Chocolate Chip Banana Protein Pancakes

The warm, enticing aroma of pancakes sizzling on the skillet can turn any morning into a delightful occasion. These Chocolate Chip Banana Protein Pancakes are not only fluffy and delicious but also packed with wholesome ingredients. With a preparation and cooking time of just about 15 minutes, this recipe is a fantastic way to fuel your day, thanks to the nourishing oat flour and protein powder.

This recipe is perfect for anyone looking to add a nutritious twist to their breakfast routine. Whether you’re meal prepping for a busy week ahead or simply treating yourself on a weekend morning, these pancakes are a convenient option. They can be made in advance and stored, making your mornings easier.

Why You’ll Love This Recipe

• They feature a delightful combination of sweet banana and rich chocolate.
• Each pancake is light and fluffy while being protein-packed.
• The recipe is quick and easy, perfect for busy mornings.
• Versatile toppings create endless breakfast possibilities.

What You’ll Need

Gather the following ingredients to make your pancakes:

For the Pancake Batter

• 1 cup oat flour
• 1 scoop vanilla protein powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 large ripe banana, mashed
• 1 cup unsweetened almond milk
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup dark chocolate chips

For Cooking

• Cooking spray or butter for greasing

Use any non-dairy milk as a substitute for almond milk.

Substitutions & Swaps

• Oat flour can be replaced with whole wheat flour.
• Use a vegan protein powder for a plant-based option.
• Swap dark chocolate chips for milk chocolate or nuts.
• Use flax eggs instead of a regular egg for a vegan version.

How to Make It

Follow these simple steps to make your pancakes.

Whisk Dry Ingredients

In a large mixing bowl, whisk together the oat flour, protein powder, baking powder, baking soda, and salt.

Combine Wet Ingredients

In a separate bowl, mash the banana until smooth. Add the almond milk, egg, and vanilla extract, and whisk to combine.

Mix Batter

Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips.

Heat the Skillet

Heat a nonstick skillet or griddle over medium heat and lightly grease with cooking spray or butter.

Cook the Pancakes

Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface.

Flip and Finish Cooking

Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.

Repeat Cooking

Repeat with the remaining batter, greasing the skillet as needed.

Serve Warm

Serve warm with additional banana slices, maple syrup, or a dollop of Greek yogurt.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, pancakes freeze well for easy future meals.
Reheat: Microwave for 30 seconds or until warmed through.

Tips for Best Results

• Ensure your banana is very ripe for optimal sweetness and flavor.
• Don’t overmix the batter; it’s okay if there are some lumps.
• Adjust the heat as necessary to avoid burning the pancakes.
• Experiment by adding nuts or seeds to the batter for extra crunch.

Serving Suggestions

• Top with fresh fruit and a drizzle of honey.
• Pair with a side of Greek yogurt for a protein boost.
• Enjoy with a glass of almond milk or a smoothie for a balanced breakfast.