Breakfasts/ Sweet Treats

Banana Chocolate Protein Pancakes

Pancakes! O how I loooooove pancakes 💜

But you know what?

Those little light, fluffy, cakey creations used to be absolute ‘no-go’ food for me.


Well, for a long time, I was convinced they were just carbs, carbs and more carbs.

And to be honest, most pancakes really are nothing more then flour and sugar that’s usually topped with more sugar….

So when I discovered my first protein pancake recipe, it literally changed everything.

It was as though I had unveiled the holy grail (seriously!)

And ever since that day, pancakes have been firmly reinstated on the menu – hoorah!

So today I wanted to share with you one of my all time favourite pancake recipes.

These Banana Chocolate Protein Pancakes are, in my opinion, always a winner.

Now I will admit, this dish isn’t ‘low carb’, however it is way higher in protein then your average pancake recipe, and way more macro balanced, which means you’ll feel satisfied for much longer and your blood sugar levels won’t surge then crash.

So get flipping and give them a go my friend, and don’t forget to let me know what you think. ENJOY!

Banana Chocolate Protein Pancakes

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By Becky Serves: 1


  • 1oz (30g) oats
  • 1/2 scoop (15g) vanilla protein powder of your choice
  • 1 large egg white
  • 1/2 tsp baking powder
  • 3.5 floz (100ml) unsweetened almond milk
  • Cinnamon to taste
  • Pinch of salt
  • 1/2 chopped banana (save a quarter to garnish on top)
  • 1 oz (25g) 85% dark chocolate (or chocolate chips)
  • 1/2 small tub of 0% fat plain Greek yoghurt



In a food processor or blender, add the oats and quickly blitz to make a fine oat flour. (Alternatively, you can use ready ground oat flour).


Add in the protein powder, baking powder, cinnamon, salt, egg white and almond milk, then process until the mixture is smooth, if it’s too thick add a little more almond milk.


Add the chopped banana to the pancake mix. Note: I like to have chunks of banana in my pancakes, however if you prefer no chunks, blend the banana into the mixture.


Using a little coconut oil cooking spray, coat a non-stick pan and heat over a medium-high heat. Carefully pour the mixture onto the pan to cook the pancake - you can either make one large pancake or 2-3 smaller ones.


After cooking on one side for about 2 mins, carefully flip the pancake and cook on the other side until lightly golden and cooked through.


Place the chocolate in a mug or glass container and blast for a few seconds in the microwave until just melted. (Or if you have no microwave, create a bain marie with a saucepan of boiling water and a pyrex bowl, and gently melt the chocolate in the bowl).


When ready, drizzle the chocolate over the pancakes, garnish with the remaining banana and serve with half a small tub of plain low fat Greek yoghurt.

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