Chocolate Protein Pancakes

4-Ingredient Protein Pancakes

These protein pancakes are the best ever, and they are SO easy to make! All you need are protein powder, egg whites, bananas and baking powder.

Are protein pancakes healthy?

Pancakes are perfect for a weekend breakfast. But unfortunately, not all pancakes are nutritious. In fact, depending on the ingredients and toppings, they can be very high in carbs and calories.

Plus, with a topping of “fake” maple syrup, the pancake breakfast is a sugar crash waiting to happen. The good news is, this protein pancake recipe is a much better choice.

So are protein pancakes healthy? Absolutely! This breakfast is high in protein and low in calories. One serving of 2 pancakes has just 250 calories, and a whopping 30 grams of protein!

Now, if you are eating low carb, be mindful of the fact that this recipe is not low carb since we are using bananas, which contain lots of natural sugars.

Pancake ingredients

With only 4 ingredients, this may be the simplest protein pancake recipe ever! Here is what you’ll need to make them:

• Bananas – Use bananas that are as ripe as possible. This is the perfect opportunity to use your overripe bananas to make something other than banana bread!

• Protein powder – I use vanilla flavour protein powder. As a result, they have a little extra zip of flavour. Plain (unflavoured) powder will also work. Just make sure to use whey protein for best results – you can try rice, soy or pea protein, but keep in mind the results and texture may be different.

• Egg whites – These are a great source of protein. In combination with protein powder, egg whites really give this breakfast a boost of fuel for your body.

• Baking powder – NOT baking soda
• Butter – The butter isn’t part of the pancake batter; it’s just for greasing the skillet so the pancakes don’t stick.

How to make the protein pancake recipe

1. Start by mashing the bananas in a large mixing bowl. When the bananas are mashed, add in the other ingredients and stir well to combine everything. Then, heat some butter in a large frying pan over medium heat.

Note: If you plan to substitute applesauce for one or more of the bananas, don’t add them until after mashing the bananas.

1. Add a small spoonful of the pancake mixture to the hot pan. This is a test to make sure the skillet is hot enough to cook the pancakes. When the bottom of the tester pancake starts to form, flip it, finish cooking it, and then remove from heat.

1. Add pancake batter using a large ladle, cooking four pancakes at a time. Flip them after they become golden brown on the bottom, about 5 minutes.
2. Serve the pancakes with any toppings of your choice.

I usually top my protein pancakes with slices of banana and fresh blueberries or a drizzle of pure maple syrup.

A fun idea is to make pancake sandwiches. Do this by spreading some nut butter onto one pancake, then place a second pancake on top of it for pancakes to go!

Ingredient substitutions

Protein powder: If you need a dairy-free or vegan alternative, there are plant-based protein powders. They are usually available at health food stores, or online.

Bananas: A great substitute for bananas in baking is applesauce. In general, you can use 1/2 cup of applesauce as a replacement for 1 medium banana.

Note: For this protein pancake recipe, you cannot replace all of the bananas with applesauce. You can safely substitute 1 cup of applesauce for two bananas, though. If you try to replace all of the bananas with applesauce, the pancake batter will be too wet. As a result, the pancakes won’t have enough structure to rise and become fluffy.

What type of protein powder to use

I use whey protein powder. When you shop for the protein powder, you may see whey listed on the ingredient label in one of these forms:

• concentrate
• isolate
• hydrolysate

All of these forms of whey protein are gluten-free and completely safe for people with celiac disease.

In case you are wondering, whey is one of two proteins that are in dairy milk. (The other protein is casein.) Whey is the watery portion of milk that separates from curds during the process of cheesemaking. Here is the protein powder I use if you're looking for a clean one.

Storing and reheating

If you make too many pancakes or you want to save some to enjoy later, store them in the fridge. They’ll keep well there for 5 days.

To prevent them from sticking together, wait until they are completely cool first. Also, place a piece of parchment or wax paper between each pancake.

To reheat, microwave on high for 1 to 2 minutes, or reheat them in a toaster or toaster oven.

