Healthy Peanut Butter Protein Pancakes
Healthy Peanut Butter Protein Pancakes are moist and fluffy pancakes made in a blender in 20 minutes!
Servings: 6 pancakes
Calories: 147kcal
Ingredients
- 1 large egg
- 1/4 cup peanut butter unsalted
- 1 large over ripen brownish banana frozen (unthawed) is OK
- 1/2 cup any milk I use almond milk
- 1/4 cup quick or rolled oats
- 2 scoops plant based protein powder (46 g) I used Orgain vanilla
- 2 tsp baking powder
- Oil for frying
Instructions
- In a blender or food processor, add egg, peanut butter, banana, milk, oats, protein powder, baking powder and process until smooth.
- Preheat large cast iron skillet on low-medium heat and swirl oil to coat. Pour batter into 3 large pancakes and cook for about 3-5 minutes or until batter on top won’t be as jiggly, flip and cook for another 3-5 minutes. Make another batch. Double or triple the recipe to freeze.
- Serve hot with desired toppings.
Notes
- Store: Refrigerate in a glass airtight container for up to 5 days.
- Freeze: In airtight container for up to 3 months.
- Protein powder. You can use any flavor you want as long as it is plant-based protein powder. Whey protein powder will not work!
- Egg substitute. Try using a flax egg or chia egg instead. Or, for a lighter option, use just the egg whites.
- Peanut butter. Swap for almond butter, sunflower seed butter, or pumpkin seed butter if you prefer.
- Sweeter pancakes? Add just a bit of maple syrup or honey to the batter.
Nutrition
Serving: 1pancake | Calories: 147kcal | Carbohydrates: 10g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 265mg | Fiber: 2g | Sugar: 4g