- 2 scoops MyoFusion Probiotic Whey powder in Chocolate Peanut Butter
- 8 egg whites
- 2 tsp cinnamon
- 2/3 organic coconut flour
- 1 2/3 cup Califia toasted coconut almond milk
- 2/3 cup organic coconut shredded or flakes
- 1 tsp coconut oil
- 2 tbs PB2 & water for drizzle
Good Morning! As a few of you know, we created this recipe yesterday for the Derby Edge open house. I’ve gotta tell you, my plan all along was to serve protein pancakes, but I had no idea how I was going to make them. I’ve been looking at recipes online for 2 weeks, but nothing struck me. So, I did what we do best, take the elements of recipes we like and add our own details.
Loyal readers know, we’re carboholics. So of course, there was a personal motivation to come up with a good protein pancake. I’m a sucker for a good pancake and/or waffle. I’ll often just grab a leftover out of the fridge and take it to go. Perfect snack.
This recipe is gluten free, has no sugar and has minimal carbs. If you have any allergies, such as coconut or peanut butter, you can use a protein powder without peanut butter and change up the flour to something you can tolerate. Pretty much any flour will do, as with the almond milk. You can also sub fruit for the coconut.
Be creative by adding your favorite fruits to the recipe or some shaved dark chocolate. Yum! We used PB2 as a topping You can also use the chocolate version or 100% pure maple syrup if you like.
Just in case you’re unsure of what PB2 is, it’s a dehydrated peanut butter that you reconstitute with water to your desired consistency. It has less calories than traditional peanut butter and tastes oh so good! You can now find it in most grocery stores.
So, I have to say how happy it made me that everyone enjoyed the pancakes last night. Most times we were met with trepidation at the thought of a protein pancake and then….”these are delicious!” People were even coming over to our booth that were sent by someone that told them they just had to go try the pancakes. You know we share recipes that we love, but seldom do we get to see the immediate reaction to our creations. Thanks everyone for being so kind!
And the recipe instructions: super easy, blend all ingredients in a medium sized bowl except the PB2. Heat a skillet to medium high heat. Lightly coat with coconut oil, add more as necessary. Drop pancake batter to desired size, flip when you can see they’ve cooked about half way up. They do bubble a little, but not like a traditional pancake, so that rule of thumb is out the door. I’d say roughly 3 minutes on first side, 1-2 on the second. I like to wipe the pan clean between batches with a paper towel, this ensures my next round isn’t going to stick.
Mix water with PB2, keep it thin to create a drizzle. Top pancakes that you’re ready to eat, store the rest for later.
Enjoy! xoxoxo Steph