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High Protein Low Calorie Dark Chocolate Chip Pancakes (No Sugar Added) - Easy, Satisfying, and Guilt-Free

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

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

Instructions
 

  • 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.