Rich, fluffy, and packed with protein — these chocolate pancakes prove that eating clean doesn’t mean giving up the things you love. Made with wholesome ingredients like rolled oats, ripe banana, and cocoa powder, they’re blender-easy and meal-prep friendly. A breakfast worth waking up for.
INGREDIENTS
- 1 ripe banana
- 0.5 cups rolled oats
- 1 scoop chocolate protein powder
- 1 tablespoons unsweetened cocoa powder (100% cacao)
- 2 large eggs (or egg whites for less fat)
- 0.5 teaspoons baking powder
- 0.3 teaspoons ground cinnamon (optional)
- 1 teaspoons coconut oil (for cooking)
STEPS
- Blend the batter: Add 1 ripe banana, 0.5 cups rolled oats, 1 scoop chocolate protein powder, 1 tablespoons unsweetened cocoa powder (100% cacao), 2 large eggs (or egg whites for less fat), 0.5 teaspoons baking powder, and 0.3 teaspoons ground cinnamon (optional) to a blender. Blend until completely smooth. Do not over-blend — stop as soon as the batter is lump-free. Over-blending develops the oats and makes the pancakes chewy.
- Rest the batter: Let the batter sit for 2–3 minutes while your pan heats up. This allows the oats to absorb moisture and gives you a better texture.
- Heat the pan: Heat a non-stick skillet or griddle over medium-low heat. Add 1 teaspoons coconut oil (for cooking) and swirl to coat. The pan is ready when a small drop of batter sizzles gently on contact — not aggressively.
- Cook the first side: Pour approximately ¼ cup of batter per pancake into the pan. Cook undisturbed for 2–4 minutes, until the edges look set and small bubbles appear across the surface.
- Flip & finish: Flip each pancake carefully and cook for a further 1–2 minutes on the other side until cooked through. Avoid pressing down on the pancakes — let them stay fluffy.
- Serve: Stack and serve warm, topped with fresh berries, a drizzle of pure maple syrup, or a spoonful of nut butter. Enjoy immediately or follow the meal prep notes below.
NOTES
Pro tips for perfect pancakes every time:
- Use a ripe or overripe banana — the darker the peel, the sweeter your pancakes will be naturally.
- Don’t exceed ⅓ of the total batter volume in protein powder or your pancakes will turn out dry and rubbery.
- Always use baking powder — it’s what gives these pancakes their lift and fluffiness.
- Use high-quality protein powder with no artificial fillers or added sugars for the best flavor and texture.
- Cook on medium-low heat — too hot and the outside burns before the inside cooks through.
Meal prep options:
- Fridge: Cool completely, store in an airtight container, and refrigerate for up to 5 days. Reheat in the microwave for 1–2 minutes.
- Freezer: Freeze pancakes individually on a baking sheet first to prevent sticking, then transfer to a reusable bag. Keeps for up to 3 months. Reheat from frozen in the microwave for 1–3 minutes.
Topping ideas: Fresh berries · Pure maple syrup · Sliced banana · Nut butter · Greek yogurt · Dark chocolate chips