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Chocolate Crunchie Protein Pancakes - A Crispy, Cocoa-Packed Breakfast Boost

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings

Ingredients
  

  • Dry:
  • 1/2 cup rolled oats, blended into oat flour (or use 1/2 cup oat flour)
  • 1/2 cup chocolate or vanilla whey/casein blend protein powder
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/8 teaspoon fine salt
  • Wet:
  • 1 large egg
  • 1/2 cup unsweetened milk of choice (start here; add 1–3 tablespoons more if needed)
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup or honey (optional, for sweetness)
  • Mix-ins and Toppings:
  • 2 tablespoons dark chocolate chips or chopped dark chocolate
  • 1/4 cup puffed rice cereal or crushed honeycomb candy (for the “crunchie” effect)
  • Greek yogurt, extra maple syrup, or a drizzle of melted chocolate (optional)
  • For Cooking:
  • 1–2 teaspoons butter, coconut oil, or nonstick spray

Instructions
 

  • Prep the oat flour: If starting with rolled oats, blitz them in a blender until fine and flour-like.
  • Mix dry ingredients: In a bowl, whisk oat flour, protein powder, cocoa, baking powder, and salt until evenly combined.
  • Whisk wet ingredients: In a separate bowl, beat the egg, milk, vanilla, and maple syrup (if using). The mixture should be smooth.
  • Combine: Pour wet into dry and stir gently. Aim for a thick but pourable batter. If it’s too thick, add a splash more milk. Fold in chocolate chips.
  • Heat the pan: Warm a nonstick skillet over medium heat. Lightly grease with butter, oil, or spray.
  • Cook pancakes: Spoon about 1/4 cup batter per pancake. Sprinkle a little puffed rice or crushed honeycomb on top of each before flipping for that crunchy crust. Cook 2–3 minutes until bubbles appear and edges set, then flip and cook 1–2 minutes more.
  • Finish and serve: Stack pancakes, add extra crunch on top, and finish with Greek yogurt, a drizzle of chocolate, or maple syrup.