Freezing protein pancakes

You can also freeze the pancakes. They will keep well frozen for up to 2 months. Just be sure to freeze them in an airtight bag or container. You can reheat them from frozen for 2-4 minutes in the microwave, or pop them into the toaster.

Double Chocolate Protein Pancakes

By Annie Holmes Published in Breakfast

Healthier high protein pancakes studded with chocolate chips and naturally sweetened with bananas!

Today we are talking pancakes. Not just any pancakes. Big, beautiful Double Chocolate Protein Pancakes! That’s right. This glorious stack of pancakes you see isn’t full of sugar and fried up in loads of butter. These pancakes are full of bananas, protein powder, and dark chocolate cocoa powder, and are cooked in coconut oil.

This has everything indulgent you would ever want from a big stack of pancakes, but instead starting your day on a load of empty calories this gives you real sustenance to get through your day!

Look at these beauties! They kind of look like brownies in pancake form because of the light fluffy texture, but with crisp edges. This is where the coconut oil comes into play. If you cook these in regular oil or butter, you won’t get quite the same effect.

One of the best things about these protein powder pancakes is that they store really well. I made a batch on a Sunday and stored them in the fridge for a quick, healthy breakfast! Doesn’t get much easier than that!

What Ingredients Are Needed for Protein Pancakes?

These healthy protein pancakes use many of the same ingredients that regular pancakes do, so I’m sure you already have many of them in your pantry!

• Flour
• Bananas
• Egg
• Baking soda
• Salt
• Protein powder
• Cocoa powder
• Buttermilk
• Chocolate chips

How to Make High Protein Pancakes

These are such easy protein pancakes to make. Here are the basic steps for making chocolate protein pancakes:

1. Add all the ingredients except the chocolate chips into a blender. Blend until smooth.
2. Gently stir in the chocolate chips by hand.
3. Grease a skillet or griddle with coconut oil, then use a 1/4 cup measuring cup to transfer the batter to your skillet.
4. Cook until bubbles form, then flip.
5. Serve as is, or drizzle with maple syrup, peanut butter, almond butter, etc.

What Type of Protein Powder Should I Use?

I used Vitasport Prozein Synthesis protein powder in chocolate. However, any kind will do.

Can I Freeze Protein Pancakes?

Yes! These protein powder pancakes freeze very well. Lay flat on a baking tray, then freeze until hardened. Once firm enough to stack, seal inside a freezer bag. To thaw, warm in the microwave or toaster.

How to make protien pancakes

• Shop
• Objective
• Easy Cooking
• Protein Pancakes

So fluffy, so fresh, so full of protein

• 6x more protein than regular pancakes
• Gluten-free recipe
• No added sugar** or artificial flavors

Shaken or stirred. Fresh from the pan in under 5 minutes.

1. For around 4 pancakes, put 80g pancake mix (approx. 8 tablespoons) in a bowl. Add 150ml cold water.

2. Stir until smooth.

3. Ladle the batter into a greased, hot pan. We recommend using coconut oil instead of butter.

4. As soon as the pancakes are golden on both sides, eat them hot with your favorite toppings.

GOLDEN BROWN, DELICATELY FLUFFY, JUST PERFECT

Perfect pancakes without a recipe. No bits of eggshell in the batter. No headaches. We put the perfect blend of deliciousness and protein into the packet. Just add water and they're ready in no time. For soft, thick pancakes. Fluffy and golden. Just a little bit naughty, but without the guilty conscience.

6x more protein.
less sugar.

We amped up the protein content and cut down on the carbs for these pancakes. Other mixes use white flour and sugar, but our pancakes contain gluten-free oat flour and 60% protein. And that protein comes from whey and milk protein from grass-fed cows, plus egg protein from free-range hens.

*In comparison with regular pancake baking mixes
**Contains naturally occuring sugars

Nutrition facts	per 100g	per 80g
Energy	1625 kJ/ 384 kcal	1300 kJ/ 308 kcal
Fat	7.0g	5.6g
of which saturates	3.4g	2.7g
Carbohydrates	18g	14g
of which sugars	1.7g	1.4g
Protein	60g	48g
Salt	2.3g	1.9g

NOTE: Can contain traces of soy.

