adding extra liquid unless needed, as a looser mixture may be harder to flip.

Cooking and flipping

Heat: use medium heat and a lightly greased frying pan or skillet. If the pan is too hot, the outsides can brown before the centres have set.

Turning: wait until the underside holds together before flipping. Turn carefully, then cook the other side until golden.

Serving ideas

Serve the pancakes warm for breakfast or dessert. Fresh fruit makes a bright accompaniment, while a spoonful of yoghurt adds a cool contrast.

For a more substantial plate, pair them with another source of protein or serve a larger stack.

Timing and doneness

The stated total time is 15 minutes, including blending and cooking. Work in batches if needed, keeping the pan at a steady medium heat.

Look for a pancake that holds together when lifted and is golden on both sides. The recipe does not specify a cooking time for each pancake, so use these visual and handling cues.

Recipe notes & tips

• Blend the batter until the oats are finely incorporated.
• Use a lightly greased pan to help the pancakes release cleanly.
• Keep the heat at medium so the pancakes have time to set before browning too much.
• Wait until the underside holds together before attempting to flip.
• Cook in batches rather than crowding the pan.

Variations

• Add chocolate chips: fold a small handful into the blended batter for extra chocolate pieces.
• Use cinnamon: blend in a pinch for a warm spice note.
• Top with berries: serve with fresh berries for a fruity contrast.
• Add yoghurt: spoon plain yoghurt on top for a cool, tangy finish.

Common mistakes to avoid

• Flipping too soon: the pancake may break apart; wait until the underside holds together.
• Using high heat: the outside can brown before the pancake sets; keep the pan at medium.
• Leaving oat pieces: unevenly blended oats can make the batter coarse; blend until well combined.
• Overcrowding the pan: pancakes are harder to turn; cook them in batches.
• Adding too much oil: excess grease can make the edges fry unevenly; use just enough to coat the pan.

How to store

Refrigerate leftover pancakes in an airtight container for up to 3 days. Reheat in a frying pan over low heat or in the microwave until warmed through.

Frequently asked questions