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Chocolate Chip Protein Pancakes

Chocolate Chip Protein Pancakes

Calories 372 (23% from fat)
Fat 9.4 gram
Saturated Fat 4.2 gram
Trans Fat 0 gram
Chol. 70 mg.
Sodium 233 mg.
Carb. 42 gram
Fiber 5 gram
Sugar 11 gram
Sugar Alcohol 0 gram
Protein 31 gram


1 cup dry oats
(We used Quaker Oats.)

1.5 cups water

3 medium egg whites

1/4 tsp. Imitation butter extract

2 scoops (2/3 cup) protein powder
(We used GNC Pro Performance 100% Whey Protein Vanilla Flavor.)

1/2 cup Splenda
(We used the box that measures cup for cup like sugar.)

2 Tbsp. unsweetened cocoa powder
(We used Hershey's Cocoa Powder Unsweetened.)

fat free butter cooking spray

6 tsp. semi-sweet chocolate chips
(We used Toll House Semi-sweet Chocolate Mini Morsels.)

1. Put the dry oats and water in a microwave safe bowl and cook it for 1.5 to 3 minutes, until it's a creamy oatmeal.

2. Mix in the egg whites, butter extract, protein powder, Splenda and cocoa powder until thoroughly combined.

3. Heat a non-stick frying pan over medium heat. Then spray the pan with fat-free cooking spray.

4. Pour a heaping 1/3 cup of oatmeal mixture into the pan and spread it out so it's not too thick. Wiggling the pan a little can help thin it out. Immediately sprinkle 1 tsp. of chocolate morsels on top of each cooking pancake. Cook until the top starts turning dry and small bubbles appear, then flip. It's finished when both sides are firm.

Yield: 6 Pancakes - 2 Servings

 Chocolate Chip Protein Pancakes

This is a Freezer Friendly Recipe!

Freeze each serving for easy re-heating later.

To thaw, microwave the pancakes on high for approximately 2 - 4 minutes.

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