Shaken or stirred. Fresh from the pan in under 5 minutes.

1. For around 4 pancakes, take 80g pancake mix (approx. 8 tablespoons) and place in a bowl or shaker. Add 150ml cold water.

2. Mix with a whisk or shake well in a shaker with a sieve until the batter is smooth.

3. Ladle the batter into a greased, hot pan or pour straight from the shaker. We recommend using coconut oil instead of butter.

4. As soon as the pancakes are golden on both sides, eat them hot with your favorite toppings.

Our favorite recipes

Pancakes with salmon and avocado

Nutritional information per 100g: 198 kcal, 20g protein, 6g carbohydrates, 10g fat Per serving: 631 kcal, 63g protein, 19g carbohydrates, 32g fat

Here’s what you need:

80g Protein Pancakes pancake mix

1 tsp of foodspring Coconut Oil

1 slice smoked salmon

1 handful lettuce

Pancakes with chia jam

Nutritional information per 100g: 211 kcal, 28g protein, 11g carbohydrates, 4g fatPer serving: 401 kcal, 53g protein, 22g carbohydrates, 8g fat

Here’s what you need:

80g Protein Pancakes pancake mix

200g of your favorite fruits (frozen or fresh)

20g foodspring Chia Seeds

Ultimate breakfast burger with bacon

Here’s what you’ll need:

80g Protein Pancakes pancake mix

1tsp of foodspring Coconut Oil

2 slices of bacon

1 handful lettuce

But really easy and delicious to make, it tastes like a fluffed up omelette, the protein content is off the chart though, really worth it.

I love the pancakes

I tried the pancake as a first time and are so amazing, delucious and light!

Beautiful pancakes on picture but taste isn’t there. Even with loads of toppings I wasn’t very happy with the taste and the texture..

Best pancakes ever. The only flaw is the package is too small

Iv heard so many good things about this product. I follow plenty of reality stars ( Louise Thompson specifically) & often posts about these pancakes. They always look delicious. So , I took the plunge & ordered for myself. Well I was not disappointed, Im absolutely in love with this mixture , its thick , creamy & tastes deliciously healthy :)
The fit in well with my current beach body training food regime .

J’ai l’impression de manger de la farine.
Pancakes extrêmement secs.

Quick and easy to make, but very dry on taste. I'd rather add proteine powder to normal pancakes.

How can a protein pancake can taste SO good?! I loved it but the real test came with my kids. They liked them more than mine! They’re soft, inflate like normal pancakes and taste great! Now they can add syrup and I don’t feel so bad. But for me, no syrup is needed !

Well this is one of the worst pancake mix I’ve ever tried wish I could get my money back, I guess is hard to make “healthy” pancakes

Not sure if I'm convinced about this. Taste-wise are good, but I can't get them looking full and fluffy. I tried different ways but always end up having flat pancakes :( I might just finish the box and go back to my regular recipe.

Frequently Asked Questions

Our nutritionists, food technicians, and athletes tested and retested the recipe until they found the formula for the perfect baking mix. Other protein recipes are often tough and dry, but our pancakes are really fluffy. This is because of our clever combination of gluten-free oat flour, whey, and milk protein from grass-fed milk plus egg protein from free-range hens.

Our pancakes are very different from crepes. They taste best when thick and golden. This gives you something to really sink your teeth into first thing in the morning. You'll get 16 thick Protein Pancakes from one package. If you like your pancakes thinner, you'll obviously get more.

It’s simple: Other baking mixes have a ton of added sugar. We turned this formula on its head: 0% added sugar** and 60% protein. Just as delicious, and just as simple and quick to prepare.

You could, but our Protein Pancakes are more delicious. We've taken great care in choosing all our ingredients and testing our recipes so the pancakes you make with our baking mix will be as fluffy and soft as regular pancakes would be.

