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PB2 Protein Pancakes

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 1 - 2 servings 1x

Ingredients

Scale

For the pancakes:

  • 2 eggs
  • 1 medium banana
  • 2.5 Tablespoons PB2 or other peanut butter powder
  • 1 Tablespoon coconut flour
  • 1 Tablespoon oat bran
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1/81/4 teaspoon salt

For the peanut butter maple syrup:

  • 1 Tablespoon peanut butter powder
  • 1 Tablespoon milk of choice (almond, soy or coconut milk work well)
  • 1 teaspoon real maple syrup
  • 1/4 teaspoon vanilla

Instructions

  1. Whirl all the ingredients together in a mini chopper until well blended. If any flour is stuck to the sides, scrape down the sides with a spatula, then whirl again to mix it all in.
  2. Heat a nonstick frying or omelet pan over medium low – medium heat. Pour 1/8 – 1/4 cup batter for each cake. Cover and let it cook until set and golden brown on bottom, then flip carefully and cook until the other side is golden brown. If the dough is too thin, add more oat bran. (My batter was thin because I used a frozen banana that was a little watery when I thawed it.)
  3. While the pancakes are cooking, whisk together the peanut butter maple syrup ingredients.
  4. When the pancakes are done, serve hot drizzled with the peanut butter maple syrup and enjoy!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.