Fluffy Chocolate Chip Protein Pancakes (Without Banana!)

These Single Serving Fluffy Chocolate Chip Protein Pancakes are so easy to make and are packed with 33 grams of Protein! These Chocolate Chip protein pancakes taste like the real deal and require no banana. It is the perfect way to satisfy those sweet cravings and can be enjoyed at any time of the day!

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Why you will love these Fluffy Chocolate Chip Protein Pancakes

• Delicious Flavor: These fluffy chocolate chip pancakes are bound to be loved because of their delicious taste. The combination of fluffy texture and chocolate chips are delicious and mouth watering
• High Protein Content: With 33g of protein, these protein pancakes are a great way to fuel the body and stay satisfied for longer. If you are looking to build muscle or maintain a healthy diet while still eating foods you love, this recipe is for you.
• No Banana Required:This recipe eliminates the need for bananas, making it a great option for those who don’t like the taste or texture of bananas in their pancakes.
• Fluffy Texture: Whilst protein powder has the tendency to make things dry, dense or even chalky, these Fluffy Chocolate Chip Protein Pancakes are far from it. They are super fluffy and have an amazing texture just like normal buttermilk pancakes.
• Easy to Make: This recipe is super quick and easy to make. If you are someone who enjoys pancakes, but finds you do not have the time or patience to make them- these protein pancakes are the solution.

This recipe uses my base protein pancakes recipe, with the addition of sugar free chocolate chips.

You can find the original recipe here:

The Best Fluffy Protein Pancakes Without Banana

Macros for Fluffy Protein Pancakes

Per serve (1):

Calories: 415

Carbs: 34g

Protein: 33g

Fat: 14.5g

Ingredients & Substitutions for Fluffy Chocolate Chip Protein Pancakes

All purpose flour – This is the main dry ingredient, you could sub for spelt flour, oat flour, gluten free flour or even buckwheat flour. However the texture may change depending on the flour used.

Protein Powder – This is the second main ingredient, it adds protein, flavour without adding extra sweeteners. If you do not want to use protein I would suggest using equal parts flour. My go to protein is Caramelised White Chocolate Premium Protein from MacroMike. use my code amb-eliyaeats to save 10%. (I am a proud MacroMike ambassador!)

Sugar free granulated sweetener- Like stevia or natvia. This is optional, you can replace with equal parts normal sugar, honey or maple syrup. You can even omit it completely as the protein powder usually adds great sweetness and flavour. I use Natvia

Baking Powder- essential for fluffy protein pancakes

Egg- Essential for the texture and flavour. I have not tested these pancakes with flax eggs or a flax egg substitute but pancakes are super forgiving so if you give it a try, I’d love to hear how your pancakes turn out!

Yogurt– essential to provide moisture, thickness and make the pancakes super fluffy. I use a high protein vanilla flavoured greek yogurt however plain greek yogurt will work super well. I use Yopro High Protein Vanilla Greek yogurt

Soy Milk- You can use any milk or plant milk of your choice- almond milk works great as well

Sugar Free Chocolate Chips- I use Noshu, but you can use any chocolate chips, they do not have to be sugar free.

Tips

• Use a Non-Stick Pan: To prevent your pancakes from sticking to the pan. This will make flipping the pancakes easier and prevent them from breaking apart.
• Preheat the Pan: Make sure your pan is hot before pouring the batter onto it. This will help create a golden-brown color and ensure that the pancakes cook evenly.
• Let the pancake batter sit for 5-10 minutes to thicken
• Use an extra egg white in the batter: If you would like it to be higher protein, just use less liquid
• Use a 1/4 cup to Measure the Batter: This will help ensure that each pancake is the same size and cooks evenly.
• Don’t Overmix the Batter: Over Mixing the batter can make your pancakes tough and chewy. Mix the ingredients until just combined.
• Add Chocolate Chips After Pouring the Batter: Once you pour the batter onto the pan, sprinkle some chocolate chips on top of each pancake. This will help prevent the chocolate chips from burning or sticking to the pan.
• Cook on low medium heat
• Flip the Pancakes once bubbles form: Wait until bubbles start to form on the surface of the pancake before flipping it. Use a spatula to carefully flip the pancake over and cook the other side until golden brown.
• Keep Pancakes Warm: As you cook the pancakes, keep them wrapped in foil to keep them warm.

Storage And Meal Prep

Fridge- store in an airtight container for up to 5 days

Freezer- Wrap pancakes in parchment paper and store in a larger meal prep container or freezer bag. Freeze for up to 1 month.

Reheating- heat in the microwave for 15-45 seconds, or in a frying pan over medium heat.

Meal prep- To meal prep these just multiply the ingredients by the number of serves you would like to prep

FAQ

What protein powder do you recommend?

My favourite protein powder brand is MacroMike, use my code amb-eliyaeats to save 10% (I am a proud MacroMike Ambassador!) The flavour I use in this particular recipe is Caramelised White Chocolate Premium Protein but vanilla also works super well in this recipe!

I wouldn’t recommend a pea based protein powder as I find they create a chalkier and dry pancake.

Can I use whey protein powder?

Yes! Just use slightly less liquid as it requires less liquid than vegan protein powders.

What kind of yogurt should I use?

I always recommend a higher protein option, the one I use is Yopro High Protein Vanilla Greek yogurt, but I would also recommend Chobani or even Chobani Fit for extra added protein.