Starting your day with Chocolate Blender Protein Pancakes offers a delicious and nutritious breakfast option that satisfies your chocolate cravings while keeping you full and energized. This recipe is quick, easy, and made with wholesome ingredients to support your fitness and health goals.

Why You’ll Love These Protein Pancakes

High in Protein – Supports muscle recovery and satiety.
Gluten-Free & Vegan – Made with plant-based ingredients.
Easy to Make – Blend, pour, and cook!
Refined Sugar-Free – Naturally sweetened with banana and maple syrup.
Great for Meal Prep – Make ahead and store for a quick, healthy breakfast on busy mornings.
Kid-Friendly – A tasty way to sneak in extra nutrition for the whole family.

Healthy, High-Protein, and Vegan-Friendly

Chocolate Blender Protein Pancakes

Recipe by Michelle DimovCourse: Breakfast, Pre-workout Meal, Post-workout MealDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

435

kcal

Per serving:
Calories: 435
Protein 18 grams
Carbs 55 grams
Fats 12 grams

Ingredients

1 cup quick rolled oats
3 tbsp. cocoa powder
1 scoop chocolate protein powder (or protein powder of choice)
1 tsp. baking powder
½ medium banana
1 large egg (for non-vegan) or 1 tablespoon flax meal mixed with 2 tablespoons water (for vegan)
1 tablespoon unsalted butter, melted (for non-vegan) or vegan butter (for vegan)
1 ⅓ cup (320ml) unsweetened soy or almond milk
2 tbsp. maple syrup

Directions

Prepare the Flax Egg (Vegan Option Only):
In a small bowl, mix the flax meal and water. Let it sit for a few minutes to form a gel-like consistency. This acts as an egg substitute, adding fiber and healthy fats.
Blend the Batter
Melt the butter. In a blender, combine the milk, egg or flax egg, maple syrup, rolled oats, banana, cocoa powder, chocolate protein powder, and baking powder. Blend until smooth.
Cook the Pancakes
Heat a non-stick frying pan over medium heat and lightly grease with oil or butter.
Pour small amounts of batter onto the pan.
Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until fully cooked.
Repeat with the remaining batter.
Serve and Enjoy!
Enjoy these Chocolate Blender Protein Pancakes warm, topped with maple syrup, fresh fruit, or a dollop of nut butter. They also pair well with Greek yogurt or a drizzle of almond butter for an extra protein boost.

Notes

Note: This recipe is versatile and can be adapted to suit both vegan and non-vegan diets by selecting the appropriate ingredient options provided above.

Tips for the Perfect Chocolate Blender Protein Pancakes

Thicker Batter? Add a splash more milk to reach your desired consistency.
Extra Protein Boost? Add chia seeds or an extra half scoop of protein powder.
Make it Sweeter? Blend in a few Medjool dates for natural sweetness.
Store for Later: Keep leftovers in the fridge for up to 3 days or freeze for a quick grab-and-go breakfast.

Add in Toppings:

Enhance your pancake experience with these tasty and nutritious toppings:

Maple Syrup: Drizzle pure maple syrup over your pancakes for natural sweetness and a rich, unique flavor. Maple syrup contains essential minerals like manganese and zinc, offering a nutritional boost to your breakfast.
Fresh Berries: Add a burst of flavor and additional antioxidants.
Nut Butter: Drizzle almond or peanut butter for healthy fats and extra protein.
Chopped Nuts: Sprinkle walnuts or almonds for added crunch and nutrients.

Nutritional Benefits of Chocolate Blender Protein Pancakes

These pancakes are packed with fiber, plant-based protein, and antioxidants from cocoa powder, making them a nutritious and satisfying breakfast or post-workout meal. Try this easy Chocolate Blender Protein Pancake recipe and start your day with a protein boost! Let us know how you like them by tagging us on Instagram! #Fitnhealthy #ProteinPancakes

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