These chocolate banana pancakes boast over 21 grams of protein to keep you feeling full and satisfied for the rest of your morning. They contain 8 simple ingredients and only take 15 minutes to make! I’m constantly looking for new ways to sneak protein into my meals and these are a delicious option.
The base of these pancakes is in the chocolate protein powder. I use the Women’s Best Vegan Chocolate and love the taste. You can use any plant or whey based proteins for this recipe, or swap it out chocolate for vanilla if you wish. Using oats as your “flour” is another great way to supplement more protein and thicken your pancakes. Sometimes when I make banana based pancakes they end up far thinner and soupy than I prefer. I also added an optional teaspoon of cinnamon for some added sweetness. My Ninja Blender works great for mixing the ingredients together but any food processor will do.
This recipe yields roughly 6 medium sized pancakes, perfect for two people or two servings. I store my extra pancakes in an air tight container in the fridge to eat later in the week. Serve these pancakes with fresh sliced fruit and enjoy!
Chocolate Banana Protein Pancakes
3/4 cup oats
3/4 cup almond milk
2 scoops chocolate vegan protein powder (I used Women’s Best)
2 tsp cacao powder
2 tsp baking powder
1 tsp cinnamon
- Combine all of the ingredients in a food processor or blender. Blend on high until the batter is thick and contains no lumps.
- In a medium size pan, melt 1 small scoop of coconut oil and pour batter into medium size pancakes. Cook the pancakes on medium-low heat, flipping when you see air bubbles begin to rise.
- Serve warm with fresh sliced fruit and local maple syrup. Best if consumed within 3-4 days.
PIN FOR LATER