Chocolate Protein Pancakes

Add 100 g gluten free oat bran to a food processor. Pulse to a fine powder.
Separate 2 whole eggs into whites and yolks.
Add the egg whites to a large, clean bowl. Use an electric whisk or stand mixer to beat the egg whites until soft peaks.
Add 2 teaspoon white sugar to the egg whites. Beat again, this time until the egg whites reach stiff peaks.
Add the powdered oat bran to a separate bowl. Next, sift in 25 g chocolate whey protein powder, 3 tablespoons cocoa powder, ½ teaspoon baking powder, and 1 pinch fine salt. Mix the dry ingredients well.
Next, add 100 g Greek yoghurt, 50 ml milk, and ¼ teaspoon vanilla extract. Beat the wet ingredients into the dry, making a batter.
Use a rubber spatula to gently fold in the whipped egg whites. Be careful not to beat the air out of the egg whites.
Take 50g of the total 100 g dark chocolate chips and add them to the batter.
Heat a non-stick pan or griddle over low-medium heat.
Ladle pancake batter onto the griddle. Sprinkle chocolate chips over the pancake. Cook gently, until bubbles rise from the centre of the pancake. Flip, and cook until just golden.
Repeat the cooking process for all the pancakes. You can use oil or clarified butter if you like; I didn't find it necessary.