I made these peppermint mocha pancakes because, well peppermint mocha is kind of my thing this holiday season. It’s such a good combo and I’ve made peppermint mocha shakes, peppermint mocha protein pudding, and peppermint mocha brownies already. I think oats will be next. UPDATE: Still haven’t made peppermint mocha oatmeal but I’ve been wanting to and it’ll probably happen this weekend – just waiting on my chocolate protein to arrive.
These were a very random weekday morning breakfast when I had extra time to cook them. That happens on rare occasion these days. Lately I got into the habit of making egg muffins or overnight oats ahead of time because my mornings are much busier.
Protein pancakes are pretty legit though and SO EASY. Sure they don’t take on the traditional buttery maple syrup taste, but they are packed full of protein. And you can top them with some quick carbs for pre-workout fuel. Even better, eat them after a resistance workout to replenish muscle glycogen stores. This is how muscles grow!
My favorite topping is date syrup. I also like to blend some syrup with a little milk and nut butter. For these I wouldn’t go the nut butter route. I went for straight up melted chocolate chips. I am also a fan of making a protein “glaze” with protein powder and milk to go on french toast or pancakes. However, in the case of protein pancakes where they already have 40+ grams of protein I find that to be overkill. For more topping ideas check out my post on how to top off every meal!
Update: Since I’m reposting this a year later, I took new (better) photos. This time around I used coconut whipped cream as a topping. I’ve come to love coconut whipped cream. It’s fat content is high, but sugar is low as there’s only 1 tbsp of maple syrup in the whole batch. Plus, it’s healthy fat! I typically use 1 batch in 2 or 3 weeks and that’s using it liberally on all my waffles, pancakes, and sometimes my oatmeal.
Peppermint Mocha Protein Pancakes
Delicious protein pancakes made with coffee and a splash of peppermint extract. A flavor combination suitable for nearly anytime of the year - but enjoy a warm stack of them around the Holidays so you can skip that Mocha peppermint latte!
Mash up banana with a fork
Whisk mashed banana with eggs
Stir in remaining ingredients. (see notes on coffee/coffee extract)
Heat skillet to medium heat and spray with cooking spray
Pour batter 1/4 cup at a time into pan and cook until bubbles form. Flip and cook for another minute
Repeat until all batter is used - makes about 4-5 small pancakes.
Drizzle in melted chocolate chips, syrup, or any of the options I mentioned in the body of this post.
*Careful with peppermint extract! A little goes a long way. I'll try to use a dropper for it even just to be on the safe side. There's a fine line between cant-even-taste-it and I'm-brushing-my-teeth-with-my-pancakes. **IF you are using a plant-based protein powder the batter will need some liquid and this is where your coffee comes in to play. Add 1 tbsp at a time until batter is thinned out. If your batter is already thin enough, use 1 tsp of coffee extract for the mocha flavor. Alternatively you can use whatever brand of coffee-flavored protein you like.