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Author:
Tracy Nawara
Incorporating lots of protein into your diet has proven health benefits. High protein diets influence metabolism, your GI tract, and energy levels. No matter your other dietary restrictions, eating foods that are high in protein is good for your body.
For a high-protein, gluten-free breakfast option, these Triple Chocolate Protein Pancakes are perfect. The batter contains chocolate protein powder, gluten-free oat flour, and whole chocolate chips. This meal comes together in less than 30 minutes, perfect for a lazy Sunday morning.
The batter begins with freshly ground oat flour. Use gluten-free oats to keep this recipe Celiac-friendly. Blend your oats in the blender to get a fine texture, which you want in fluffy pancakes. You can alternatively use processed oat flour, but grinding your own is so easy and tastes fresh.
Next, a banana and two eggs are used as the binder for these pancakes. Without these ingredients, the pancakes would fall apart. As the only sweetener in this recipe, maple syrup adds a familiar pancake flavor right into the batter.
You can’t have triple chocolate pancakes without three chocolate ingredients. The first chocolatey ingredient used in the batter is chocolate protein powder. Most of the protein content comes from this simple ingredient, which thickens and sweetens as well. Cocoa powder and chocolate chips are folded into the batter for a truly deep chocolate experience.
The entirety of the batter can be blended using your standard blender. Be sure to fold in the chocolate chips so they do not break up in the blender. When the batter is mixed, it’s time to fry up some pancakes.
You may need to cook these pancakes in batches, depending on the size of your pan. Use no more than ¼ cup of batter per pancakes to keep them in reasonable sizes. Either a pat of butter or vegetable oil adds flavor and keeps the pancakes from sticking to the pan.
Once the pancakes are fully cooked, they are ready for serving. For a pretty presentation, top the pancake stack with even more chocolate chips and optional butter or maple syrup. These pancakes do not have many sweet elements, so a sweet topping lends nicely to the overall flavor. These chocolate protein pancakes are chewy, gooey, and incredibly decadent.
Serve these pancakes if you have a few chocoholics in your home. They are the perfect breakfast that feels like dessert. And yet, this recipe is gluten-free and healthy! Plus, the protein content is off the charts, so you will feel full and energized all day long!
To your high-powered blender, add your rolled oats. Pulse 8-10 times or until you have a fine, even powder. You may need to stop and stir a few times before pulsing again.
Add to the oat flour the banana, eggs, maple syrup, protein powder, cocoa powder, baking powder, almond milk, and salt. Run the machine until you have a thick, chocolatey batter that is smooth throughout.
Remove the batter to a pourable measuring cup. Fold in the chocolate chips with a spatula.
Heat a large nonstick skillet over medium-low heat. Melt the butter in the pan and swirl to coat. Pour about 3 tablespoons to ¼ cup of batter per pancake. You should be able to comfortably cook 4 pancakes at a time. Cook until bubbles burst on top of each pancake and then flip. Continue cooking on the second side for no longer than 2 minutes.
Remove the first batch to a plate and continue cooking until all batter has been used.
Serve with extra chocolate chips on top. Add optional maple syrup and butter.
