Peanut Butter Protein Pancakes
Quick and nutritious pancakes made with peanut butter and protein-rich ingredients, perfect for breakfast or post-workout meals.
Ingredients
Main Ingredients
- 1/2 cup 4% fat cottage cheese
- 1/4 cup unsweetened vanilla almond milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure maple syrup
- 1 teaspoon baking powder
- 1/4 cup peanut powder
- 1/2 cup white whole wheat flour Can be substituted with gluten-free flour
Instructions
Preparation
- In a blender, add the cottage cheese and almond milk, then blend until smooth.
- Next, include the eggs, vanilla extract, maple syrup, and baking powder, blending just until mixed.
- Carefully add the peanut powder and flour, blending until fully incorporated, but do not overmix.
Cooking
- Heat a non-stick pan over medium-low heat and coat it with butter or coconut oil.
- Once the butter begins to bubble, pour your batter into the pan.
- Flip the pancake when small bubbles start forming on the surface. Cook until both sides are golden and then remove from heat.
Notes
For added flavor, try topping with fresh fruit, honey, or chopped nuts. The batter can be let sit for a few minutes for fluffier pancakes. Store in an airtight container for up to a week or freeze with wax paper in between layers.