We have all seen protein pancakes online and thought, “hmm I wonder if that actually tastes any good or is it just healthy?” Well it’s Sunday brunch time in our house so what better time to whip up a batch that are bound to impress even the kids (or adult kids) in your family!
Peanut Butter Stuffed Chocolate Protein Pancakes (makes 6 pancakes):
1/2 cup oat flour
1/3 cup cocoa powder
4 tbsp stevia
1.5 scoops of Chocolate Protein Powder (we used Bluestar Chocolate Iso Smooth)
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup of plain 2% greek yogurt
1/3 cup of unsweetened almond milk (we used vanilla)
3 tbsp egg whites
6 tbsp natural peanut butter
1) Drop tbsp portions of peanut butter on a parchment lined tray. Smooth into 2 inch wide disks and freeze for at least 1 hour (the longer the better so they don’t start to melt when you transfer them during cooking).
2) Combine all dry ingredients in one bowl, and then whisk in the wet ingredients without over mixing.
3) Heat a non stick (we use ceramic) pan over medium-high heat with 1 tsp coconut oil and spoon a 1/4 cup of batter into the pan (you can likely cook 2 pancakes at a time in one large pan). Top each batter disc with a disc of peanut butter (using a pancake flipper), then top with just enough batter to cover the peanut butter disc fully before it melts (about 1 tbsp spread with a knife). Flip the pancakes after about 2-3 mins or when edges start to brown.
4) Cook on the other side for about 1-2 mins and then serve! We topped our pancake with maple infused yogurt and cocoa nibs 🙂
Macronutrient Breakdown (per pancake):