Vanilla Peanut Butter Protein Pancakes
| 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 |
| Cinnamon | 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 |
| Optional Toppings: | |
| Isopure Low Carb Dutch Chocolate Protein Powder | 1 scoop |
| Peanut butter | 1 tbsp |
| Banana | Sliced |
| Fresh blueberries | |
| 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.
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