QiMeal
Chocolate Protein Pancakes
Chocolate Protein Pancakes · ready in 20 min · 2 servings · 296 kcal per serving · easy · 8 ingredients
A quick fusion breakfast for chocolate cravings, with cocoa depth, banana sweetness, and protein powder giving a tender dessert like stack.
- Prep
- 8 min
- Cook
- 12 min
- Total
- 20 min
- Serves
- 2
- kcal
- 296
- Difficulty
- easy
Ingredients · 2 servings
- 60 gChocolate protein powder
- 12 gCocoa
- 2Egg, beaten
- 1Banana, mashed
- 30 mlWater
- 1 tspBaking powder
- 1 pinchSalt
- 10 gButter, divided
Equipment
stovetop, measuring spoon, mixing bowl, whisk, fork, ladle, skillet, spatula, plate
Instructions
- Set Up Station
Gather 60 g chocolate protein powder, 12 g cocoa, eggs, banana, water, baking powder, salt, butter, plus a bowl, whisk, fork, ladle, skillet, and spatula. · 3 min
What to look for: All ingredients are measured and tools are within reach.
- Mash Banana
Mash the banana in a bowl until mostly smooth, then whisk in the eggs and water until the mixture looks glossy and loose. · 2 min
What to look for: The banana is mostly smooth with only tiny soft pieces remaining.
- Mix Batter
Add the chocolate protein powder, cocoa, baking powder, and salt, then whisk just until a thick pourable batter forms with no dry streaks. · 3 min
What to look for: The batter is chocolate brown, thick, and slowly pourable.
- Heat Skillet
Heat a skillet over medium low heat, melt half the butter, and wait until the surface shimmers without browning. · 3 min
What to look for: The butter is melted and lightly foaming with no dark specks.
- Cook First Side
Ladle 4 small pancakes into the skillet and cook until edges look set and small bubbles break on the surface. · 3 min
What to look for: The pancake edges look matte and the tops show small open bubbles.
- Finish Pancakes
Flip the pancakes with a spatula, cook until puffed and firm in the center, then repeat with the remaining butter and batter. · 5 min
What to look for: Both sides are set, dark chocolate brown, and lightly glossy.
- Serve Warm
Serve the pancakes warm as soon as they leave the skillet, stacking 3 to 4 small pancakes on each plate. · 1 min
What to look for: Each plate has a warm stack with tender centers and set edges.
Nutrition (per serving)
| kcal | 296 |
|---|---|
| Protein | 32 g |
| Carbohydrates | 21 g |
| of which sugars | 9 g |
| Fat | 11 g |
| of which saturated | 5 g |
| Fibre | 4 g |
| Sodium | 566 mg |
Nutri-ScoreB
Allergens
Contains: milk, eggs
May contain: soybeans
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
- Microwave in short bursts until hot throughout, or warm gently in a covered skillet.
Ingredient substitutions
Chocolate protein powder
- Cocoa: Use only if protein target is not important, and expect a thinner batter with less sweetness.
Cocoa
- Chocolate protein powder: Adds protein and sweetness but gives less dark cocoa bitterness.
Egg
- Banana: Use 60 g mashed banana for each egg for a softer and sweeter pancake.
Banana
- Egg: Use 1 extra egg for a less sweet and more set pancake.
Butter
- Olive oil: Use a light coating in the skillet for a less buttery flavor.
