Simple & Delicious Chocolate Protein Pancakes Recipe UK
Rated 5.0 stars by 1 users
Category
Pancakes
Servings
3
Prep Time
10 minutes
Cook Time
15 minutes
Calories
250
These Chocolate Protein Pancakes use Whitakers Dark Chocolate to add a deep chocolatey taste.
They are fluffy, sweet from natural sources, and packed with protein to keep you going through the morning.
This recipe suits busy mornings or weekend treats. It takes just 25 minutes to make and serves two to three people.
Use simple items like banana, eggs, oats, and protein powder, plus chopped Whitakers Dark Chocolate for melting chunks in each pancake.
Try them with toppings such as sliced fruit, yoghurt, or a bit more melted chocolate.
They work well for meal prep too – freeze and reheat as needed.
Ingredients
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1 large ripe banana (mashed)
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2 large eggs
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1 scoop (30g) chocolate protein powder (whey or plant-based)
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30g rolled oats (blended into oat flour)
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1 tbsp cocoa powder
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1 tsp baking powder
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Pinch of salt
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75ml milk
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30g Whitakers Dark Chocolate, finely chopped
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Sliced banana or strawberries
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Drizzle of honey, maple syrup, or melted Whitakers Chocolate
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Greek yoghurt or nut butter
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A sprinkle of cacao nibs or seeds
For the Pancakes:
Optional Toppings:
Directions
Prepare the batter:
In a blender, combine the banana, eggs, oats, protein powder, cocoa powder, baking powder, salt, and milk.
Blend until smooth and creamy.
Fold in the chocolate:
Stir in the chopped Whitakers Dark Chocolate for little melty pockets in each pancake.
Cook the pancakes:
Heat a non-stick frying pan over medium heat and lightly grease with coconut oil or butter.
Pour small rounds of batter into the pan. Cook for 1–2 minutes until bubbles appear on top, then flip and cook for another minute until firm and golden.
Serve warm:
Stack high and top with banana slices, yoghurt, and an optional drizzle of melted Whitakers Chocolate for a tasty treat.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 3 delicious portions of Chocolate-Flavoured Protein Pancakes.
Calories per serving: 350 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade Chocolate Protein Pancakes.
How to Store Your Homemade Protein Pancakes
Short-Term Storage
Cool pancakes fully. Stack with parchment paper between them in an airtight container.
Keep at room temperature for up to 6 hours if cool, or in fridge for 2-3 days.
Long-Term Storage
Cool, layer with parchment paper, and freeze in a sealed bag for up to 3 months. Label with date.
Reheating
From fridge: Use toaster, microwave (10-20 seconds), or pan on low heat.
From frozen:Reheat in toaster, oven at 180°C for 5-7 minutes, or microwave (30-60 seconds) with a splash of water.
Check for spoilage before eating. Avoid refreezing thawed pancakes.
Nutritional Information for This Recipe
| Nutrition Facts | |
|---|---|
| Serving Size: 1 serving (2-3 pancakes) | |
| Servings Per Recipe: 3 | |
| Amount Per Serving | |
| Calories: 250 | |
| Total Fat 10g | 13% |
| Saturated Fat 5g | 25% |
| Trans Fat 0g | |
| Cholesterol 133mg | 44% |
| Sodium 90mg | 4% |
| Total Carbohydrate 26g | 9% |
| Dietary Fiber 4g | 14% |
| Sugars 10g | |
| Protein 16g | |
| * Percent Daily Values are based on a 2,000 calorie diet. | |
A Brief History of Pancakes in the UK
Pancakes in the UK date back to the 15th century, with the first mention in a 1430s cookbook.
They became linked to Shrove Tuesday, or Pancake Day, to use up eggs, flour, fat and sugar before Lent.
The tradition, including flipping and races, began around 1445 in places like Olney.
British pancakes are usualy thin and crepe-like, often served with lemon and sugar.
