|Isopure Creamy Vanilla Protein Powder||2 scoops (62g)|
|All purpose flour||½ cup (60g)|
|PB2 peanut flour||¼ cup (24g)|
|Baking powder||1 tsp (5g)|
|Sea salt||¼ tsp|
|Liquid egg whites||⅓ cup (80g)|
|Plain, nonfat Greek yogurt||⅓ cup (75g)|
|Almond milk unsweetened||2 tbsp (30mL)|
|Vanilla extract||1 tsp|
|Isopure Low Carb Dutch Chocolate Protein Powder||1 scoop|
|Peanut butter||1 tbsp|
|Sugar free maple syrup|
|*Macros are for pancakes only|
Add protein powder, flour, peanut flour, baking powder, salt and cinnamon to a bowl. Mix.
Add wet ingredients: egg whites, Greek yogurt, almond milk, and vanilla extract. In the video, the almond milk was added last, but you can add with the rest of the wet ingredients.
Preheat a pan to medium heat. Pour batter into the center of the pan to make a pancake about 4 inches in diameter. Cook for 2 minutes, flip, and cook for another 60 seconds. They will cook quick so you don’t need to cook very long.
Repeat process until all of the batter is used up, should make 6-8 pancakes.
Top pancakes with fruit, peanut butter, and sugar free maple syrup. You can make 1 large serving, or divide into two servings of 3-4 pancakes.
Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.