These protein pancake bites are soft, fluffy, and packed with mini chocolate chips in every bite.
They’re made with oat flour, Greek yogurt, eggs, and protein powder, then baked in a mini muffin pan so you can make a whole batch at once instead of standing over the stove flipping pancakes.
I kept these in the fridge during the first week of school and reheated them in the microwave each morning. It made breakfast so much easier and meant fewer dishes first thing in the morning.
Protein Pancake Bites Made for Busy Mornings
These are basically mini baked pancakes, but with more protein thanks to the Greek yogurt, eggs, and protein powder.
The best part is that you can bake all 18 at once, store them in the fridge, and reheat a few whenever you need them.
If you love an easy, protein-packed breakfast, try my baked protein pancake bowl next.
Ingredients You’ll Need
- Eggs: Help bind the batter and add protein.
- Greek yogurt: Adds moisture and extra protein while keeping the bites soft.
- Milk: Any kind works.
- Vanilla extract: Adds classic pancake flavor.
- Oat flour: Gives these a soft texture and thickens the batter as it rests. I also use it to make my oat flour pancakes.
- Vanilla protein powder: Adds protein and a little sweetness.
- Maple syrup or stevia: Either works to sweeten the batter.
- Baking powder: Helps the pancake bites rise.
- Flax meal: Optional, but an easy way to add a little extra fiber.
- Mini chocolate chips: I found 1/4 cup was the right amount for the batter. You can always add more on top before baking if you want them extra chocolatey.
How to Make Pancake Bites
Step 1. Mix the wet ingredients: Whisk together the eggs, Greek yogurt, maple syrup, and vanilla.
Step 2. Mix the dry ingredients: Stir together the oat flour, protein powder, baking powder, salt, optional flax meal, and mini chocolate chips.
Step 3. Combine and rest: Stir the dry ingredients into the wet ingredients, then let the batter rest for 15-20 minutes.
Step 4. Fill the mini muffin pan: Stir the batter again, then divide it between the prepared mini muffin cups.
Step 5. Bake: Bake until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs.
Don’t Skip the Batter Rest
The batter will look pretty liquidy when you first mix it, and that’s normal.
I tested this recipe a few times to get the amount of oat flour just right. 1 1/2 cups gave the batter the best consistency and the pancake bites the best texture.
Let the batter rest for 15-20 minutes so the oat flour has time to absorb the liquid.
It’s a trick I use for cottage cheese pancakes and healthy pumpkin pancakes too!
How to Keep the Chocolate Chips from Sinking
Toss the mini chocolate chips with the dry ingredients before mixing everything together. This helps keep them more evenly distributed in the batter.
Because the batter rests before baking, give it another good stir before filling the muffin pan so the chocolate chips don’t settle at the bottom of the bowl.
If you want more chocolate, sprinkle a few extra mini chocolate chips on top of each bite before baking.
My chocolate chip oatmeal muffins are another easy breakfast with plenty of chocolate chips.
Make Them Ahead for Easy Breakfast
- These are especially helpful for busy mornings because you can make the whole batch ahead of time.
- Store them in an airtight container in the refrigerator, then reheat a few in the microwave when you’re ready to eat.
Watch How to Make Pancake Bites
More Easy Breakfast Recipes
- Mini Greek Yogurt Chocolate Chip Muffins
- Healthy Banana Oatmeal Pancakes
- Banana Chocolate Chip Baked Oatmeal
Pancake Bites (High-Protein)
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Ingredients
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 3 Tablespoons milk any kind
- 2 Tablespoons maple syrup or stevia
- 1 teaspoon vanilla extract
- 1 1/2 cups oat flour
- 2 scoops vanilla protein powder I like Be Well by Kelly Grass
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-2 Tablespoons flax meal optional
- 1/4 cup mini chocolate chips plus more for topping
Instructions
- Preheat the oven to 350°F and spray a mini muffin tin with nonstick spray.
- In a large bowl, whisk together the eggs, Greek yogurt, milk, maple syrup, and vanilla.2 large eggs, 1/2 cup plain Greek yogurt, 3 Tablespoons milk, 2 Tablespoons maple syrup or stevia, 1 teaspoon vanilla extract
- In a separate bowl, stir together the oat flour, protein powder, baking powder, salt, optional flax meal, and mini chocolate chips.1 1/2 cups oat flour, 2 scoops vanilla protein powder, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1-2 Tablespoons flax meal, 1/4 cup mini chocolate chips
- Add the dry ingredients to the wet ingredients and stir until combined. Let the batter rest on the counter for 15–20 minutes so the oat flour can absorb the liquid.
- Stir the batter well again, especially if using chocolate chips. Use a heaping tablespoon to divide the batter between the prepared mini muffin cups, filling them all the way.
- Bake for 11–12 minutes, until the tops are set and a toothpick inserted into the center comes out with a few moist crumbs. Cool slightly in the muffin tin and serve warm, or store for later.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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