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- 1 cup rolled oats - 1 scoop chocolate protein powder - 1 banana, mashed - 1 cup almond milk - 2 large eggs To make these pancakes, you'll need some simple main ingredients. First, grab a cup of rolled oats. This gives the pancakes their base. Next, you need a scoop of chocolate protein powder. It adds flavor and protein to the mix. A mashed banana brings sweetness and moisture. For the liquid, use a cup of almond milk, or any milk you like. Finally, you'll need two large eggs to hold everything together. - 1 teaspoon baking powder - 1/2 teaspoon vanilla extract - Pinch of salt You also need some baking essentials. A teaspoon of baking powder helps the pancakes rise. This makes them fluffy. Add a half teaspoon of vanilla extract for extra flavor. A pinch of salt balances the sweetness and enhances taste. - 1/4 cup dark chocolate chips - Coconut oil or non-stick spray for cooking For a tasty twist, add in dark chocolate chips. A quarter cup is perfect. They melt and create gooey pockets of chocolate. When cooking, use coconut oil or non-stick spray to prevent sticking. This makes flipping pancakes easy. To start, gather your ingredients. In a blender, add: - 1 cup rolled oats - 1 scoop chocolate protein powder - 1 banana, mashed - 1 cup almond milk - 2 large eggs - 1 teaspoon baking powder - 1/2 teaspoon vanilla extract - A pinch of salt Blend these ingredients until smooth. If the batter seems too thick, add a little almond milk. Blend again until you reach the right consistency. This batter will be thick but pourable, perfect for pancakes. Next, gently stir in 1/4 cup dark chocolate chips. Do this carefully to keep the chips intact. You want pockets of chocolate in every bite! Now, it’s time to cook! Preheat your skillet or griddle over medium heat. Once hot, lightly grease it with coconut oil or non-stick spray. This helps your pancakes brown nicely without sticking. Pour 1/4 cup of batter for each pancake onto the skillet. Watch closely! Cook for about 2-3 minutes. You’ll see bubbles form on the top, and the edges will look set. That’s your cue to flip! Flip each pancake and cook for an additional 2-3 minutes. You want them to be golden brown and cooked through. Once done, take them off the skillet and repeat the process with the remaining batter. If needed, add more oil to the skillet. Serve these warm and enjoy the sweet, chocolatey taste! To make a great batter, focus on consistency. Use rolled oats and blend them well. If your batter is thick, just add more almond milk. This keeps it smooth. Avoid overmixing. Stir in dark chocolate chips gently. This way, they stay whole and add a nice bite. Cook your pancakes on medium heat. This helps them cook evenly. If your pan is too hot, they may burn. The secret to fluffy pancakes is to let them rest for a minute before flipping. You want bubbles to form on top before you turn them over. Stack your pancakes high on a plate. This makes them look fancy. Drizzle with maple syrup or nut butter for added flavor. Top with more chocolate chips and banana slices. This adds color and makes them even tastier. {{image_2}} You can change the flavor of your pancakes easily. Try using different protein powders. Vanilla or peanut butter protein powder adds a fun twist. You can also mix in seasonal fruits. Fresh berries or sliced peaches make a great addition. They add sweetness and color, making your pancakes more appealing. If you need gluten-free pancakes, use gluten-free oats. They work just as well as regular oats. For a vegan option, swap eggs for flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also use plant-based milk, like oat or soy milk, for a creamy texture. Get creative with your pancakes by adding nuts or seeds. Chopped walnuts or chia seeds add crunch and nutrition. You can also use flavor extracts or spices. A dash of cinnamon can elevate the taste. For a chocolate boost, add more chocolate chips or cocoa powder. Each mix-in adds a unique twist to your pancakes, making breakfast fun and exciting. To keep your pancakes fresh, store them in an airtight container. Place a piece of parchment paper between layers to avoid sticking. They will stay good in the fridge for up to three days. If you want to store them longer, consider freezing them. - Freezing pancakes: Allow the pancakes to cool completely. Stack them with parchment paper in between. Place the stack in a freezer bag. They will last for up to two months in the freezer. You can reheat pancakes in two easy ways. Use a skillet or a microwave. - In a skillet: Heat a small amount of coconut oil over medium heat. Place the pancakes in the skillet for about one to two minutes on each side. This helps keep them crispy. - In the microwave: Place your pancake on a microwave-safe plate. Heat for about 15-30 seconds. Check to see if it’s warm. If not, heat a few seconds more. To keep the texture nice, don’t overheat them. Make mornings easier by prepping these pancakes for the week. - Prepping pancakes: You can double or triple the recipe. When they cool, store them in the fridge or freezer. This way, you always have a quick breakfast ready. - Quick breakfast ideas: Pair your pancakes with yogurt or fresh fruit. You can also add some nut butter for extra protein. This makes a tasty and filling meal. Chocolate chip protein pancakes can last for about 3-4 days in the fridge. Store them in an airtight container to keep them fresh. You can also freeze them for up to a month. Just place parchment paper between pancakes to prevent sticking. Yes, you can make these pancakes without eggs. Use 1/4 cup of unsweetened applesauce or a flax egg as a substitute. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. If you don't have protein powder, you can use additional rolled oats. Try adding 1/4 cup more oats to keep the texture. You can also use ground nuts or seeds for added protein, but this may change the flavor and texture. Absolutely! You can use regular milk instead of almond milk. Any milk you prefer will work just fine, such as cow's milk, soy milk, or oat milk. The flavor may vary a bit, but the pancakes will still taste great. Yes, these pancakes are perfect for meal prep! Make a batch on the weekend and store them in the fridge or freezer. Just reheat them in the microwave or skillet when you want a quick breakfast. Enjoy them all week long! You can whip up delicious chocolate chip protein pancakes easily. We started with simple ingredients, like oats, bananas, and protein powder. Then, we went step-by-step through mixing and cooking. Don’t forget our tips for fluffy pancakes and fun variations. You can also prep leftovers for busy days. Enjoy these tasty pancakes anytime. They’re a great way to fuel your morning!

Chocolate Chip Protein Pancakes

Indulge in a delicious and healthy breakfast with these Chocolate Chip Protein Pancakes! Made with wholesome ingredients like rolled oats, chocolate protein powder, and banana, these pancakes are perfect for fueling your day. Enjoy the rich flavors of chocolate and the fun of flipping these easy-to-make pancakes in just 20 minutes. Click through to explore the full recipe and transform your mornings with tasty nutrition!
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Ingredients
  

1 cup rolled oats

1 scoop chocolate protein powder

1 banana, mashed

1 cup almond milk (or any milk of choice)

2 large eggs

1 teaspoon baking powder

1/2 teaspoon vanilla extract

1/4 cup dark chocolate chips

Pinch of salt

Coconut oil or non-stick spray for cooking

Instructions
 

In a blender, combine the rolled oats, chocolate protein powder, baking powder, mashed banana, almond milk, eggs, vanilla extract, and a pinch of salt. Blend until you have a smooth batter. If the batter is too thick, add a little more almond milk to reach your desired consistency.

    Stir in the dark chocolate chips gently to incorporate them without blending them into the batter.

      Preheat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or non-stick spray.

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

          Flip the pancakes and cook for an additional 2-3 minutes, until golden brown and cooked through.

            Repeat with the remaining batter, adding more oil to the skillet as needed.

              Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2-3

                - Presentation Tips: Stack the pancakes high on a plate and drizzle with maple syrup or your favorite nut butter. Top with additional chocolate chips and slices of fresh banana for an eye-catching finish.