Happy Easter, friends! If you’re anything like me, holidays mean two things chocolate and comfort food. So, what happens when you combine both? You get the Pancake Stack of Dreams! During lockdown, I became a serious pancake enthusiast (okay, more like a pancake addict), and this recipe has quickly become one of my all-time favorites.
These banana protein pancakes are fluffy, filling, and fun to make. On normal days, I top them with yogurt, berries, and a zero-calorie syrup. But today? We’re going all in with melted chocolate, crushed Easter eggs, and syrupy goodness. It’s sweet, gooey, and absolutely dreamy!
Method
Blend the Batter
Start by placing all your base pancake ingredients into a blender 1 ripe banana, 1 egg, 30g oats, 30g protein powder, a pinch of baking powder, and just a splash of almond milk. The banana gives the batter natural sweetness and helps bind everything together, while the oats and protein powder add thickness and fuel. Blend the mixture until completely smooth. Let it rest for about 1 minute so the oats can slightly soften and the batter thickens up. If you don’t have a blender, mash the banana thoroughly with a fork and whisk everything together in a mixing bowl.
Heat the Pan
Next, heat a non-stick frying pan over medium heat. Spray it with a low-calorie spray or add a light layer of oil if your pan isn’t completely non-stick. This helps the pancakes cook evenly and flip easily without sticking or tearing apart.
Pour and Shape the Pancakes
Once the pan is warm, pour the batter into small circles. A large spoon or small ladle works great for this. I usually fit three pancakes in my pan at a time. Pour slowly and gently guide the batter into a circular shape with the back of your spoon if needed. The pancakes will start cooking immediately, so don’t pour too thick unless you want thicker, fluffier pancakes.
Wait, Then Flip
Let the pancakes cook undisturbed for about 2 minutes. Watch for small bubbles to form on the surface this is your signal they’re ready to flip. Once bubbles appear and the edges look a bit firmer, gently slide a spatula under each pancake and flip them. Cook for another 1–2 minutes on the other side until golden brown. If needed, adjust the heat so the pancakes cook through without burning.
Keep Warm in the Oven
After each batch is done, place the cooked pancakes on a plate in a low-temperature oven to keep them warm while you finish the rest. This helps you stack them fresh and warm without losing that just-cooked goodness.
Add the Dreamy Toppings
Now comes the fun part stacking and decorating! Spread melted Dairy Milk chocolate between each layer of pancake for gooey goodness. Once stacked, top the entire stack with crushed Milkybar eggs, 4 mini Creme Eggs, and even more melted Cadbury’s chocolate. Finally, drizzle generously with butterscotch syrup from @bulkpowders or your favorite low-calorie syrup. The result? A pancake tower so dreamy, you’ll want to eat it straight off the plate!
Necessary Tools
- Blender (or a whisk if you prefer old school)
- Non-stick frying pan
- Low-calorie spray (or cooking oil if needed)
- Spatula
- Small mixing bowl (if not using a blender)
- Oven (to keep pancakes warm)
Pancake Stack of DreamsA Chocolatey Easter Treat That’ll Make You Smile!
Cuisine: AmericanDifficulty: Easy1
servings5
minutes10
minutes15
minutesIngredients
1 medium ripe banana
1 egg
30g oats
30g protein powder (any flavor works!)
Pinch of baking powder
Splash of almond milk (just enough for batter consistency)
Optional toppings for the dreamy stack
8 squares of Dairy Milk (melted)
4 mini Creme Eggs
A handful of crushed Milkybar eggs
More melted Cadbury’s
Butterscotch syrup from @bulkpowders
Directions
- Toss all the pancake ingredients into a blender and blend until smooth. Let the batter rest for 1 minute.
- Spray your non-stick pan with low-calorie spray and heat on medium.
- Pour small circles of batter into the pan (mine fits 3 at once!).
- Wait about 2 minutes until bubbles appear, then flip! Cook for another 2 minutes.
- Pop cooked pancakes onto a plate and keep them warm in a low oven while you finish the batch.
- Time for toppings! Spread melted chocolate between each pancake. Then add Creme Eggs, crushed Milkybar bits, more melted choc, and drizzle on that butterscotch syrup. PERFECTION.
Notes
- Don’t pour too much milk just a splash will do! You want a pourable batter, not pancake soup.
- If your pan isn’t truly non-stick, pancakes will stick. Add a bit more oil or switch pans.
- Don’t rush the flip! Wait until the bubbles appear so you don’t end up with a gooey mess.
- Keep the heat medium too high and your pancakes will burn before they’re cooked inside.
Serving Suggestions
These pancakes are perfect for
- A special Easter breakfast
- Post-workout chocolatey treat
- A cozy weekend brunch
- A “treat yo’self” kind of day
Pair with a cold glass of almond milk or a hot mug of coffee for full pancake joy!
Fun Fact
Did you know bananas act like natural binders and sweeteners in pancakes? That means you get less sugar and more flavor without even trying. Plus, they give your pancakes that soft, dreamy texture we all love.
Conclusion
These Pancake Stack of Dreams are exactly what they sound like a stack of sweet, fluffy, chocolate-drizzled happiness. Whether you’re celebrating Easter or just want a cozy comfort treat, this recipe hits all the right notes. It’s quick, protein-packed, and super fun to make (and eat). So blend it up, flip it good, and stack it high your dreamy breakfast is just minutes away!
