Description
Delicious and nutritious Chocolate Protein Pancakes made with rolled oats, chocolate protein powder, and cocoa. These pancakes are easy to prepare using a blender and cooked on the stovetop, perfect for a high-protein breakfast or snack.
Ingredients
Dry Ingredients
- 1 ½ cup rolled oats
- ¼ cup chocolate protein powder
- 2 tbsp unsweetened cocoa powder
- 3 tsp baking powder
- ½ tsp salt
Wet Ingredients
- 3 large eggs
- ½ cup coconut milk (can substitute with plain Greek yogurt)
- 1 tsp vanilla extract
- 2 Tbsp coconut oil (melted but not hot; can substitute with melted butter or avocado oil)
- 2 Tbsp maple syrup
Instructions
- Blend dry ingredients: Add oats, salt, and baking powder into the jar of your kitchen blender or food processor. Blend together until the mixture reaches a powdery-like consistency.
- Add wet ingredients: Add the chocolate protein powder, cocoa powder, eggs, coconut milk, vanilla, melted coconut oil, and maple syrup into the blender jar with the dry mixture.
- Blend batter: Blend all ingredients until you get a nice, homogenous consistency, smooth and well combined.
- Adjust batter thickness: If the batter seems too thick, add a tablespoon or two of additional milk (coconut milk or other) to loosen it. Avoid overly thick batter to prevent dense pancakes.
- Prepare pan: Grease a nonstick pan or skillet with a little oil or butter and heat over medium heat.
- Portion batter: Drop approximately 2 tablespoons of batter per pancake onto the hot skillet, using a spoon or an ice cream scoop for uniform size.
- Cook pancakes: Cook pancakes on medium heat for about 2-3 minutes on the first side until bubbles form and edges set. Flip carefully and cook for an additional 1-2 minutes on the second side until cooked through and slightly browned.
- Serve: Serve the pancakes warm, topped with a dollop of Greek yogurt and additional maple syrup or honey. Optionally, add fresh fruits as desired.
Notes
- You can substitute coconut milk with plain Greek yogurt for a thicker batter and more protein.
- Melted butter or avocado oil can be used instead of coconut oil for cooking and in the batter.
- If batter is too thick, thinner with milk to avoid dense pancakes.
- Cook pancakes on medium heat to prevent burning and ensure even cooking.
- Top with fresh fruits like berries or banana slices for extra flavor and nutrients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
