Start your morning with a tall stack of protein-packed pancakes. They’re gluten free—thanks to the oats—and absolutely delicious. All you need are six simple ingredients. Enjoy them for breakfast, lunch, dinner or dessert.
If you follow me on Instagram you already know how obsessed Jackson and I are with pancakes. We eat a huge plate of protein pancakes every week and don’t feel guilty one bit. It’s a simple recipe with plenty of protein and fiber to keep you satisfied without that heavy pancake after feeling.
Jackson introduced this recipe to me and my life has never been the same. I used to make chocolate chip protein pancakes for dinner at least once a week in college. I’d just throw five ingredients into my Magic Bullet, fry them in a pan, and it was like eating dessert for dinner.
I crave these pancakes more than any buttermilk pancake, and we all know buttermilk pancakes are bomb. In fact, pancakes are part of the foundation of our relationship—a story for another time.
We’ve been making these chocolate chip protein pancakes almost every Sunday since being married—our little weekly tradition. We doubled our original recipe because we couldn’t get enough. We hope you enjoy them as much as we do!
Here’s what you need
Chocolate Chip Protein Pancakes
- Dump all the ingredients into a blender. Run the blender until everything is mixed.
- Heat a griddle or pan to medium heat. Coat the pan with cooking spray just before you’re ready to use it.
- Pour the batter in small circles or about ¼ cup per pancake. Sprinkle chocolate chips on top—we do about 4-6 chips depending on the size of the pancake.
- Cook for 1-3 minutes each side or until they’re a nice golden brown. Enjoy!
The recipe above is a double batch. If you’re making them for one, feel free to cut everything in half or just save the extras in a sealed container and store in the fridge for later.