Vanilla Chocolate Chip Protein Pancake Bars [High Protein, Low Sugar]

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Click HERE to jump to the recipe!

A few months ago, we shared AEN Team member Katy's Chocolate Protein Pancake Bars and the community absolutely loved it.

It's a convenient and tasty way to get a ton of protein at breakfast without having to cook every morning. In fact, each serving has a whopping 32 grams of complete protein!

The other day, Katy and I were texting and she shared with me that she recently created a new protein pancake bar made with vanilla chocolate chip flavors and another pumpkin spiced option!

So obviously, I knew we had to share it with the community!

Enjoy the new recipe!

Key Ingredients:

Bananas

Mashed bananas provide a natural sweetness to the pancake bars. Plus, when combined with the other protein sources of eggs and protein powder it helps to bring down the overall glycemic load of bananas.

My Vanilla Protein Powder

My zero added sugar Vanilla Protein Powder adds a hint of sweetness without any sugar by using 100% monk fruit (no sugar alcohols or stevia!).

Plus, we only use 100% whey protein isolate which is the lowest lactose form of whey protein.

Grab my protein powder HERE.

Eggs

We stand by the fact that eggs are a superfood. Not only are they rich in protein and high quality fat, but it's also an excellent source of choline, which is needed for brain and liver health.

In fact, just 3 eggs covers most people's daily choline needs!

Scroll down for the recipe!

Vanilla Chocolate Chip Protein Pancake Bars

Serves 4

Base Ingredients:

• 8 scoops Autumn’s Vanilla Protein Powder

• 8 eggs

• 2 bananas

• 1 tsp. vanilla extract

• 4 tbsp. unsweetened chocolate chips (like Pascha 100% unsweetened dark chocolate chips or Lily’s chocolate chips)

  
  

Additional Optional Ingredients for Pumpkin Spiced flavor:

• 1 cup unsweetened canned pumpkin

• 1 tsp. pumpkin pie spice blend

Optional Toppings Per Serving (pick 1-3):

• 1/2 cup fresh strawberries

• 2 tbsp. chopped walnuts

• 2 tbsp. greek yogurt

• 1 tbsp. coconut flakes

• 1 tbsp. cacao nibs

• Pinch of flaky sea salt

1.  Preheat the oven to 350°F.

2. Add all the base ingredients, except for the chocolate chips, into a blender and purée smooth. Alternatively, you can mash the banana until it’s no longer clumpy (a potato masher works great for this), and then combine with the remaining ingredients and mix well.

3. If you would like to make the pumpkin spiced protein pancake bars, add in the canned pumpkin and the pumpkin pie spice to your base ingredients from the second step and combine. 

4. Once your batter is mixed, pour into a greased 8x8 inch sized baking dish. Top with chocolate chips. Bake for 30-40 minutes, or until the center is set. If you like your pancakes with a bit more moisture, you will want to aim your cook time closer to 30-35 minutes, and if you would like the pancakes to be fully cooked, aim for 35-40 minutes.

5. Once baked, allow it to cool for 10 minutes before slicing into 4 pancake bars. 

6. Store in a sealed container in the fridge for up to 4 days.

7. Before eating, add toppings of choice. For the pumpkin spiced option, we enjoy walnuts and flaky sea salt. For the vanilla version, berries, Greek yogurt, and cacao nibs or coconut flakes make a great combination.

Grab Autumn's Protein Powder HERE and start whipping up delish, protein-packed meals!😋

❤️,

Autumn

Autumn Elle Nutrition