Mocha Protein Peanut Butter Pancakes

Delicious, protein-filled pancakes that taste like a chocolatey peanut butter splurge! These Mocha Protein Peanut Butter Pancakes are truly life-changing. Simply blend all of the pancake ingredients together, cook on a skillet or griddle, and add a peanut butter syrup drizzle! Top with chocolate chips or chocolate syrup to take things up a notch. These fluffy protein pancakes are the best gluten-free, healthy breakfast treat!

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings 4-Inch Pancakes

Calories 316kcal

Author Christine McMichael

Equipment

Non-Stick Skillet
Blender optional, see notes

Ingredients

Peanut Butter Protein Pancakes

1/2 cup creamy peanut butter
3 large eggs
1/3 cup mocha protein powder
1/2 cup rolled oats
1/2 cup milk
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1 Tablespoon maple syrup

Drizzle

1/4 cup peanut butter
2 Tablespoons maple syrup
chocolate syrup or chocolate chips optional, to taste

Instructions

Add all ingredients for the pancakes to a blender.
Blend until smooth.
Heat a non-stick skillet over medium heat, add a little bit of oil or butter, then add batter (about 1/3 cup per pancake).
Cook on each side for about 1-2 minutes or until bubbles start to form on the top.
Repeat until all batter has been used. It will thicken as it sits, so add more milk as needed, but thicker batter yields fluffier pancakes.
Whisk together the peanut butter and maple syrup for the glaze.
Top with the peanut butter drizzle and a sprinkle of chocolate chips. Enjoy!

Video

Notes

To Freeze: Let the pancakes cool completely, then place them in an airtight container in the fridge (without the lid) for 1 hour. After that, add the airtight lid and keep in the freezer for 2-3 months! When ready to enjoy, simply heat them up in the microwave (from frozen) until warm.

Tips:

A great blender helps to make this recipe even faster, but you can always just whisk the ingredients together instead and sub the rolled oats with about 2/3 cups oat flour!
Try wrapping the pancakes individually in plastic wrap, foil, or divide them by inserting parchment paper between them. This stops them from freezing together and makes it easier to pick out as many as you need for defrosting!

Nutrition