Chocolate Chip Protein Pancake Bars
The perfect healthy handheld breakfast for busy moms looking to eat more protein!
Ingredients
- 8 scoops Autumn's Vanilla Protein Powder
- 8 eggs
- 2 bananas
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened dark chocolate chips like Lily's brand
Instructions
- Preheat the oven to 350 F.
- 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.
- 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.
- Cool for 10 minutes before slicing into 4 pancake bars. Store in a sealed container in the fridge for up to 4 days.
- When ready to eat, add optional toppings and enjoy!
Notes
If you like your pancakes with a bit more moisture, aim your cook time closer to 30-35 minutes. If you like the pancakes to be fully cooked and more sturdy, aim for 35-40 minutes.
Equipment
8x8 inch baking dish
Nutrition
Carbohydrates: 20g | Protein: 32g | Fat: 12g | Fiber: 4g
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