Breakfast
Protein Spinach Pancakes
You will never believe that these chocolate protein pancakes are made with...Spinach! Spinach Pancakes are soft, fluffy and so easy to make. They are perfect for a healthy breakfast that is filling and satisfying.
15 minTotal
1serving
Balanced
416
kcal
- a handful of fresh spinach chopped
- 30 g (⅓ cup) rolled oats
- 2 tbsp protein powder or more oats
- 1 tbsp cocoa powder
- 1 egg
- 2 egg whites or one whole egg more
- 1 to ½ tbsp maple syrup or honey, to taste
- 1 to 4 tbsp milk of choice if necessary, see notes*
Protein Chocolate Cream
- 60 g (¼ cup) Greek yogurt or preferred yogurt
- 1 ½ tsp cocoa powder
- ½ to 1 tsp maple syrup to taste
- milk of choice to thin
- Wash and dry spinach.
- Add to a blender chopped spinach, rolled oats, protein powder, cocoa powder, egg, egg whites (or one whole egg more) and maple syrup. Blend on high until smooth, pouring in up to 4 tbsp milk if necessary (see notes*).
- Pour some of the batter into a hot and greased pan. Cook pancakes over medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook until golden on the other side.
Protein Chocolate Cream
- In a small mixing bowl, stir together Greek yogurt with cocoa powder and maple syrup. Thin the cream with milk to reach a creamy consistency.
- Top spinach pancakes with the yogurt cream and serve.
416
kcal
Per serving, estimated automatically, not a substitute for professional dietary advice.
- This chocolate protein pancakes recipe can be prepared with whey protein powder, vegan protein powder, casein or more rolled oats. If you make this recipe with plant based protein powder, you will likely need more milk to get a smooth batter.
- Nutritional values are calculated for complete recipe with chocolate cream topping.