Chocolate banana protein pancakes with candies and maple syrup
Indulge in delicious and nutritious Chocolate Banana Protein Pancakes! Loaded with whey protein, sweet banana, and chocolate candies, these pancakes are finished with a drizzle of maple syrup. Perfect for a high-protein breakfast or post-workout treat.
- 14 Jun 2024
- Cook time 10 min
- Prep time 7 min
- 1 Servings
- 8 Ingredients
Indulge in a delicious and protein-packed breakfast with these Chocolate Banana Protein Pancakes, adorned with chocolate candies and drizzled with maple syrup. Perfect for a morning treat, these pancakes offer a delightful combination of flavors and nutrition, ensuring you start your day off right.
Ingredients:
Instructions:
- Peel the banana and mash it in a medium-sized mixing bowl until smooth.
- Crack the egg into the bowl with the mashed banana and whisk together until well combined.
- Add the whey protein powder and salt to the banana-egg mixture and whisk until smooth.
- Slowly add the water, continuing to whisk until the batter reaches a smooth, pourable consistency.
- Heat a non-stick skillet or griddle over medium heat.
- Add the coconut oil to the skillet and let it melt, ensuring it coats the entire surface.
- Once the pan is hot and the oil is melted, pour about 1/4 cup of the batter for each pancake onto the skillet.
- Sprinkle a portion of the chocolate candies onto the pancakes while the batter is still wet.
- Cook the pancakes for 2-3 minutes on the first side, or until bubbles form on the surface and the edges start to look set.
- Flip the pancakes carefully and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
- Stack the cooked pancakes on a plate.
- Drizzle the maple syrup evenly over the top of the pancake stack.
- Serve while warm, and enjoy your delicious and nutritious chocolate banana protein pancakes!
Tips:
- Mash the banana well to ensure it mixes evenly with the other ingredients.
- Whisk the egg thoroughly before adding to the mixture for a smoother batter.
- Use a non-stick pan to cook the pancakes to prevent them from sticking.
- Cook on medium heat to ensure the pancakes are cooked through without burning.
- Gently fold the chocolate candies into the batter just before cooking to prevent them from melting too much.
- If the batter is too thick, add a little more water until you reach the desired consistency.
- Serve immediately for the best taste and texture.
Enjoy the rich and delightful taste of these Chocolate Banana Protein Pancakes. Whether you’re looking to boost your protein intake or simply want a tasty breakfast, these pancakes are sure to satisfy your cravings. Serve hot and relish in the perfect blend of banana, chocolate, and maple syrup.
| Nutrition Facts | |
|---|---|
| Serving Size | 380 grams |
| Energy | |
| Calories 880kcal | 35% |
| Protein | |
| Protein 36g | 24% |
| Carbohydrates | |
| Carbohydrates 100g | 29% |
| Fiber 10g | 25% |
| Sugar 80g | 80% |
| Fat | |
| Fat 44g | 52% |
| Saturated 27g | 86% |
| Cholesterol 230mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 290mg | 53% |
| Vitamin B1 0.35mg | 29% |
| Vitamin B2 0.94mg | 72% |
| Vitamin B3 1.60mg | 10% |
| Vitamin B6 0.50mg | 30% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 1.31ug | 54% |
| Vitamin C 15mg | 16% |
| Vitamin E 1.00mg | 7% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 210mg | 16% |
| Copper, Cu 0.92mg | 0% |
| Iron, Fe 4.80mg | 44% |
| Magnesium, Mg 230mg | 54% |
| Phosphorus, P 670mg | 54% |
| Potassium, K 1020mg | 30% |
| Selenium, Se 30ug | 55% |
| Sodium, Na 710mg | 48% |
| Zinc, Zn 4.56mg | 41% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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