Banana Chocolate Chip Protein Pancakes

$- 1 ripe banana, mashed - 1 cup rolled oats - 1 scoop vanilla protein powder - 1 cup almond milk The main ingredients make these pancakes both tasty and healthy. The ripe banana adds natural sweetness and moisture. Rolled oats provide a hearty base full of fiber. The vanilla protein powder boosts protein, making these pancakes a great choice for breakfast or a snack. Almond milk keeps the recipe dairy-free while adding a slight nutty flavor. - 1/3 cup mini chocolate chips - Coconut oil or non-stick spray - Honey or maple syrup for serving You can add mini chocolate chips for a sweet touch. Coconut oil or non-stick spray helps prevent sticking while cooking. Drizzling honey or maple syrup on top adds extra sweetness. These options let you customize your pancakes to your taste. - Alternative protein powders - Dairy-free milk options - Gluten-free oats If you want to change the protein powder, feel free to use your favorite. You can swap almond milk for other dairy-free milk options, like soy or oat milk. If you need gluten-free pancakes, use gluten-free oats. These substitutions keep the recipe flexible for your needs. {{ingredient_image_1}} First, you will combine all the ingredients in a blender. Start with 1 cup of rolled oats. Then add 1 ripe banana that you have mashed. Next, include 1 scoop of vanilla protein powder, 1 teaspoon of baking powder, and 1/2 teaspoon of cinnamon. Pour in 1 cup of almond milk and add 1 teaspoon of vanilla extract. Finally, add a pinch of salt. Blend until the mixture is smooth and creamy. You want a thick batter that still flows easily. If it’s too thick, add a bit more almond milk. Once it looks good, fold in 1/3 cup of mini chocolate chips. This adds a sweet touch. Now it’s time to cook! Preheat your skillet or griddle over medium heat. Lightly coat it with coconut oil or non-stick spray to prevent sticking. For each pancake, pour about 1/4 cup of batter onto the skillet. Make sure to leave space between the pancakes. Cook them until bubbles form on the surface, which takes about 2-3 minutes. To know when to flip, watch for bubbles that pop and stay open. This shows that the pancake is ready. Flip the pancakes gently with a spatula. Cook for an additional 1-2 minutes until they are golden brown. Repeat this process with the rest of the batter. Add more coconut oil or non-stick spray as needed to keep cooking easy. Enjoy your warm pancakes stacked high! To mix the batter well, use a blender. It makes everything smooth and creamy. Blend all the ingredients until well combined. This helps the pancakes rise. After mixing, let the batter rest for 5 minutes. This time allows the oats to soak up the liquid. It also makes the pancakes fluffier. You can add spices for extra flavor. A pinch of nutmeg or more cinnamon works well. You can also use vanilla extract to boost the taste. Try different types of chocolate chips too. Dark chocolate can add a rich taste. You can use white chocolate or even peanut butter chips for fun twists. For non-stick cooking, heat your skillet to medium. Use a light coat of coconut oil or non-stick spray. This prevents sticking and keeps your pancakes intact. To keep pancakes warm, place them on a plate in the oven at low heat. Cover them lightly with foil. This keeps them warm while you cook the rest. Pro Tips Use Overripe Bananas: The riper the banana, the sweeter your pancakes will be. Look for bananas with brown spots for the best flavor. Experiment with Flours: If you're looking for a gluten-free option, try substituting rolled oats with almond flour or coconut flour for a different texture. Control the Heat: Keep your skillet at medium heat. If it's too hot, the pancakes will burn on the outside before cooking through. Add Extras: Feel free to mix in nuts, seeds, or dried fruit to customize your pancakes and add extra nutrition. {{image_2}} Vegan Banana Chocolate Chip Protein Pancakes You can make these pancakes vegan by swapping out the protein powder. Use a plant-based protein powder. Almond milk is great for a dairy-free option. Just follow the original recipe, and you will get tasty pancakes. Gluten-Free Option To make these pancakes gluten-free, choose gluten-free rolled oats. Check the label to ensure they are certified gluten-free. This way, you can enjoy these pancakes without worry. Adding berries or nuts You can add blueberries, strawberries, or chopped nuts to the batter. This will give your pancakes extra flavor and texture. Just fold them in gently so they mix well. Alternative sweeteners If you prefer less sugar, try using mashed dates or maple syrup instead of chocolate chips. This will change the taste and add new layers of flavor. You can experiment with different sweeteners to find what you like best. Creative toppings On top of your pancakes, you can add yogurt or whipped cream. These toppings add creaminess. You can also drizzle honey or maple syrup for extra sweetness. Pancake stack ideas for special occasions For birthdays or special days, stack your pancakes high. Layer them with fruit or chocolate between each pancake. This makes a fun and impressive dish that everyone will love. To keep your pancakes fresh, store them in the fridge. Place them in an airtight container. Make sure they cool down before putting them in. This helps avoid moisture and sogginess. You can also freeze banana chocolate chip protein pancakes. Stack them with parchment paper between each pancake. This prevents them from sticking together. Use a freezer-safe bag or container for best results. When reheating, you have two main choices: microwave or stovetop. The microwave is quick and easy. Place a pancake on a plate and heat it for about 30 seconds. If you want a crispy edge, use the stovetop. Heat a skillet over low heat and add a little coconut oil. Warm each pancake for 1-2 minutes on each side. This keeps the texture nice and fluffy. In the fridge, your pancakes last about 3-4 days. Make sure to check for any changes in smell or texture. For frozen pancakes, they can last up to three months. Just remember to label your bags with the date. This way, you’ll know when to use them. Enjoy your pancakes anytime, whether fresh or reheated! These pancakes pack a protein punch. One serving has about 15 grams of protein. The oats add fiber, which helps digestion. Bananas give you potassium, which is great for muscle health. The mini chocolate chips add a tasty touch but also some sugar. Overall, these pancakes are a balanced choice for breakfast. Yes, you can still enjoy these pancakes without protein powder. Try adding Greek yogurt or cottage cheese instead. You can also use nut butter for extra protein. These options keep the pancakes tasty and nutritious. Just remember to adjust the liquid in the recipe. To get thicker, fluffier pancakes, use less almond milk. Start with 3/4 cup instead of 1 cup. You can also add an extra banana for moisture and thickness. Let the batter sit for a few minutes; this helps it thicken up too. Cook them on lower heat for a longer time to keep them soft inside. In this blog post, I shared how to make Banana Chocolate Chip Protein Pancakes using simple ingredients like ripe bananas, rolled oats, and protein powder. You learned step-by-step instructions for preparing and cooking pancakes, along with tips for fluffy results. I also explored variations for dietary needs and unique flavors. Remember, these pancakes are not just tasty but healthy too. Whether you enjoy them fresh or stored for later, you now have the tools to impress anyone at breakfast. Enjoy your pancake-making adventure!$

