Who says you can’t have chocolate for breakfast? These chocolate chip protein pancakes are fluffy, naturally sweet, and packed with protein – perfect for a guilt-free morning treat! Whether you’re looking for a quick post-workout meal, a weekend brunch favorite, or just a delicious way to start your day, this recipe has you covered.
I’ve loved pancakes since I was a little kid. My grandfather used to make them for me almost every weekend, and later, my mom kept the tradition alive, especially when I visited Bulgaria. Before I started focusing on a healthier lifestyle, I’d spend a few weeks back home, and the first breakfast after arriving was always pancakes. Not just any pancakes – Bulgarian-style palachinki, which are thin and crepe-like, usually filled with jam, chocolate, or honey.
These days, I make my own pancakes, and while they look a bit different from the ones I grew up with, they’re just as delicious! I love adding protein powder to my recipes, but my mom is still convinced it’s unhealthy (like many from her generation in Bulgaria). She doesn’t love the idea, but I do – because these pancakes are not only tasty but also nourishing and energizing!
Why these pancakes are a healthy choice
Pancakes don’t have to be a sugary, carb-heavy breakfast that leaves you hungry an hour later. These chocolate chip protein pancakes are a nutritious, balanced option that satisfies cravings without the guilt. Here’s why they’re a great choice:
- High in protein – Thanks to the protein powder and almond milk, these pancakes help keep you full longer and support muscle recovery after workouts. Unlike traditional pancakes, which are mostly carbs, this version adds a protein boost to fuel your day!
- No refined sugar – The banana naturally sweetens the pancakes, so there’s no need for added sugar. The dark chocolate chips also add a little indulgence without going overboard.
- Made with whole ingredients – Instead of white flour, this recipe uses buckwheat flour, which is high in fiber, vitamins, and minerals. It’s also naturally gluten-free and easier to digest than refined flour.
- Healthy fats – The almond butter topping adds a dose of good fats that keep your energy levels stable. If you swap it for peanut butter, you get extra protein too!
- Customizable and flexible – You can swap ingredients to fit your needs: use oat milk, coconut milk, or any flour you prefer. Want even more nutrients? Add chia seeds, flaxseeds, or a sprinkle of cinnamon for an extra health boost!
Won’t spike your blood sugar – Unlike regular pancakes made with white flour and syrup, this version provides a steady energy release. The combination of protein, fiber, and healthy fats helps prevent sugar crashes and cravings later in the day.
Nutritional benefits and macros
One of the best things about these chocolate chip protein pancakes is that they’re high in protein, naturally sweetened, and packed with fiber. Unlike traditional pancakes, which can cause an energy crash, these keep you full, energized, and satisfied for hours. Thanks to buckwheat flour, protein powder, and dark chocolate chips, they offer a balanced mix of nutrients without relying on refined sugar or processed ingredients.
Here’s a general macro breakdown per pancake (based on the ingredients used, without toppings):
- Calories: ~180 per pancake
- Protein: ~10g (from protein powder and almond milk)
- Carbs: ~22g (mostly from buckwheat flour and banana)
- Fats: ~5g (healthy fats from dark chocolate and almond milk)
- Fiber: ~3g (thanks to buckwheat flour and banana)
How these pancakes affect blood sugar
If you’re mindful of glycemic index (GI) and glycemic load (GL), here’s why these pancakes are a better choice than traditional ones:
- Buckwheat flour has a low GI (~45-50) compared to white flour, meaning it provides a steady energy release instead of a sugar spike.
- Bananas add natural sweetness, but their fiber content helps slow down sugar absorption.
- Dark chocolate (70% or higher) has a GI of ~23, making it a much smarter choice than milk chocolate.
- Protein powder and almond milk contribute to a higher protein-to-carb ratio, keeping blood sugar stable and preventing crashes.
- Healthy fats from almond butter (if used as a topping) help further slow digestion and balance energy levels.
Because these pancakes contain protein, fiber, and healthy fats, they have a lower glycemic load than traditional pancakes.
Chocolate chip protein pancakes with bananas
Equipment
- 1 Blender
- 1 Large bowl
- Measuring cups
- 1 Large non-stick frypan
Ingredients
For the pancakes
- 1/2 cup (70g) buckwheat flour (or swap for gluten-free or wholemeal flour)
- 1/3 cup (50g) vanilla protein powder
- 1 tsp baking powder
- 1 tsp vanilla sugar
- 1 cup (250ml) almond milk (or any dairy/non-dairy milk – oat milk works great for creaminess!)
- 1 banana sliced
- 1/4 cup (40g) dark chocolate chips (because chocolate makes everything better!)
Optional mix-ins
- 1 tsp cinnamon (adds warmth and enhances the banana flavor!)
- 1 tbsp chia or flaxseeds (extra fiber and omega-3s!)
- 1 tbsp cocoa powder (for a richer chocolate taste!)
For the topping
- 1/2 banana sliced
- 1 tbsp almond butter (or peanut butter, honey, or maple syrup – whatever you love!)
Instructions
- Blend the banana mixture. Add the banana, milk, and vanilla sugar to a blender and blend until smooth. (If you don’t have a blender, just mash the banana well with a fork!)
- Mix the batter. Pour the banana mixture into a large bowl. Stir in the flour, protein powder, and baking powder until just combined.
- Add the chocolate chips. Gently fold them in.
- Heat the pan. Heat a non-stick pan over medium heat and lightly spray with oil. (Test if it’s hot enough by adding a drop of water – it should sizzle!)
- Pour and flip. Use a 1/3 cup to scoop the batter into the pan. Cook for about 2 minutes until bubbles form on top, then flip and cook for another minute.
- Serve and enjoy! Stack them up, top with sliced banana, and drizzle with almond butter. (Want extra indulgence? Add a sprinkle of dark chocolate shavings on top!)
- Dig in while they’re warm!
How to store and reheat your pancakes
Made a big batch? Good idea! These pancakes store well, making them perfect for meal prep. Here’s how to keep them fresh and enjoy them later.
Storing your pancakes:
- In the fridge – Store pancakes in an airtight container for up to 3 days. If stacking, place a piece of parchment paper between them to prevent sticking.
- In the freezer – Want to keep them longer? Freeze for up to 3 months! Stack pancakes with parchment paper in between, then store them in a freezer-safe bag or container.
Reheating your pancakes:
- Microwave (quickest option) – Place pancakes on a plate and heat for 20–30 seconds. Perfect if you’re in a hurry!
- Toaster (for crispy edges) – Pop them in like bread and toast until warm. This keeps the outside slightly crisp!
- Stovetop (best flavor and texture) – Warm in a dry pan over low heat for about 1 minute per side. This method keeps them soft inside but slightly golden on the outside.
- Oven (for a big batch) – Place pancakes on a baking tray, cover with foil, and warm at 300°F (150°C) for 5–7 minutes. Great for reheating multiple pancakes at once!
Pro tip: If your pancakes seem a little dry after storing, drizzle them with a bit of almond butter, honey, or maple syrup to bring back moisture!
Now, you can enjoy delicious, warm pancakes anytime — no matter how busy your mornings are!
Final thoughts
Healthy eating doesn’t mean giving up your favorite foods – it’s all about making smarter choices. These chocolate chip protein pancakes are proof that you can enjoy a delicious, satisfying breakfast while still fueling your body with nutrients, protein, and healthy ingredients. So why settle for sugary, processed breakfasts when you can have a stack of warm, chocolatey, protein-packed pancakes that keep you full and energized? Try them out, experiment with your favorite add-ins, and enjoy a healthier way to start the day!