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Chocolate Peanut Butter Protein Pancakes

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Filled with chocolate peanut butter goodness, these pancakes are naturally gluten free, 100% whole grain and packed with protein to give you lasting energy.

Chococlate Peanut Butter Protein Pancakes - The Lemon Bowl

Did you know that February is National Pancake Month? Talk about a holiday I can get excited about! I’m not sure if you noticed, but my goal in life is to create guilt free versions of pancakes that I can enjoy on a daily basis. What can I say? I’ve always been ambitious.

Chocolate and peanut butter is probably one of my top flavor combinations of all time. Of course, I couldn’t leave banana out of the party so I decided to throw one in for added fiber and natural sweetness. Since protein is the name of the game when it comes to long lasting energy, I decided to throw in some Stonyfield Greek yogurt and a scoop of my favorite protein powder for good measure. 

Chocolate Peanut Butter Protein Pancakes with syrup - The Lemon Bowl

My husband has the sweet tooth in the family so he requested a drizzle of pure maple syrup but they are certainly sweet enough on their own to skip it. Each batch makes 16 thin pancakes but if you prefer them on the thicker side just skip the milk. I’ve always been part of the “more is better” club when it comes to pancakes. ;)

Your fork is waiting.

Chococlate Peanut Butter Protein Pancakes - The Lemon Bowl

Chocolate Peanut Butter Protein Pancakes {Gluten Free}

4.91 stars average
These irresistible chocolate peanut butter pancakes are naturally gluten free and packed with plenty of whole grains and protein to give you energy all day long.
PREP: 5 mins
COOK: 10 mins
TOTAL: 15 mins
Servings: 4

Ingredients
 

  • 1 banana
  • ½ cup oats
  • ½ cup Stonyfield plain Greek yogurt
  • ½ cup unsweetened almond milk (or cow’s milk)
  • 2 egg whites
  • 2 tablespoons natural peanut butter
  • 2 tablespoons cocoa powder
  • 2 tablespoons flax seed meal
  • 1 teaspoon baking powder
  • 1 scoop chocolate protein protein
  • fresh berries and pure maple syrup (optional garnish)

Instructions
 

  • Pre-heat griddle over medium high heat.
  • Place all ingredients in a high speed blender and puree until smooth.
  • Spray griddle with cooking spray and slowly pour batter 1/4 cup at a time. Cook until bubbles begin to form then flip and cook an additional 1-2 minutes or until the pancake puffs up slightly and is lightly browned.
  • Repeat until all of the batter is used.
  • Garnish with berries and pure maple syrup if you wish.

Notes

Pureeing the batter in a blender ensures a smooth consistency but you can skip that step if you don’t mind the chunkier texture.
If you prefer thicker pancakes, skip the almond milk.

Nutrition

Calories: 182kcalCarbohydrates: 20gProtein: 13.6gFat: 6.6gSaturated Fat: 0.9gPolyunsaturated Fat: 5.7gSodium: 254mgFiber: 4.3gSugar: 6.1g

SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

36 Comments

  1. These were so great, used water since we were out of milk and added 1 T of the peanut butter powder. My nearly 5 year old daughter said they were great! Thank you!

      1. :-) You know, I was thinking if I added another egg white and a little more milk, they would make a great healthy dessert crepe. Ricotta in the middle…

  2. Hi Liz !
    I am in love with this recipe!

    Is it possible to freeze the batter? I don’t have 3 people to make pancakes for :/

    I know it’s a bit late but I would really appreciate if you got back to me :)

  3. Hi Liz – I so love your blog and pin almost all your recipes. I’ll definitely be pinning this one!

    I think it’s worth it to point out that not all oats are gluten free, so people who are looking for a gluten free version should be sure they buy certified gluten free oats. My Hubby has Celiac Disease which means he is allergic to not only wheat, but oats, barley, and rye as well.

    Keep on keeping on, lady – love it all! :)

    1. Yes you are absolutely correct Kathy!! I’ll be sure to add that note. I try not to write “Gluten Free Oats” in the recipe because then many people ask if they *have* to be gluten free oats but I do agree – I wouldn’t want anyone with Celiac Disease to think that all oats are GF. :)

  4. Oooh yum!! Your photos are fabulous. I am a pancake freak, so this is right up my alley. I actually made some bananas foster protein pancakes today that I am posting this weekend in honor of Mardi Gras.
    Looking forward to meeting you :)

  5. It’s like you made these JUST FOR ME! Especially after my savory GF pancake kick of this weekend…I’m definitely ready to make these and take on sweet this weekend!

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