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A stack of mini chocolate chip pancake bits on a dark plate, with syrup being poured over them. Theres a green plant and natural sunlight in the background.

Protein Pancake Bites Recipe

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These soft and fluffy protein pancake bites are made with oat flour, Greek yogurt, eggs, vanilla protein powder, and mini chocolate chips. Bake the whole batch in a mini muffin pan for an easy make-ahead breakfast you can store in the fridge and reheat all week.
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Prep Time10 minutes
Cook Time12 minutes
Rest Time15 minutes
Total Time37 minutes
Servings: 4 servings
Author: Molly Thompson

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

Don’t add too many chocolate chips: I tested 1/2 cup and found it was too much. 1/4 cup worked much better. Add extra mini chips on top if you want more chocolate.
Special Tools + Products (affiliate): Be Well by Kelly Protein Powder | Mini muffin tin

Nutrition

Serving: 6pancake bites | Calories: 421kcal | Carbohydrates: 48g | Protein: 26g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 528mg | Fiber: 5g | Sugar: 14g | Vitamin A: 185IU | Vitamin C: 0.01mg | Calcium: 241mg | Iron: 4mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!
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