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Chocolate Chip Protein Pancakes

Chocolate Chip Protein Pancakes
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Fluffy, high-protein pancakes packed with chocolate chips, offering a satisfying chew from oat flour and a rich, slightly tangy flavor from Greek yogurt. Perfect for a post-workout breakfast or a protein-boosted morning meal that keeps you full.

Ingredients

Scale
  • 1 cup old-fashioned rolled oats, ground into fine flour (use a blender or food processor)
  • 1 scoop (30g) vanilla whey protein powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 cup full-fat Greek yogurt
  • 2 large eggs
  • 1/4 cup whole milk
  • 1 tablespoon honey
  • 1 teaspoon pure vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1 tablespoon unsalted butter or coconut oil, for cooking

Instructions

  1. Grind the rolled oats into a fine flour using a blender or food processor until it resembles all-purpose flour, about 30 seconds. This ensures a smooth batter and better texture; coarse oats can make pancakes dense.
  2. In a medium mixing bowl, whisk together the oat flour, protein powder, baking powder, and fine sea salt until fully combined. Sifting is not necessary, but ensure no lumps for even distribution of leavening agents.
  3. In a separate large bowl, add the Greek yogurt, eggs, whole milk, honey, and vanilla extract. Whisk vigorously for about 60 seconds until the mixture is smooth and slightly frothy; this incorporates air for fluffier pancakes.
  4. Pour the dry ingredients into the wet ingredients and use a spatula to fold gently until just combined, about 15-20 strokes. Overmixing can develop gluten from the oat flour, leading to tough pancakes.
  5. Gently fold in the chocolate chips with 5-6 strokes to distribute evenly without overworking the batter. Let the batter rest for 5 minutes at room temperature to allow the oat flour to hydrate and thicken slightly.
  6. Heat a large non-stick skillet or griddle over medium heat for 2-3 minutes until evenly hot. Test by sprinkling a few water droplets; they should sizzle and evaporate quickly. Add 1/2 teaspoon of butter or oil and swirl to coat.
  7. Using a 1/4-cup measuring cup or ladle, pour batter onto the skillet, spacing pancakes about 2 inches apart. Cook for 2-3 minutes until bubbles form on the surface and the edges look set and dry.
  8. Carefully flip each pancake with a thin spatula when the bottoms are golden brown. Cook for another 1-2 minutes on the second side until golden and cooked through; avoid pressing down, which can deflate them.
  9. Transfer cooked pancakes to a wire rack or warm oven (set to 200°F / 93°C) to keep them crisp. Repeat with remaining batter, adding more butter or oil as needed and adjusting heat to medium if the skillet gets too hot.
  10. Serve immediately with toppings like fresh berries, a drizzle of maple syrup, or extra Greek yogurt for added protein. For best texture, consume within 10 minutes of cooking.

Notes

Storage: Cool pancakes completely and store in an airtight container in the refrigerator for up to 3 days. Freezing: Layer pancakes between parchment paper in a freezer bag and freeze for up to 2 months. Reheating: Toast frozen pancakes in a toaster or warm in a 350°F / 177°C oven for 5-7 minutes until heated through. For a protein boost, consider adding an extra scoop of protein powder to the dry ingredients or serving with a side of scrambled eggs.

Nutrition

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