Looking for a delicious post workout treat?  These chocolate protein pancakes are quick and easy to whizz up after a hard gym session. Using chocolate protein powder and increasing the egg content gives these pancakes additional protein. You can make these ahead of time and then reheat in the oven. Serve with yogurt and fresh berries.

Gluten Free Chocolate Protein Pancakes

Overview

Preparation time: 10 minutes

Cooking time: 5 minutes

Makes about 8 pancakes / Serves 4

 

What’s Good About It?

Increasing the eggs in the recipe is an easy way to increase the total protein content along with the protein powder. You could use vanilla protein powder and omit the cocoa powder if wished.

 

  1. Simply place all the ingredients in a blender and process until thick and smooth. If too thick add a dash of milk or almond milk.
  2. Heat a frying pan with a little oil. Once hot pour a spoonful of the batter into the pan to make a little blini. Cook over a medium heat until the edges turn golden. Flip and cook for a further minute.
  3. Repeat with the remaining batter. Serve with berries and yogurt.

 

Nutrition per serving (2 pancakes) 240kcal, Fat 7.8g, Carbohydrates 25.6g, Protein 15.5g

Did You Know?

Using oats in pancakes is a great way to add slow releasing carbs and plenty of fibre. These make thick blini style pancakes – using a little baking powder keeps them light and fluffy.

4 eggs

2 small bananas

100g gluten free porridge oats or gluten free plain flour

30g chocolate protein powder (whey or vegan)

2 tbsp cocoa powder

1/2 tsp baking powder

Dash of milk or almond milk

olive oil or coconut oil for frying