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To make these tasty pancakes, you need just a few key items. First, grab some ripe bananas. They add natural sweetness and moisture. Next, you need large eggs. They help bind the mixture and add protein. Finally, rolled oats are a must. They act as a great base and give a nice texture. For the protein boost, use chocolate protein powder. This gives the pancakes a rich chocolate flavor while packing in protein. Also, add cocoa powder. It enhances the chocolate taste and deepens the flavor. You can sweeten the pancakes with honey or maple syrup. This step is optional but adds a nice touch. For a fun twist, sprinkle chocolate chips on top. They melt slightly and create a delightful treat. You might also want milk or almond milk. This can help adjust the batter's thickness. If you want to see all the details, check the Full Recipe for Chocolate Banana Protein Pancakes. - Mashing the banana: Start with a ripe banana. Use a fork to mash it in a bowl. Aim for a smooth texture. The riper the banana, the sweeter your pancakes will be. - Combining wet ingredients: Next, add two large eggs to the mashed banana. Whisk them together until fully mixed. This adds protein and helps bind the batter. - Mixing oats and protein powder: In a blender, combine one cup of rolled oats, one scoop of chocolate protein powder, half a teaspoon of baking powder, and one tablespoon of cocoa powder. Blend until it becomes a fine flour. This step makes the pancakes hearty and nutritious. - Achieving the right consistency: Gradually add the dry mix to the wet ingredients. Mix until combined. If the batter feels too thick, pour in a quarter cup of milk to loosen it. For extra sweetness, stir in one tablespoon of honey or maple syrup. - Heating the skillet: Preheat a non-stick skillet over medium heat. Lightly grease it with cooking spray or a bit of oil to prevent sticking. - Cooking times for pancakes: Pour about a quarter cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface. Flip the pancakes and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter. Enjoy these fluffy delights warm, topped with chocolate chips or sliced bananas if you wish. For the complete recipe, check the Full Recipe. To get the best texture for your pancakes, you need to adjust the batter's thickness. If your batter feels too thick, add a splash of milk. This will make it easier to pour. A thinner batter helps the pancakes cook evenly. To ensure even cooking, use a non-stick skillet. Heat it over medium heat. Watch for bubbles forming on the surface. This means it's time to flip! You can easily boost the flavor of your pancakes. Consider adding a dash of vanilla extract or a sprinkle of cinnamon. Both give a warm, inviting taste. If you want it sweeter, add honey or maple syrup. This small change can make a big difference. Making your pancakes look great is fun! Try stacking them high on a plate. Drizzle with maple syrup for shine. Sprinkle extra chocolate chips on top for a sweet touch. You can also add sliced bananas for a colorful finish. These small details make your meal feel special. For more ideas, check the Full Recipe for creative serving suggestions! {{image_2}} You can easily change the taste of these pancakes. Adding peanut butter or almond butter gives them a creamy, nutty flavor. Just mix in a tablespoon or two when you mash the banana. You can also try different protein flavors. Vanilla or strawberry protein powder can add a fun twist. Experiment with what you like best. If you need gluten-free pancakes, use gluten-free oats. They work just as well in this recipe. For vegan options, swap the eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. You can also use plant-based milk in place of regular milk. You can easily scale this recipe. If you're cooking for a crowd, just double or triple the ingredients. This way, you can serve more pancakes at once. For meal prep, you can make a big batch and store them. They heat up well, making them perfect for quick breakfasts throughout the week. Check out the Full Recipe for more details on how to make these delicious pancakes! I often make extra pancakes for busy mornings. To store them, place pancakes in a single layer on a plate. Cover them with plastic wrap or foil. Then, put the plate in the fridge. This keeps them fresh for up to three days. If you want to store pancakes longer, you can freeze them. Stack the pancakes with parchment paper between each. Then, place them in a freezer bag. They can last up to two months in the freezer. When it’s time to eat those delicious pancakes again, reheating is easy. For the microwave, place one pancake on a microwave-safe plate. Heat it for about 20-30 seconds. Check if it’s warm enough. If not, heat in 10-second bursts. For stovetop reheating, use a skillet on low heat. Place the pancake in the skillet for about 1-2 minutes on each side. This keeps the edges nice and crisp. Refrigerated pancakes stay good for about three days. After this, they may not taste fresh. Watch for signs of spoilage. If you see mold or a sour smell, it’s best to throw them away. When frozen, pancakes can last for two months. Make sure to check for freezer burn before eating. Keeping an eye on these signs helps you enjoy your pancakes safely. To make Chocolate Banana Protein Pancakes, follow this simple recipe: - 1 ripe banana, mashed - 2 large eggs - 1 cup rolled oats - 1 scoop chocolate protein powder - 1/2 teaspoon baking powder - 1 tablespoon cocoa powder - 1/4 cup milk (or almond milk) - 1 tablespoon honey or maple syrup (optional) - Pinch of salt - Cooking spray or a small amount of oil for the pan - Chocolate chips (optional, for topping) Start by mashing the banana in a bowl. Then, mix in the eggs until smooth. Next, blend the oats, protein powder, baking powder, cocoa powder, and salt until fine. Combine the dry and wet mixes in a bowl. If the batter seems thick, add milk. Heat a pan over medium heat, spray it lightly, and pour in the batter. Cook until bubbles form, flip, and cook until golden. Enjoy your pancakes warm, topped with chocolate chips or banana slices. Yes, you can easily substitute ingredients. If you have an allergy to eggs, use flaxseed meal instead. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for a few minutes. Instead of rolled oats, you can use oat flour. If you're lactose intolerant, almond milk works great too. For a sweeter taste, you can swap honey for agave syrup. Just remember, substitutions may change the texture and taste. You can serve Chocolate Banana Protein Pancakes with many tasty items. Here are some great pairings: - Fresh fruit like strawberries or blueberries - A dollop of Greek yogurt for creaminess - A drizzle of maple syrup for sweetness - Nut butter like peanut or almond for added protein - Whipped cream for a fun twist These options can elevate your meal, making it more delicious and enjoyable. These chocolate banana protein pancakes are easy and tasty. You need ripe bananas, eggs, oats, and protein powder. I shared how to mix the batter, cook the pancakes, and achieve the best texture. You can also try fun variations like peanut butter or go gluten-free. Store leftovers well and reheat for quick meals. The options are endless, and the results are delicious. Enjoy making these pancakes your way, and make mornings delightful!