Banana Chocolate Chip Protein Pancakes

Savor the deliciousness of Banana Chocolate Chip Protein Pancakes! This easy banana pancake recipe combines ripe banana and oats for a healthy twist on traditional chocolate chip pancakes. Packed with protein from the vanilla protein powder, these healthy protein pancakes are perfect for breakfast or a snack. Enjoy fluffy oatmeal pancakes with chocolate chips! Click to save this delicious chocolate chip pancakes recipe and start your day right! #ProteinPancakes #HealthyEating #BananaPancakes #BreakfastRecipes

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Ingredients

1 ripe banana, mashed

1 cup rolled oats

1 scoop vanilla protein powder

1 teaspoon baking powder

1/2 teaspoon cinnamon

1 cup almond milk (or any preferred milk)

1 teaspoon vanilla extract

1/3 cup mini chocolate chips

A pinch of salt

Coconut oil or non-stick spray for cooking

Instructions

In a blender, combine the rolled oats, mashed banana, protein powder, baking powder, cinnamon, almond milk, vanilla extract, and salt. Blend until smooth and creamy.

Fold in the mini chocolate chips into the pancake batter.

Heat a non-stick skillet or griddle over medium heat and lightly coat it with coconut oil or non-stick spray.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, approximately 2-3 minutes.

Flip the pancakes and cook for an additional 1-2 minutes until golden brown.

Repeat the process with the remaining batter, adding more coconut oil as needed.

Serve warm, stacked high, and topped with additional chocolate chips or a drizzle of honey or maple syrup if desired.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2-3