Filipino Champorado-Inspired Oat Protein Pancakes

Name: Filipino Champorado-Inspired Oat Protein Pancakes
Ingredients: 2 scoops (~60g) Chocolate whey protein powder; ¾ cup (~75g) Rolled oats (blended into flour); 6 large (whipped for extra fluff) Egg whites; 2 tbsp Unsweetened cocoa powder; 1½ tsp Baking powder; ⅓–½ cup Unsweetened almond milk; pinch Salt; 2 tbsp (optional) Sugar-free chocolate chips or cacao nibs

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipeshighProteinoatmealchocolateRicefilipinochocolateextraFluffy

Filipino Champorado-Inspired Oat Protein Pancakes

Nutrition (per serving)

480Calories

54 gProtein

52 gCarbs

12 gFat

10 gSugar

380 mgSalt

Ingredients

2 scoops (~60g) Chocolate whey protein powder
¾ cup (~75g) Rolled oats (blended into flour)
6 large (whipped for extra fluff) Egg whites
2 tbsp Unsweetened cocoa powder
1½ tsp Baking powder
⅓–½ cup Unsweetened almond milk
pinch Salt
2 tbsp (optional) Sugar-free chocolate chips or cacao nibs

Method

Blend rolled oats into fine flour in a blender or food processor.
Separate egg whites from yolks. Whip egg whites in a clean bowl with a pinch of salt until stiff peaks form (this creates extra fluffiness). Set aside.
In a large bowl, whisk together oat flour, chocolate protein powder, cocoa powder, baking powder, and salt.
Add almond milk gradually and mix into a thick batter. Gently fold in half the whipped egg whites to lighten the batter, then fold in the rest carefully to keep air bubbles.
Fold in chocolate chips/cacao nibs if using.
Let batter rest 5–10 minutes (oats absorb liquid and batter becomes fluffier).
Heat non-stick pan over medium-low. Lightly grease.
Scoop ¼–⅓ cup batter per pancake. Cook 2½–3½ minutes until bubbles appear and edges set (lower heat helps fluffiness).
Flip gently and cook 1–2 minutes more until golden.
Serve with sugar-free chocolate sauce, fresh mango slices (Filipino style), or a dollop of Greek yogurt.