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–+ servings
Chocolate Chip Banana Protein Pancakes

Indulge Guilt-Free with Chocolate Chip Banana Protein Pancakes

Enjoy a healthier breakfast with Chocolate Chip Banana Protein Pancakes, packed with protein and sweetness from ripe bananas.
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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
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup oat flour gluten-free option available
  • 1 scoop vanilla protein powder plant-based for vegan option
  • 2 teaspoons baking powder use fresh for best results
  • 1/2 teaspoon baking soda pair with acidic ingredients
  • 1 pinch salt omit for sodium-free version
  • 1 large ripe banana (mashed) overripe is best
  • 3/4 cup unsweetened almond milk any milk or milk alternative works
  • 1 large egg replace with flax egg for vegan option
  • 1 teaspoon vanilla extract optional but recommended
  • 1/2 cup dark chocolate chips use dairy-free chips for vegan

Equipment

  • Mixing Bowl
  • whisk
  • 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.
  2. In another bowl, mash the banana until smooth, then whisk in almond milk, egg, and vanilla extract.
  3. Pour the wet mixture into the dry mixture and gently mix until just combined, folding in the chocolate chips.
  4. Heat a nonstick skillet over medium heat and lightly grease it.
  5. Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface.
  6. Flip the pancakes and cook for another 1-2 minutes until browned and fluffy.
  7. Transfer pancakes to a plate, repeat with remaining batter, and serve warm with toppings.

Nutrition

Serving: 1pancakeCalories: 220kcalCarbohydrates: 34gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 200mgFiber: 4gSugar: 8gVitamin A: 250IUVitamin C: 3mgCalcium: 60mgIron: 1mg

Notes

For best results, rest the batter for 5 minutes before cooking to improve fluffiness. Store leftovers in an airtight container for up to 3 days or freeze for up to 1 month.

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