- 3/4 Cup Sprouted Grain Mix
- 1/2 Cup Almond Milk
- 2 tbsp Pure Pumpkin
- 1 Handful Sugar Free Mini Peautbutter Cups
- 1 Tbsp Chia seeds
Hellllllll-o! If you guys follow me on Instagram, then you’ve already seen these guys. These delicious protein pancake guys to be exact. Now, let me tell you something. I make a lot of pancakes, and I make them often. I use many different recipes, and all of them are simple. Sometimes I make pancakes with an egg base, sometimes I make them with a protein powder base, but 9 times out of 10 I will use this Sprouted Grain Mix as a base. It’s basically like insta-pancakes. (Insta-gram, Instant, whichever..)
I started buying this brand more than a year ago, and it really is great – for waffles, too. I finished this bag though, so maybe I will try out some new mixes for the thrill of it. I know..living life on the edge.
Anyway, time to throw some ingredients together. You can start with 3/4 cup of the Pancake mix of your choice. I know that everything has to have a measurement in order for me to properly give you a recipe, but I usually don’t measure ANYTHING. I add something, taste it, add more, taste it. Taste tester. But with pancake mix that can be kinda gross, so for me the perfect portion is an empty Chobani container. In fact, my ghetto measuring cup is still in the bag to this day. Hellllo, college.
Add 1/2 cup almond milk. Again, I don’t even usually measure. I add until the consistency looks like it will be right once blended. Add 2 tbsp pure pumpkin (a glob), 1 tbsp (a pinch) of chia seeds, and you’re done. NOW, this time around (after a 10 hour shift at the bar), I was making pancakes for dinner [yup] and wanted to combine dessert as well. So I threw in a handful of sugar free mini chocolate peanut butter cups. Ooooh, what a good idea. I tossed all of my ingredients into my Magic Bullet cup and blended for a good 15 seconds. If you don’t have a blender, I hope you have been working out your arms because you’re gonna need to be on your stirring game.
Pour onto a heated griddle or pan and flip once the edges start to bubble. Should be around 30 seconds. I topped mine with a tablespoon of PeanutButterCo peanut butter, coconut agave nectar, and had some delicious raspberries on the side.
Warmed up mini peanut cups…….come on.
And if you’re still hungry,
have some of this delicious Coconut NOG (no egg). Please. I love egg nog, like really love it, and when my mom and I spotted this lesser-fat, dairy-free version at Whole Foods, I decided to try it. Tastes just like the real deal, I tell ya.
Yuuuuuuuuuuum. I hope you guys make these pancakes!!! If you do, let us know.