Vanilla Peanut Butter Protein Pancakes
Vanilla Peanut Butter Protein Pancakes

Vanilla Peanut Butter Protein Pancakes

The Macro Chef
INGREDIENTS
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  
   
INSTRUCTIONS

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.

Isopure® Zero/Low Carb