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.