It works! Our baking mix contains everything you need for perfect pancakes: gluten-free oat flour, milk protein, and egg protein. Wanna try something different? Try them with milk or your favorite milk alternative instead of water. Calorie count and nutritional values will change when prepared with a liquid other than water.

Chocolate Protein Pancakes (Vegan + GF)

Looking for a chocolatey AND protein-packed breakfast? These moist and tender pancakes come to the rescue!

Packed with 19g of plant-based protein, these soft and fluffy pancakes come together in less than 15 minutes!

Oat flour is combined with rice flour and almond flour to gives more structure and tenderness to the pancakes. Then we have cocoa powder for an extra chocolate flavor, and chocolate-flavored vegan protein powder. Why chocolate-flavored protein powder? Simply because I had chocolate protein powder in my pantry, as I find it usually tastes better in smoothies and shakes than vanilla protein powder.

I went with Orgain Creamy Chocolate Fudge Powder, but feel free to use your favorite plant-based protein powder! I also heard great things about KOS protein powder, if anyone has tried it let me know!

Personally, I didn’t add any sugar to the batter as the protein powder I’m using is already sweetened with stevia, plus the pancakes will later be drizzled with maple syrup.

The batter comes together in less than 10 minutes, whisk together all the dry ingredients. Then pour in almond milk, vanilla extract, apple cider vinegar, and you are good to go.

Cook the pancakes on a non-stick pan for a few minutes on each side and serve with your favorite toppings! Banana slices, chocolate chips, peanut butter, the choice is yours!

These soft pancakes are not dry or gummy and are packed with protein, fiber, and very low in sugar!

Let me know in the comments if you try this recipe!

Chocolate Protein Pancakes (Vegan + GF)

Moist and tender vegan protein pancakes that are gluten-free and naturally sweetened. With 19g of plant-based protein per serving!

• Author: Full of Plants
• Yield: Around 5 pancakes 1 x

Ingredients

• 1/4 cup + 2 tbsp ( 33g ) oat flour
• 2 tbsp ( 20g ) white rice flour
• 1 tbsp ( 6g ) almond flour
• 1 and 1/2 tbsp ( 12g ) vegan chocolate protein powder
• 1 tbsp ( 7g ) cocoa powder
• 1 tbsp ( 10g ) coconut sugar (if using unsweetened protein powder)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 cup + 2 tbsp (90ml) almond milk
• 1/4 tsp apple cider vinegar
• 1/2 tsp vanilla extract (optional)

Instructions

1. In a small mixing bowl, whisk together the oat flour, rice flour, almond flour, protein powder, cocoa powder, coconut sugar if using, baking powder, and baking soda.
2. Pour in the almond milk and vanilla extract if using and whisk until smooth. Stir in the apple cider vinegar and whisk for a few seconds until just combined.
3. Heat a teaspoon of oil in a large non-stick skillet over medium heat. Use a kitchen paper towel to rub the skillet with the oil.
4. Pour about 1/4 cup of the pancake batter onto the skillet. Cook the pancakes until the edges appear dry and some bubbles are visible in the middle. Carefully flip the pancakes and cook for about 2 more minutes. Repeat with the remaining batter.
5. Stack the pancakes on a plate and serve with a drizzle of maple syrup, banana slices, and chocolate chips!

Notes

To make protein pancake mix, quadruple all the dry ingredients and whisk together in a mixing bowl. Transfer to a clean jar. When you want to make pancakes, add 1/2 cup and 3 tablespoons of the pancake mix to a mixing bowl. Add 1/4 cup and 2 tablespoons of almond milk and the apple cider vinegar.

I used Orgain Chocolate Protein Powder, that has a nice flavor in my opinion. However it has a stevia aftertaste, so if you are not a fan of stevia, go with another one like Bob’s Red Mill or Aloha.

Nutrition

• Serving Size: 1 (5 pancakes)
• Calories: 425
• Sugar: 0g
• Fat: 11g
• Carbohydrates: 70g
• Fiber: 11g
• Protein: 19g