THE RECIPE JOURNAL · Breakfast
Chocolate Chip and Banana Protein Oatmeal Pancakes
Start your day with these fluffy, protein-packed pancakes that combine the sweetness of ripe bananas with melty chocolate chips. They’re quick to make, delicious, and perfect for a healthy breakfast or snack anytime.
FROM THE KITCHEN • Chocolate Chip and Banana Protein Oatmeal Pancakes
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the oats, flour, protein powder, and cinnamon together in a bowl. In a blender, combine the bananas, milk, eggs, brown sugar, and vanilla extract, and blend until everything is nice and smooth. With the blender running, slowly add the dry oat mixture to the wet ingredients until you have a smooth batter.
02
Step 2
Heat a skillet or griddle over medium-low heat and toss in a little butter to melt. Pour about a quarter cup of batter for each pancake onto the skillet, then sprinkle some chocolate chips on top. Cook them until you see bubbles forming on the surface and the edges start to look set, which usually takes around 3 to 5 minutes. Flip the pancakes carefully and cook for another 3 to 5 minutes until they’re golden and cooked through. Serve warm and enjoy!
Why you’ll love it
These pancakes are a delicious way to start your day with a boost of protein and fiber. The natural sweetness from bananas pairs perfectly with melty chocolate chips, making them both nutritious and satisfying. They’re easy to make and keep you full for hours.
How to serve
Top with a drizzle of maple syrup or honey for extra sweetness. Fresh berries or a dollop of Greek yogurt add a refreshing touch. For a bit of crunch, sprinkle chopped nuts on top just before serving.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the toaster or microwave until warm. You can also freeze them individually and thaw as needed for a quick breakfast option.
