Lil Chocolate Chip Pancake BItes

Pancake batter poured into a mini muffin tin and baked to create a similar flavor and texture to pancakes.  Bake these, throw them in the freezer, and reheat them whenever you need in the microwave.  Serve with a side of maple syrup.







4.9g 2g 0.7g


The information in the following tables are estimates for the total nutrition of the recipe, as written.  If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients. 

This Post Has 21 Comments

  1. Jennifer Pennycook

    Can you Whey protein?

      1. Amanda Heath

        Can it be a casein/whey blend for baking or does it have to be casein?

  2. Christopher Sweatt

    What temperature do you have on your freezer to consider it a cold freezer.

    1. Josh Cortis

      Im not sure, cold enough to where they can freeze solid and not be soft

  3. Andrew Dalton

    Havent tried yet but looking to try for my kids, I dont want them having protein powder at such a young age though is there anything to substitute the protein powder for?

  4. Ali

    It’s 34 calorie per piece right?
    I’m not sure why the standard recipe nutrition is showing 1 serving to be 800 calories and 24 to be 34 calories.

  5. Ali

    Wanted to ask if one pancake ball is 34 calories.
    The nutrition charts shows 1 serving as 800 calories while 24 servings as 34.

  6. John Bieber

    5 stars
    Great recipe – thanks Josh!
    In case anyone doesn’t have egg whites on hand like me, I used 2 extra large eggs instead. It turns out fine.
    I also tried adding 1/2 a teaspoon of stevia and 1 teaspoon of maple extract since I don’t eat these with syrup – I am usually just eating one or two as I walk past my snack drawer. I definitely prefer real maple syrup, but I also like to keep my hands non sticky.

  7. Eric

    You think just adding sweetener say a cup of stevia would make the batter and end result sweeter so you wouldn’t need syrup. More like a muffin bite?

    1. Josh Cortis

      That is a lot of stevia. I would try an 1/8 to 1/4 of that if you were to give it a go

  8. bard-bard-bard

    5 stars
    Used whey, turned out fine. Maybe denser than they should be, but still good.

    1. Josh Cortis

      interesting, whey has always turned out horribly for me

      1. bard-bard-bard

        Been playing around with it. I think more baking soda helps with whey.

  9. Koen

    Can you use almond flour or does it have to be oat flour?

    1. Josh Cortis

      I wouldn’t recommend that. Ive only tested with oat flour

  10. Grant

    Mine was a bit of a fail. Had to substitute rice flour for oat flour (couldn’t find packaged and don’t have a blender), used whole eggs and my casein turned out to be 20% whey.
    Still edible and pretty tasty so credit to the recipe but collapsed once they came out of the oven. Not sure what ingredient killed them – probably the flour – but will tweak and attempt something different next time

Leave a Reply

Recipe Rating