Protein-Packed Chocolate Pancakes


  • 4 large eggs
  • 2 ripe bananas
  • 3/4 cup rolled oats, uncooked
  • 1/4 cup chocolate protein powder
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp ground cinnamon
  • 1 tbsp coconut oil, for cooking
  • raspberries, for garnish
  • pure maple syrup, for serving
  • In a blender, add all the ingredients except for the coconut oil.
  • Blend together until very smooth.
  • Preheat Xtrema skillet on low. When warm, add coconut oil.
  • Once the oil is melted, pour about 1/3 of a cup of the batter onto the hot skillet.
  • Cook the pancake for 2-4 minutes, until the edges begin to turn from a shiny to a dull and bubbles appear in the center of that pancake.
  • Flip using a spatula and cook an additional 2-3 minutes, or until cooked through.
  • Repeat with remaining batter.
  • To serve, I like to top with some fresh raspberries and drizzle with pure maple syrup.




Protein-Packed Chocolate Pancakes

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