Peanut Butter Protein Pancakes

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Ah, pancakes, My beautiful, scrumptious little discs of joy. My daily indulgence. So versatile; an endless combination of flavors, fillings, and toppings await atop your hot and fluffy being, inviting every ounce of my imagination to run wild.

Anyway…peanut butter.

Peanut Butter Protein Pancakes

You will need…

  • A medium mixing bowl
  • A stand mixer or hand mixer and additional medium bowl (preferably stainless steel or glass)
  • A rubber spatula
  • A measuring cup or other rounded scoop
  • A griddle or pan
  • A spatula, preferably turner-style

Ingredients

  • 30 g King Arthur White Whole Wheat Flour
  • 20 g Matrix Peanut Butter Cookie protein powder
  • 12 grams Nuts ‘N More Powdered Peanut Butter
  • 1 tsp (approx. 5 g) low sodium baking powder
  • Pinch salt
  • 2 oz plain 0% Greek yogurt (I used Stop & Shop)
  • 1 medium-large cage-free egg
  • Splash or two of seltzer or almond cashew milk, if needed

Instructions

  1. If using a whole egg (or the white from a whole egg), separate white from yolk. If using carton egg whites, measure them out and let them “warm” in the mixer bowl (you want them as close to room temp as possible).
  2. Whisk together dry ingredients.
  3. Fold yogurt into the dry ingredients with a rubber spatula. If necessary, add a splash of seltzer or almond cashew milk to bind.
  4. Beat egg white(s) in your stand mixer or with your hand mixer.
  5. Fold the egg whites into the “batter” (it will barely be like batter at all) and mix until just combined.
  6. Let the batter sit and the leavening agent do its job while you get your toppings ready and the griddle heats up.
  7. Grease the griddle and scoop the batter on using a 1/4, 1/3, or 1/2 cup measuring cup, depending on how large you’d like your pancakes.
  8. Form the batter with a spoon or scoop in a circular shape, if necessary.
  9. Let cook until bubbles are visible and edges set. Flip gently, being careful not to splat down the uncooked batter (or press it down. Don’t ever press down).

The topping possibilities really are endless! Peanut butter pancakes go best with chocolate, like Walden Farms chocolate syrup, or, if you’d like a PB&J styled stack, try Walden Farms strawberry syrup. Or, if you’re like me, you’ll add MORE peanut butter. Because peanut butter.

Nutritional Information (ignore the percentages)

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