Mix dry ingredients: In a bowl, whisk 1/2 cup flour, 1/2 cup chocolate or vanilla protein powder, 2 tablespoons cocoa powder, 1 1/2 teaspoons baking powder, and a pinch of salt.

Mix wet ingredients: In another bowl, whisk 1 large egg, 1/2 cup Greek yogurt, 1/2 cup milk, 1–2 tablespoons maple syrup, and 1 teaspoon vanilla.

Combine gently: Pour wet into dry and stir until just combined. If using, fold in 2 tablespoons chocolate chips. The batter should be thick but spoonable; add a splash of milk if needed.

Preheat the pan: Heat a nonstick skillet over medium heat. Lightly grease with oil or butter.

Cook the pancakes: Scoop 1/4-cup portions into the pan. Cook 2–3 minutes, until bubbles form and edges set. Flip and cook 1–2 minutes more until cooked through.

Adjust heat as needed: If they brown too fast, lower the heat. You want steady, even cooking for a soft center.

Serve warm: Stack and top with banana slices, berries, a spoon of yogurt or peanut butter, and a drizzle of syrup if you like.