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A stack of peanut butter banana protein pancakes with banana slices on top.

Chocolate Peanut Butter Banana Protein Pancakes

These crazy yummy stacked chocolate peanut butter banana protein pancakes are totally gluten free, low in fat and packed with high quality fermented dairy protein.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 477kcal





  • Chocolate chips
  • Banana sliced
  • Peanuts crushed


  • Add the oats to a food processor or blender and pulse until they turn into a powder. Mix the cinnamon and protein powder together in the food processor.
  • In another bowl, mix together the remaining pancake ingredients. Gently mix the dry ingredients into the wet and allow the batter to rest for 10 minutes.
  • Heat a large nonstick skillet over medium heat and grease with nonstick cooking spray, oil or butter. Pour the 1/4 cup circles of batter into the pan. Add a few pieces of banana and chocolate chips. Once you see bubbles form around the edges, flip and continue to cook until golden brown on both sides. Keep pancakes warm on a plate tented with foil.
  • Meanwhile, mix together the yogurt, peanut butter and honey until smooth.
  • To assemble, dollop a few spoonfuls of Peanut butter filling between the protein pancakes and garnish with additional chocolate chips, banana and peanuts.


Calories: 477kcal | Carbohydrates: 62g | Protein: 27g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 168mg | Potassium: 713mg | Fiber: 6g | Sugar: 33g | Vitamin A: 120IU | Vitamin C: 2.6mg | Calcium: 286mg | Iron: 2.3mg