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Chocolate Chip Banana Protein Pancakes

Chocolate Chip Banana Protein Pancakes for a Guilt-Free Treat

Enjoy these Chocolate Chip Banana Protein Pancakes, a delicious and nutritious breakfast option that is quick, easy, and perfect for any dietary needs.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup oat flour Provides a gluten-free base for structure; substitute with a gluten-free flour blend if desired.
  • 1 scoop vanilla protein powder Adds protein and flavor; use plant-based protein powder for a vegan option.
  • 1 tsp baking powder Leavens the pancakes to achieve fluffiness.
  • 1/2 tsp baking soda Enhances the rise and browning of the pancakes.
  • 1/4 tsp salt Balances sweetness and enhances flavor.
  • 1 large ripe banana, mashed Natural sweetness and moisture for the batter; use applesauce or pumpkin puree for variety.
  • 1 cup unsweetened almond milk Hydrates the dry ingredients; regular milk or any plant-based milk can be substituted.
  • 1 large egg Provides structure and moisture; swap with a flax egg for vegan options (1 tbsp flaxseed meal + 3 tbsp water).
  • 1 tsp vanilla extract Enhances flavor and aroma.
  • 1/4 cup dark chocolate chips Adds a sweet and indulgent touch to the pancakes; substitute with dairy-free or sugar-free chocolate chips if needed.
  • cooking spray or butter for greasing Prevents sticking to the pan.
Optional Toppings
  • sliced bananas Fresh and fruity enhancement for serving.
  • maple syrup A classic sweet companion for your pancakes.
  • Greek yogurt Adds creaminess and extra protein for a satisfying breakfast.

Equipment

  • Mixing Bowl
  • Whisk
  • Nonstick skillet
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, whisk together oat flour, protein powder, baking powder, baking soda, and salt. Set aside.
  2. In a separate bowl, mash the banana until smooth, then mix in almond milk, egg, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry mix and gently stir until just combined; fold in dark chocolate chips.
  4. Heat a nonstick skillet over medium heat and grease it with cooking spray or butter.
  5. Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form, then flip and cook until golden brown.
  6. Serve warm topped with banana slices, maple syrup, or Greek yogurt.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 5IUVitamin C: 5mgCalcium: 10mgIron: 6mg

Notes

Allow your batter to rest for about 5 minutes before cooking for the best texture. A few lumps are okay; avoid overmixing to prevent dense pancakes.

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