Chocolate banana protein pancakes with candies and maple syrup
These Chocolate Banana Protein Pancakes combine mashed banana, whey protein, and chocolate candies for a sweet, indulgent breakfast. Topped with maple syrup, they offer a delicious balance of nutrition and flavor.
Cook time 10 min
Prep time 7 min
Ingredients:
1 scoop whey protein powder2 tbsp water
1 egg
1 banana
2/3 cup chocolate candies
1/4 tsp salt
1 tsp coconut oil
1.50 tbsp maple syrup
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.
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!
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.
Chocolate banana protein pancakes with candies and maple syrup FAQ:
Cook each pancake for 2-3 minutes on the first side until bubbles form and the edges are set. Flip and cook for an additional 1-2 minutes until golden brown.
Yes, you can substitute whey protein with plant-based protein powder, but the texture and flavor may vary. Adjust water to achieve a smooth batter consistency.
Pancakes are done when they are golden brown on both sides and the surface has forming bubbles and edges appear set.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them with parchment paper between layers for up to 2 months.
A standard non-stick skillet or griddle measuring around 10 inches is ideal. This allows you to cook multiple pancakes at once without crowding.
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.
Nutrition per serving
1 ServingsCalories 880kcal
Protein 36g
Carbohydrates 100g
Fiber 10g
Sugar 80g
Fat 44g
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