Chocolate and Raspberries Protein Pancakes are a sumptuous meal to wake up on a sunday morning. They're also an excellent source of protein to keep you feeling full throughout the morning.
- 4 eggs
- 2 ripe bananas
- 3/4 cup rolled oats, uncooked
- 1/4 cup ELLES Supplements chocolate raspberry protein powder
- 2 tbsp unsweetened cocoa powder
- 4 tsp baking powder
- 1 tsp ground cinnamon
- 1/8 tsp sea salt
- Coconut oil, for cooking
- raspberries for garnish
- pure maple syrup, for serving
In a blender, add all the ingredients except for the coconut oil and toppings. Blend this until very smooth.
To cook these chocolate protein pancakes, heat a skillet or griddle over medium to medium-high heat and melt a little coconut oil.
Once the oil is melted, pour about 1/4 of a cup of the batter onto the hot griddle.
Cook the pancake until the edges begin to turn from a shiny to a dull and bubbles appear in the center of that pancake.
Flip and cook an additional 2-3 minutes, or until golden-brown and cooked through.
Repeat with remaining batter.
Top with some fresh raspberries and with pure maple syrup.