It’s no secret that we are a pancake loving household – and it’s so easy to be when there are just so many different ways of making them. These Chocolate Protein Pancakes tick a lot of boxes as not only are they utterly delicious but they are packed with protein without containing any protein powders and are gluten-free too.
These really are a meal prep, weekday hit for the whole family. I love them as I can simply grab some from the freezer on the way out the door to work as I freeze them in batches of three or four. They are a quick but nutritious breakfast for the kids as they can be reheated in seconds. I love serving them with yoghurt and fruit on the side, because the pancakes are full of protein to keep them feeling full until lunch (or break at least!) and have slow release carbs in the oats to prevent sugar spikes and crashes.
I know there is a fab range of protein powders on the market but some can be expensive, other unpalatable. And some people just prefer to get their protein boost without such a refined ingredient. These pancakes use simple and cheap ingredients which can be easily found in supermarkets and kitchen cupboards.
Serve these as indulgently as you please! They are a winner with maple syrup, nut butters, fruit, cream yoghurt or even a hot chocolate sauce over them as a pudding. Make them your own and I bet you will find Chocolate Protein Pancakes are a regular in your household too!
Chocolate Protein Pancakes (gluten and protein powder free)
- 180g oats, gluten free if needs be
- 250g Quark
- 1 banana
- ½ teaspoon baking powder
- 20g cocoa
- 100ml milk
- 4 eggs
- oil to fry
- Step 1 Blend all the ingredients together (I use my Nutribullet) until smooth.
- Step 2 Heat a little oil in a frying pan and pour or ladle in the pancake batter. I find about ¾ of a ladle is about right for me but it depends how big you like your pancakes!
- Step 3 Using the back of a spoon, smooth out the batter so each pancake is even in thickness. If you like your pancakes thicker then just make sure you cook them a little longer each side so the middle is done.
- Step 4 After three mins on a low heat, when the top is no longer liquid at all and you can see bubbles in the pancake, flip over.
- Step 5 Cook for a further two minutes and serve.