Chocolate banana raspberry ripple protein pancakes

Woke up this morning and had pancakes on the brain. The White Chocolate & Raspberry pancakes from Aubergine Cafe in West Kirby on the Wirral to be precise. Alas, contrary to Beyonce’s beliefs, I did not wake up flawless and didn’t fancy dealing with my hot mess of a hair situation before getting my pancake fill so TO THE KITCHEN it was.

Grabbing what I could from the cupboards I knocked together a fairly decent alternative with the added benefits of chocolate protein powder, gluten free oat flour and fresh raspberry sauce. So here I am, a very full girl sat in front of her laptop and an empty plate, sharing the recipe with you now…

FYI – the recipe below does make 3 medium-sized pancakes (enough for one person). Just double up for two people, duh.

My third one just unfortunately met its demise in the bin after being burnt to a cinder. Don’t Instagram and flip, kids. It’s not big and it’s not clever. 

For the raspberry ripple sauce:

You’ll need:

  • 2 tablespoons of plain yogurt (I used the Alpro one)
  • 1/3 cup of frozen raspberries
  • A few drops of natural vanilla extract (or honey, or maple syrup)


  • Put the raspberries in a pan on medium heat with a splash of water
  • Add in your chosen sweetener
  • Let it simmer until it’s a nice gloopy, thick sauce
  • Stir regularly throughout
  • Set aside to cool
  • Once your pancakes are ready, put your yoghurt into a bowl (or straight onto your stack) and swirl the raspberry mixture into it.

For the chocolate banana protein pancake recipe:

Chocolate banana protein pancakes recipe and ingredients featuring oat flour

You’ll need:

  • 1 very ripe banana (the spottier the better)
  • 1 tablespoon of coconut oil
  • 1 teaspoon of maple syrup or honey
  • 1 small/medium egg
  • 1/2 cup of oats
  • 1/4 teaspoon of baking powder
  • 1 heaped teaspoon of chia seeds
  • Pinch of salt
  • 1 scoop of chocolate protein powder
  • 1/4 teaspoon of cinnamon/nutmeg (optional)


  • Whizz your oats up in a blender to form a fine powder and set aside
  • Mash your banana up in a big bowl
  • Melt your coconut oil in the microwave (only needs a few seconds)
  • Add your coconut oil, egg and maple syrup/honey to the mashed banana and mix thoroughly
  • Whisk your oat flour, protein powder, chia seeds, baking powder, salt and spices together in a separate bowl
  • Pour the wet ingredients onto the dry and gently mix, just until well combined
  • Leave the mixture to sit for 10 minutes
  • If the mixture becomes a little thick, just add a small splash of water to loosen it
  • Spray a frying pan with coconut oil (or cooking oil of your choice) on a medium heat and sizzle away

Ta-da! Let me know what you think of them over on Twitter @hihungryharriet!

This recipe is far from perfect and always open to tweaking so if you’ve got any pearls of wisdom on whipping up bomb-ass pancakes then please do share them with me in the comments below.

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