Mocha Protein Peanut Butter Pancakes Recipe
Oh goodness. Can you even with these pancakes? Peanut butter chocolatey goodness in fluffy pancake form, but made gluten-free, dairy-free (if desired), healthier, and loaded with protein. I could live off of these Mocha Protein Peanut Butter Pancakes!
Every single bite is so good. Make a double batch and freeze some for later, or meal prep them for the week ahead. No matter how you enjoy them, these chocolate peanut butter pancakes are easy to make and worth making again and again. They’re currently one of my favorite breakfast go-to’s, and I know you’ll love them, too!
You’ll Also Love: 10-Minute Healthy Banana Pancakes
What You’ll Need
You only need a few simple ingredients for this healthy pancake recipe!
Peanut Butter Protein Pancakes
- Creamy Peanut Butter – the creamier, the better! Especially for that drizzle later on.
- Mocha Protein Powder – chocolate or vanilla protein powder works great, too. Plant-based or whey protein – your choice!
- Rolled Oats
- Milk – I love using almond or cashew milk, but any plant-based or regular cow’s milk works just fine.
- Baking Powder/Salt
- Vanilla Extract
- Maple Syrup – just a little bit sweetens the pancakes to perfection!
- Creamy Peanut Butter
- Maple Syrup
- Chocolate Syrup or Chocolate Chips (optional, to taste)
How to Make Protein Peanut Butter Pancakes
I love how easy this recipe is to make. Just 5-10 minutes of prep time, then another
1. Blend the Peanut Butter Pancakes Ingredients
Blend peanut butter, eggs, protein powder, rolled oats, milk, vanilla, baking powder, salt, and maple syrup together.
Quick Tip: 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!
2. Cook the Pancakes
Pour about 1/3 cup of the batter into a heated griddle or non-stick pan with a little bit of coconut oil (or butter). Cook each protein pancake for about 1-2 minutes on each side, or until bubbles begin to form, then flip and cook on the other side.
3. Add the Peanut Butter Drizzle & Chocolate
Now for the best part – that yummy peanut butter drizzle! This really brings the flavors together. Mix the creamy peanut butter with maple syrup and pour over the pancakes. Add a drizzle of chocolate syrup or sprinkle chocolate chips over the top for an extra delicious breakfast treat!
Protein Pancake Recipe Topping Ideas
- Sliced banana
- Chocolate sauce
- Peanut butter or nut butter
- Jam or jelly (for a PB&J variation)
- Maple syrup
- Whipped coconut cream
- Fresh fruit or berries
Can I Freeze These Pancakes for Later?
Absolutely! Whether you just have leftovers or meal prep these healthy protein pancakes, you can always freeze them for later.
To freeze, let the pancakes cool completely, then place 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.
Quick Tip: 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!
More Healthy Pancake Recipes
- Butternut Squash Pancakes
- Vegan Buckwheat Pancakes
- Greek Yogurt Pancakes
- Fluffy Pecan Pancakes
- Carrot Cake Pancakes Recipe
Did you make this Mocha Protein Peanut Butter Pancakes recipe? Rate it below and follow along on Instagram for more healthy recipes!
Mocha Protein Peanut Butter Pancakes
Peanut Butter Protein Pancakes
- 1/4 cup peanut butter
- 2 Tablespoons maple syrup
- chocolate syrup or chocolate chips (optional, to taste)
- 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!
- 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!