Imagine starting your morning with a stack of pancakes that not only satisfy your sweet tooth but also fuel your body with powerful nutrients. These aren't your ordinary pancakes – they're a game-changing breakfast revolution that combines the comfort of classic pancakes with the muscle-building power of protein and the wholesome goodness of oats. Whether you're a fitness enthusiast, a busy professional, or simply someone who loves delicious, nutritious food, these Healthy Oatmeal Chocolate Chip Protein Pancakes will transform your breakfast routine and leave you feeling energized and satisfied.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup rolled oats
- 1 scoop protein powder
- 1 banana
- 2 eggs
- 1/2 cup almond milk
- 1/4 cup dark chocolate chips
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
Instructions
- Place rolled oats in a blender or food processor and pulse until they become a fine flour-like consistency.
- Add protein powder, ripe banana, eggs, almond milk, baking powder, and vanilla extract to the blended oats. Blend all ingredients until smooth and well combined, creating a uniform pancake batter.
- Let the batter rest for 3-5 minutes to allow the oats to absorb liquid and thicken slightly.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface with cooking spray or a small amount of coconut oil.
- Pour approximately 1/4 cup of batter for each pancake onto the heated surface. Sprinkle a few dark chocolate chips directly onto the wet batter surface.
- Cook pancakes for 2-3 minutes or until small bubbles form on the surface and edges start to look dry.
- Carefully flip the pancakes and cook the other side for an additional 1-2 minutes until golden brown.
- Repeat the process with remaining batter, adjusting heat as needed to prevent burning.
- Serve warm, optionally topped with additional chocolate chips, fresh fruit, or a drizzle of honey.
Tips
- Blending Technique: Ensure your oats are ground into a fine flour-like consistency for the smoothest batter possible. A high-powered blender works best.
- Batter Consistency: If the batter seems too thick, add a little more almond milk. If it's too thin, let it rest longer or add a bit more protein powder.
- Heat Control: Medium-low heat is crucial. Too high, and you'll burn the pancakes; too low, and they won't cook properly.
- Chocolate Chip Placement: Sprinkle chocolate chips directly onto the wet batter for even distribution and perfect melting.
- Resting Time: Don't skip the 3-5 minute resting period – this allows the oats to absorb liquid and creates a better texture.
- Batch Cooking: Keep cooked pancakes warm in a low-temperature oven (200°F) while preparing the remaining batches.
- Storage Tip: These pancakes freeze beautifully. Cool completely, then stack with parchment paper between layers and freeze for up to a month.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 20g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 95mg
