Ah, pancakes—those fluffy, comforting circles of joy! But what if I told you they could also be a powerhouse of protein and chocolatey goodness? Imagine waking up on a lazy Sunday morning, the aroma of cocoa-filled magic wafting through the air, promising a day that might just start off perfectly. These healthy chocolate protein pancakes are not just breakfast; they’re a declaration of love for flavor and fitness, all in one bite.
Steps
- Combine eggs, bananas, and oats in a high-speed blender and blend for 15-30 seconds until the oats are ground and bananas are mashed. It’s okay if the mixture has some lumps.
- Add cocoa powder, chocolate protein powder, and cinnamon to the blender. Blend again on low for 30-45 seconds until the mixture is smooth.
- Heat a griddle or skillet over medium heat and lightly coat it with non-stick cooking spray.
- Pour 1/3 cup of batter onto the preheated griddle. Cook until bubbles appear on the surface and the edges begin to set, approximately 5 minutes.
- Flip the pancake and cook for another 2 minutes until fully cooked. Repeat with the remaining batter.
- Serve the pancakes right away, optionally garnishing with fresh bananas and a drizzle of chocolate syrup.
Ingredients
- 2 eggs
- 2 bananas
- 1 cup oats
- 2 tablespoons cocoa powder
- 2 tablespoons chocolate protein powder
- 1/2 teaspoon ground cinnamon
Nutritional Values
Calories: 900kcal | Carbohydrates: 116g | Protein: 64g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.08g | Cholesterol: 792mg | Sodium: 468mg | Potassium: 1900mg | Fiber: 24g | Sugar: 32g | Vitamin A: 1236IU | Vitamin C: 20mg | Calcium: 480mg | Iron: 8mg
FAQ
- Can I prepare chocolate protein pancakes in advance?
- While these pancakes are best enjoyed fresh, you can store them in an airtight container for 2 to 3 days. They can also be frozen and reheated in the microwave or oven when needed.
- Are these pancakes suitable for a gluten-free diet?
- Absolutely! This recipe is naturally gluten-free since it doesn’t use flour. However, ensure that your oats and protein powder are certified gluten-free if you have a sensitivity.
- Why might traditional pancakes be considered unhealthy?
- Traditional pancakes can be unhealthy if they’re made with refined white flour and topped with excessive syrup and butter. This recipe offers a healthier alternative without sacrificing flavor.
- How should I store leftover pancakes?
- Store any leftover pancakes in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze them between layers of wax paper in a sealed container or bag for up to 3 months.
- What substitutes can I use for bananas or protein powder?
- If you prefer not to use bananas, ¾ cup of applesauce can be a suitable substitute. For protein powder, you can swap it with additional cocoa powder, and vice versa, to maintain the recipe’s balance.
Tips
- Proper Pan Temperature: Ensure your skillet or griddle is properly heated before adding the batter to avoid burning. Test with a small amount of batter to check if the temperature is just right.
- Limit Flipping: Only flip the pancakes once during cooking. Multiple flips can cause them to lose their fluffy texture.
- Use a Measuring Cup: To achieve evenly sized and nicely stacked pancakes, use a measuring cup to pour the batter onto the griddle.
- Storage and Reheating: Store leftover pancakes in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months. Reheat in the microwave or oven for best results.
Equipment
- High-speed blender – Essential for blending the eggs, bananas, and oats smoothly.
- Wide, heavy-bottomed pan or griddle – Ensures even heating and provides enough space to flip the pancakes easily.
- Measuring cup – Useful for portioning out the pancake batter evenly.
