Chocolate pancakes that read like dessert but carry 52g of protein for 433 calories. Blended oats and cocoa make the base, a scoop of chocolate protein does the rest, and a yogurt-berry topping finishes it. Four pancakes, one blender.

Apple sauce (or half a mashed banana) keeps them moist without added fat.

Ingredients

  • For the pancakes
  • Oats — ½ cup (rolled or quick) [P 6 C 27 F 3]
  • Protein powder — 1 scoop, ~30 g (chocolate) [P 26 C 3 F 1]
  • Egg whites — ½ cup [P 13 C 1 F 0]
  • Unsweetened apple sauce — ¼ cup (or ½ mashed banana) [P 0 C 7 F 0]
  • Unsweetened cocoa powder — 1 tbsp [P 1 C 3 F 1]
  • Dark chocolate chips — 1 tbsp [P 1 C 6 F 3]
  • Sugar-free maple syrup — 1–2 tbsp
  • Baking powder — ½ tsp
  • Olive oil — 1 tsp (or spray)
  • For the toppings
  • Fat-free plain Greek yogurt — ¼ cup [P 6 C 4 F 0]
  • Strawberries or blueberries — a small handful

Method

  1. Blend. Add everything except the chocolate chips and toppings to a blender; blend smooth, then stir in the chips.
  2. Cook. Heat the oil, pour ~¼ cup per pancake, cook ~2 minutes until the edges look holey, flip for 2 more. Repeat for 4 pancakes.
  3. Top. Greek yogurt, berries and extra syrup.

What to eat it with

  • The yogurt-berry topping — built in.
  • Peanut butter — a thin swirl (adds fat).
  • More berries — on the side.

Variations

  • Banana version: use mashed banana instead of apple sauce.
  • Smaller pancakes: less batter per pour.
  • Dairy-free: plant yogurt and plant protein.

Honest notes

  • Fibre: about 6g, from the oats and cocoa.
  • Protein: the 52g assumes a ~27–30g scoop plus the yogurt topping — a smaller scoop lands nearer 48g.
  • Macros: reconcile closely with the 433 cal listed; carbs run a touch higher with the topping included.