Easy flourless chocolate protein pancakes made with cottage cheese, oats and banana for a delicious healthy homemade pancake recipe! Each serving has 18 grams of protein.
Fluffy chocolate protein pancakes made with just 5 key ingredients, and they are sweetened with BANANA! That is it. A healthier pancake recipe that’s full of chocolate flavour to make your taste buds happy! They’re simple, easy to make, and the ultimate nourishing breakfast recipe that will keep you full all morning.
Begin your day with these protein pancakes for a healthy morning boost! Each serving (3 pancakes) is loaded with 18 grams of protein and about 275 calories! These gluten-free pancakes are flourless, made without protein powder, and they are the perfect way to get your chocolate fix. Made with oats and cottage cheese for deliciously fluffy pancakes every time!
Ingredients you’ll need
All you need are 5 wholefood ingredients to create the most delicious chocolate protein pancakes!
- Eggs: Use large whole eggs. I don’t recommend flax eggs here.
- Bananas: I recommend you use very ripe bananas for the right amount of sweetness.
- Oats: You regular old fashioned oats gluten-free rolled oats. Also, if you only have quick oats you can certainly use those as well. The consistency will vary very slightly.
- Cottage cheese: Instead of protein powder we add a cup of cottage cheese for a boost of natural protein.
- Cocoa powder: For that yummy chocolate flavour.
- Baking powder + salt: Helps the pancakes rise and increase the flavour.
- Coconut oil: or any oil of your choice.
- For serving: maple or chocolate syrup, berries, or any other fruits of your choice.
Complete list of ingredients and amounts is located on the recipe card below.
How to make chocolate protein pancakes
Blend: Place the cottage cheese, eggs, bananas, vanilla, oats, cocoa powder, baking powder and salt in a high speed blender. Blend or pulse for 30-45 seconds until smooth.
Cook: Lightly grease a large skillet and set over medium heat. When the skillet is hot, pour 1/4 cup of the pancake batter, taking care not to crowd the pan. Cook for about 2-3 minutes until bubbles form in the batter, then flip and cook the other side for a couple of minutes. Repeat with remaining batter, adding more oil to the cooking surface as needed.
Serve: Enjoy immediately topped with yoghurt, maple syrup and fresh berries.
Tips for perfect protein pancakes:
- Preheat the pan thoroughly without causing smoke or pancake burning. Test the temperature with a trial pancake.
- Flip chocolate protein pancakes only once to maintain their fluffy texture, avoiding deflation.
- Opt for a wide, heavy-bottomed pan for ample flipping space and even heating to prevent uneven spots.
- Employ a measuring cup for uniformly shaped pancakes, ensuring neat stacking and controlled batter pouring.
Storing leftovers
Fridge: Store leftover pancakes in an airtight food storage bag or container in the refrigerator for up to 3 days.
Freezer: To freeze, simply allow the cakes to cool and then place individual servings of pancakes in plastic wrap and freezer bags. Store for up to 3 months. You can reheat them in the oven, over the stove or microwave.
Recipe FAQ
Cottage cheese provides moisture, protein, and a subtle tang, enhancing the pancakes’ tenderness and flavor. The protein aids in achieving a fluffy texture, and the tanginess complements the batter’s sweetness.
Start with high heat initially when first adding the pancake batter to a hot pan. Then switch to medium heat after pouring the batter so you end up with perfectly browned pancakes on the outside and fluffy on the inside.
When cooking pancakes, wait until bubbles form on the batter’s surface. Don’t flip while new bubbles are appearing. Flip when most bubbles pop and holes show. Use medium heat to cook.
Yes, you can prepare cottage cheese pancake batter ahead and refrigerate for up to 24 hours. Cover the bowl with plastic wrap or a lid to keep it moist. Before cooking, give it a brief stir to recombine separated ingredients.
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If you try this chocolate protein pancakes recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
Print
Chocolate Protein Pancakes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Easy flourless chocolate protein pancakes made with cottage cheese, oats and banana for a delicious healthy homemade pancake recipe! Each serving has 18 grams of protein.
Ingredients
- 1 cup (250g) cottage cheese
- 3 large eggs
- 2 medium ripe bananas
- 1 teaspoon vanilla exact
- 1 1/2 cups (150g) rolled oats
- 1/4 cup dark cocoa powder
- 2 teaspoons baking powder
- Pinch of salt
- Coconut oil, to cook
Instructions
- Place the cottage cheese, eggs, bananas, vanilla, oats, cocoa powder, baking powder and salt in a high speed blender. Blend or pulse for 30-45 seconds until smooth.
- Lightly grease a large skillet and set over medium heat.
- When the skillet is hot, Pour 1/4 cup of the pancake batter, taking care not to crowd the pan. Cook for about 2-3 minutes until bubbles form in the batter, then flip and cook the other side for a couple of minutes. Repeat until all batter is used up. Yields 12 pancakes
- Serve immediately topped with yoghurt, maple syrup and fresh berries.
Notes
- Storage: Store leftover pancakes in an airtight food storage bag or container in the refrigerator for up to 3 days.
- To freeze: Simply allow the cakes to cool and then place individual servings of pancakes in plastic wrap and freezer bags. Store for up to 3 months. You can reheat them in the oven, over the stove or microwave.
- To make sweeter: Add 2 tablespoons of maple syrup, honey, coconut sugar or liquid stevia to the pancake batter.
Keywords: Protein pancakes, cottage cheese, chocolate pancakes, flourless, gluten free
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