PB&J Protein Pancakes
Category
Breakfast
Servings
1
Calories
455
Ingredients
1 ½ scoops (45g) BPN Peanut Butter Cookie Vegan Protein Powder
2 tbsp (14g) Coconut Flour
6 tbsp (96g) Egg Whites (or two egg whites)
½ cup (120mL) Unsweetened Almond Milk (or preferred milk)
½ tsp Baking Powder
Sweetener to Taste
Pinch of Salt
2 tbsp (16g) Peanut Flour
2 tbsp (12g) BPN Peanut Butter Cookie Vegan Protein Powder
¼ cup Milk or Water (enough to make it a smooth sauce consistency)
Sweetener to Taste
¼ cup Strawberries
1 tbsp (5g) Chia Seeds
2 tbsp Sugar-Free Maple Syrup
Pancakes
PB Topping
Strawberry Compote
Directions
Preheat the pan or griddle to medium/high heat. Add all pancake ingredients to a bowl. Gently mix until a smooth batter forms.
Spray pan with nonstick spray. Spoon batter onto the pan to make 4, medium-sized pancakes. Cook for about 3 minutes per side, or until golden brown.
While pancakes are cooking, mix together strawberry compote so it can sit and thicken. The chia seeds will soak up moisture and make it thick like a jam.
Mix peanut butter sauce ingredients in a separate bowl. Stack cooked pancakes and drizzle with strawberry compote and peanut butter sauce. Enjoy!
Recipe Note
*Must use vegan protein, NOT whey. Vegan protein absorbs more water and the recipe will not turn out the same with a whey protein. You could try casein, but vegan protein works the best!
**To make these pancakes vegan, substitute the egg whites for a flax egg or chia egg!
Nutrition (pancakes only): 305 calories, 45 protein, 13 carbs, 7 fat, 7 fiber, 1 sugar
Nutrition (with toppings): 455 calories, 54 protein, 35 carbs, 11 fat, 13 fiber, 14 sugar
Nutrition
Calories 455, Protein 54 grams, Carbs 35 grams, Fat 11 grams, Fiber 13 grams, Sugar 14 grams
