Go Back
+ servings

Chocolate Banana Protein Pancakes

StephanieWellbeing
Protein-filled and refined sugar-free, these pnacakes are the perfect post-workout fuel. Cook up a batch and eat throughout the week for a yummy breakfast option!
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Brunch
Cuisine Gluten-Free, Healthy, Vegetarian
Servings 8 pancakes
Calories 177 kcal

Ingredients
  

Instructions
 

  • Blend oats in a blender to make your own oat flour!
  • Place banana and blueberries in a bowl and mash well.
  • Add all ingredients and only 1.5 cups of blended oat flour. Mix well with a masher or electric beater, if you have one.
  • If the batter is too liquidy (rolls off the spoon instead of slowly dripping) add more oat flour and beat with whisk, as necessary.
  • Using a small pan and no oil (this part is critical for creating the perfect pancakes), turn the stove on to medium-high heat for 3-5 minutes.
  • Then add a small amount of batter on medium heat and let sit on one side for 2-3 minutes, or until the bottom is solid, before flipping over to the other side for about 1-2 minutes.
  • Optional: top with maple syrup, almond or peanut butter, extra berries, or sliced banana!

Notes

Make sure you don’t use too much batter for each “dollop” you place in the pan or else your pancakes will be too thick to turn over, won’t cook in the center, and will crumble (also small pancakes are cute, so even better!). If the bottom of the pancake is cooking too fast, just turn down to low-medium heat so that you don’t burn your pancakes! Each stove is different, so this is what worked with mine!

Nutrition

Serving: 1pancakeCalories: 177kcalCarbohydrates: 30gProtein: 8gFat: 3.6gFiber: 4gSugar: 11g
Keyword Gluten-Free, Healthy, Pancakes, Post-Workout, Protein, Refined Sugar-Free
Did you make this recipe?Comment below or tag @stephaniewellbeing on instagram and let us know!