Chocolate Banana Protein Pancakes

Indulge in a deliciously healthy breakfast with these Chocolate Banana Protein Pancakes that are quick to make and packed with protein! Combining ripe bananas, eggs, and oats with chocolate protein powder, this recipe offers a yummy twist on traditional pancakes. Perfect for busy mornings, they are ready in just 20 minutes. Click to discover the simple steps and treat yourself to a nutritious start to your day!
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Ingredients
  

1 ripe banana, mashed

2 large eggs

1 cup rolled oats

1 scoop chocolate protein powder

1/2 teaspoon baking powder

1 tablespoon cocoa powder

1/4 cup milk (or almond milk)

1 tablespoon honey or maple syrup (optional)

Pinch of salt

Cooking spray or a small amount of oil for the pan

Chocolate chips (optional, for topping)

Instructions
 

In a medium-sized mixing bowl, mash the ripe banana with a fork until smooth.

    Add the eggs to the banana and whisk together until well combined.

      In a blender, combine the rolled oats, chocolate protein powder, baking powder, cocoa powder, and salt. Blend until the oats are a fine flour consistency.

        Gradually add the dry oat mixture to the wet ingredients, mixing well to combine. If the batter is too thick, add the milk to loosen it. For added sweetness, stir in honey or maple syrup.

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

            Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for about 2-3 minutes on one side, until bubbles form on the surface. Flip the pancakes and cook for an additional 1-2 minutes on the other side until golden brown.

              Remove from skillet and repeat with remaining batter.

                Serve warm, topped with chocolate chips and sliced bananas if desired.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4 pancakes

                    - Presentation Tips: Stack pancakes high on a plate, drizzle with a little maple syrup, and sprinkle extra chocolate chips and banana slices on top for an inviting presentation.