Oh, protein pancakes. They are either really good or really bad. I was skeptical for the longest time and refused to make them. I mean, come on, if I’m going to eat a pancake, I want it to be the real thing! But when I started my journey to fit, I caved. Thanks Tone It Up! It took a bit of time to perfect, but I’m happy to say I’m a protein pancake believer now. ESPECIALLY when it contains chocolate and peanut butter. Enter my Chocolate Chocolate Chip Protein Pancakes with Peanut Butter Syrup. Nope, not a typo. Double the chocolate, double the deliciousness.
Chocolate Chocolate Chip Protein Pancakes
Alright y’all. These protein pancakes are good, like really good. I promise I won’t lead you astray. Whether you have been burned by protein pancakes (pun intended haha) or you are a protein pancake lover, I’m pretty sure you are going to fall in love with these babies. Oh, and the addition of the peanut butter syrup doesn’t hurt. Protein pancakes can be pretty easy to mess up, but don’t let this scare you away. I am going to walk you through the process, and I just want you remember one main thing: LOW AND SLOW. I know, I know. Mornings are rough and most of the time, we are rushing to get out the door. I’m not talking slow cooker slow, just a few extra minutes at the stove to ensure you don’t burn these glorious pancakes. Oh, they are also super freezer friendly. So, if you struggle in the mornings (ME!), make a big batch ahead of time. Freeze them. Then reheat in a toaster or microwave in the morning. Meal prep Sunday anyone!? OKAY, I will stop rambling and get to the goods…
How To: Protein Pancakes
Here’s the thing about protein pancakes: they are about as versatile as you can get. You can literally do any flavor or add ins you want. Nut butters, fruit, adaptogens, collagen, spices, herbs, heck you can even make them savory if you want to. BUT for the purpose of this blog post, we are sticking with chocolate and peanut butter.
Okay, here’s what you need:
- protein powder (I used chocolate, but you can really use any flavor you want….or even use collagen!)
- 1/2 ripe banana (I like to use bananas that I have frozen for smoothies and defrost them)
- 1 egg
- almond milk (try my homemade recipe!) or coconut milk
- chocolate chips ( I use Enjoy Life)
First things first: Heat your pan on the stove on medium heat. Spray with non stick spray (or a little oil, butter, or ghee). Then you will start with the banana, you want to smush it up as much as possible. I also add in the almond milk at this point.
Mix these ingredients together really well. You can use a fork or a blender. Both work well. Add in the rest of the ingredients and mix until just combined.
Once your pan is hot, it’s time to cook. Decide whether you want one big protein pancake or a few smaller ones. I prefer smaller because it makes me feel like I have more to eat ;).
Big Protein Pancake: pour the batter in the pan, turn heat down to medium low, and cook until bubbles start forming and edges start cooking (typically takes 4-7 minutes). Flip and cook an additional 3-5 minutes or until pancake is firm.
A Few Smaller Ones: Measure out 2-4 tablespoons per pancake, depending on how small you want your pancakes. Cook until bubbles start forming and edges start cooking (typically takes 3-5 minutes). Flip and cook an additional 2-5 minutes or until pancake is firm.
Remember, LOW AND SLOW is the way to go.
To Freeze: Wrap tightly in plastic wrap or in an airtight container and freeze. The morning you want to eat them, just pull them out and heat up in the microwave or toaster oven!
How To: Peanut Butter Syrup
Peanut Butter Syrup
- peanut butter powder (I use PB Fit)
- maple syrup
While your protein pancakes are cooking, whip up the peanut butter maple syrup. This part is SO EASY. Take 3 tablespoons peanut butter powder, 2 tablespoons water, and 1 tablespoon maple syrup. Place in a bowl and mix well. It will be very liquidy, but this helps with that amazing drizzle effect. However, if you want a thicker syrup, just use 1 tablespoon of water.
Now you get to enjoy. Top your pancakes with the peanut butter syrup and any other toppings you want. Some good options include:
- more chocolate chips
- more peanut butter or other nut butter
- chia seeds
If you are protein pancake hesitant, I urge you to try out my recipe for Chocolate Chocolate Chip Protein Pancakes. You will not be disappointed.
These delicious, protein filled pancakes are perfect post workout.
- 1/2 ripe banana
- 1 tablespoon almond milk
- 1 scoop chocolate protein powder
- 1 egg
- 1 tablespoon chocolate chips
- 3 tablespoons peanut butter powder
- 2 tablespoons water
- 1 tablespoon maple syrup
1. Preheat stove and skillet on medium heat. Spray pan with non stick spray.
2. Mash the banana really well. Add almond milk and mix well.
3. Add the rest of the ingredients and mix until just mixed together.
4. Big Protein Pancake: pour the batter in the pan, turn heat down to medium low, and cook until bubbles start forming and edges start cooking (typically takes 4-7 minutes). Flip and cook an additional 3-5 minutes or until pancake is firm.
5. A Few Smaller Ones: Measure out 2-4 tablespoons per pancake, depending on how small you want your pancakes. Cook until bubbles start forming and edges start cooking (typically takes 3-5 minutes). Flip and cook an additional 2-5 minutes or until pancake is firm.
1. Mix the peanut butter powder, water, and maple syrup together in a bowl. To make a thicker syrup, just use 1 tablespoon of water.
2. Drizzle on top of pancakes and top with any other toppings you want.
Some other breakfast options you might like: