Name: High Protein Low Calorie Dark Chocolate Chip Pancakes (No Sugar Added) - Easy, Satisfying, and Guilt-Free
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 ripe banana (small to medium, about 100–120 g); 1/2 cup egg whites (or 2 whole eggs if preferred); 1/2 cup plain nonfat Greek yogurt; 1/3–1/2 cup rolled oats (or quick oats; use 1/3 cup for thinner pancakes, 1/2 cup for thicker); 1 scoop (25–30 g) chocolate or vanilla protein powder (whey or plant-based); 1 tsp baking powder; 1 tsp vanilla extract; Pinch of salt; 2–3 tbsp dark chocolate chips (60–85% cacao; sugar-free if you prefer); Optional: 1–2 tsp zero-calorie sweetener, cinnamon, or a splash of unsweetened almond milk to adjust thickness; For the pan: Nonstick spray or 1 tsp avocado/coconut oil

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If you love pancakes but want to keep things light and protein-packed, these dark chocolate chip pancakes hit the sweet spot—without added sugar. They’re fluffy, comforting, and surprisingly filling. Perfect for busy mornings, post-workout meals, or a cozy weekend brunch.

You’ll get the warm pancake experience you crave with smart swaps that keep calories in check and protein high. Bonus: they’re quick to make and kid-approved.

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What Makes This Special

Overhead shot of a neatly stacked plate of high-protein dark chocolate chip pancakes, golden-brown w

High protein, low calorie: Made with Greek yogurt, egg whites, and whey or plant protein for a satisfying stack that won’t weigh you down.
No sugar added: Sweetened naturally with ripe banana and a touch of vanilla. Optional zero-calorie sweetener if you like.
Real chocolate flavor: Dark chocolate chips add rich taste with less sugar than milk chocolate.
Simple ingredients: Pantry staples and five minutes of prep.
Great texture: Tender inside, lightly crisp edges when cooked on medium heat.

What You’ll Need

1 ripe banana (small to medium, about 100–120 g)
1/2 cup egg whites (or 2 whole eggs if preferred)
1/2 cup plain nonfat Greek yogurt
1/3–1/2 cup rolled oats (or quick oats; use 1/3 cup for thinner pancakes, 1/2 cup for thicker)
1 scoop (25–30 g) chocolate or vanilla protein powder (whey or plant-based)
1 tsp baking powder
1 tsp vanilla extract
Pinch of salt
2–3 tbsp dark chocolate chips (60–85% cacao; sugar-free if you prefer)
Optional: 1–2 tsp zero-calorie sweetener, cinnamon, or a splash of unsweetened almond milk to adjust thickness
For the pan: Nonstick spray or 1 tsp avocado/coconut oil

Step-by-Step Instructions

Close-up, 45-degree angle cooking process shot of small 1/4-cup pancakes on a nonstick skillet over

Blend the batter: In a blender, add banana, egg whites, Greek yogurt, oats, protein powder, baking powder, vanilla, and salt.
Blend until smooth. If too thick, add a splash of almond milk; if too thin, add a spoonful of oats.
Rest the batter: Let it sit for 3–5 minutes. This helps the oats hydrate and the baking powder activate for fluffier pancakes.
Preheat the pan: Heat a nonstick skillet over medium heat.
Lightly grease with spray or oil. Avoid high heat—these brown quickly.
Fold in chips: Stir in dark chocolate chips with a spatula. Reserve a few to sprinkle on top while cooking.
Cook the pancakes: Pour 1/4-cup scoops onto the skillet.
Cook 2–3 minutes until bubbles form and edges look set. Flip and cook 1–2 minutes more until cooked through.
Repeat: Adjust heat as needed to prevent burning. Wipe the pan and re-grease lightly between batches.
Serve: Plate warm with a dollop of Greek yogurt, fresh berries, or a drizzle of warmed sugar-free syrup.

How to Store

Refrigerator: Keep in an airtight container for up to 4 days.
Freezer: Freeze in a single layer, then store in a freezer bag for up to 2 months.
Place parchment between pancakes to prevent sticking.
Reheat: Toast on low, warm in a skillet, or microwave 20–30 seconds. A quick toast restores light crisp edges.

Why This is Good for You

Protein for satiety: Greek yogurt, egg whites, and protein powder help you stay full and support muscle recovery.
Better carbs: Oats provide fiber for steady energy and a satisfying bite.
Lower sugar: Natural sweetness from banana keeps it flavorful without added sugar.
Dark chocolate benefits: Higher cacao chips offer rich taste with less sugar and contain antioxidants.

Common Mistakes to Avoid

Too much heat: High heat burns the outside before the center cooks. Stick to medium.
Skipping the rest: Batter needs a few minutes to thicken; otherwise, pancakes can be flat.
Overmixing chips in the blender: Fold chips in by hand to keep them intact.
Using too much protein powder: More isn’t better.
Too much makes pancakes dry and rubbery.
Flipping too early: Wait for bubbles and set edges for a clean flip.

Alternatives

Dairy-free: Use a thick coconut or almond yogurt and a plant-based protein powder.
Gluten-free: Choose certified gluten-free oats or swap with fine oat flour or a 1:1 gluten-free blend.
No banana: Replace with 1/3 cup unsweetened applesauce plus 1–2 tsp sweetener to taste.
No protein powder: Add 2 extra tablespoons oats and 1 tablespoon almond flour; increase vanilla slightly.
Flavor twist: Add cinnamon, a pinch of espresso powder, or orange zest for a chocolate-orange vibe.

FAQ

Can I make the batter ahead of time?

Yes, but it thickens as the oats absorb liquid. If making ahead, store up to 24 hours in the fridge and whisk in a splash of almond milk before cooking.

Do I need a blender?

No. You can use quick oats and whisk by hand.

Texture will be a bit heartier, but still great.

What kind of protein powder works best?

Whey isolate blends smoothly and cooks tender. For dairy-free, use a pea or brown rice blend. Avoid collagen as the only protein—it won’t provide structure.

How many pancakes does this make?

About 6–8 small pancakes (2–3 servings), depending on scoop size and batter thickness.

How can I keep calories even lower?

Use fewer chocolate chips, skip oil by using nonstick spray, and serve with berries and yogurt instead of syrup.

Final Thoughts

These High Protein Low Calorie Dark Chocolate Chip Pancakes prove you don’t have to choose between comfort and smart nutrition.

They’re easy, satisfying, and flexible for any routine. Keep the ingredients on hand, and you’ll have a better-for-you pancake breakfast ready in minutes—no sugar added, all the flavor you want.